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Okro
This soup is made from fresh vegetables such as pumpkin leaves. Depending on how best you like to enjoy it mixed with all kinds of assorted meat. Learn more.
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40 Minutes
Cooking Time
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Easy
Difficulty
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30 Minutes
Prep Time
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3 People
Serves
Ingredients
- 1kg Beef/Chicken/Goatmeat
- 3 cups Pumpkin Leaves/Ugu/Spinach
- 400g Okro (chopped or pounded)
- 400g Dried fish
- 300g Stockfish
- 300g Kpomo
- 1 1/2cups Crayfish (ground)
- 8 Chilli Pepper
- 2 cups of Periwinkle
- 3 Knorr cubes
- 2 cups Palm oil
- 1 Onion
- Salt to taste
Cooking Methods
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Season and boil the meat to get the ‘stock’
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When the meat is almost soft, add the stockfish and kpomo
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Boil your periwinkle in salt water and wash properly
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Add about 6cups of water when the stockfish, meat and kpomo are soft
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Leave to boil
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Add the grated okro and palm oil and cook for about 5mins
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Add the chopped pumpkin leaves, crayfish and knorr cubes
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Boil for another 3 mins and add salt to taste
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