Okro Soup

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.
	    
  • 40 Minutes

    Cooking Time

  • Easy

    Difficulty

  • 30 Minutes

    Prep Time

  • 3 People

    Serves

  • 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

  1. Season and boil the meat to get the ‘stock’

  2. When the meat is almost soft, add the stockfish and kpomo

  3. Boil your periwinkle in salt water and wash properly

  4. Add about 6cups of water when the stockfish, meat and kpomo are soft

  5. Leave to boil

  6. Add the grated okro and palm oil and cook for about 5mins

  7. Add the chopped pumpkin leaves, crayfish and knorr cubes

  8. Boil for another 3 mins and add salt to taste

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

	    

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