Igbagba Ofofo (Okro Peppersoup)

Urhobo wadoo!

I had to hail because this yummy okro pepper soup recipe is from Urhobo people of Nigeria. Let's give it to them some badass delicacies came from that place. Igba ofofo is one of them. Delicious, simple, spicy and healthy.

This soup is basically combination of pepper soup and okro and it makes no use of Oil. It is flavourful and spicy. You can eat igbagba ofofo on it's own or with any swallow but it's traditionally eat with starch and ripe plantain (Eguoo) or Plantain and yellow garri (Eguoo eba). Below is how I cook Okro pepper soup. Cook with me guys:

Preparation time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS

25 pieces Okra (ladyfingers)

1 tablespoon Pepper soup spice

2 Stock cubes

Assorted meat (shaki, ponmo, beef, etc)

Smoked fish

Smoked Prawn

Fresh Prawn

Fresh fish (Optional)

Stock fish (Panla)

Ugu leaves

1 tablespoon Cayenne Pepper

1 scotch bonnet (rodo) (chopped)

Scent leaves or Basil (Efirin)

Salt

DIRECTION

1) Wash the Okro and grate or blend into small cubes.

I personally blend Okro. I wash, cut each into 2 or 3 and blend in the blender . Then hancut a small portion for aesthetic purpose. After blending.. 2) Boil the beef , when soft add in the boiled assorted meat, smoked fish, stock fish and smoked fish. Cover and leave to cook for 5 minutes for the flavours to combine.

Tip: If stock is too much in the meat after boiling, take out some of it. You do not want too much water as this can result in watery okro peppersoup.

3) Add the pepper soup spice

4) Followed by the Cayenne pepper and grounded crayfish and leave to cook for 5 minutes.

5) Add the grated or blended okro

6) Followed immediately by Ugu and scent leaves

Do not cover pot after okro has been introduced into the pot

7) Stir, taste for salt and seasoning, adjust accordingly, add the chopped scotch bonnet and simmer for 3 minutes.

Don't overcook if you want okro green and resilient. The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat.

10) That's Igbagba ofofo (Okro peppersoup) ready.

Enjoy with pounded yam (recipe HERE) , Eba, Amala (recipe HERE), Semo or any other solid. Like I mentioned earlier it's traditionally eaten with Eguoo or Egoo Eba.