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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
25 pieces Okra (ladyfingers)
1 tablespoon Pepper soup spice
2 Stock cubes
Assorted meat (shaki, ponmo, beef, etc)
Fresh fish (Optional)
Stock fish (Panla)
1 tablespoon Cayenne Pepper
1 scotch bonnet (rodo) (chopped)
Scent leaves or Basil (Efirin)
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.
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.
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