Cookbook:Ofe Ugba (Nigerian Okra and Ugba Soup)
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| Ofe Ugba (Nigerian Okra and Ugba Soup) | |
|---|---|
| Category | Soup recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ofe ugba, also called ofe ukpaka or okwuru ugba, is a Nigerian a soup of okra and ugba.
Ingredients[edit | edit source]
- 1 handful ground crayfish
- Fresh habanero pepper
- Dawa dawa
- Beef (or any meat)
- Assorted meat
- 2 pieces stockfish
- Salt to taste
- Seasoning/stock cube
- ⅔ cooking spoons of palm oil
- 15–20 okra pods, sliced
- 1 cup ugba
- Ugwu leaves or spinach, washed and sliced
Equipment[edit | edit source]
- Pot
- Knife
- Stove
- Blender
- Bowl
Procedure[edit | edit source]
- Blend crayfish, fresh habanero pepper, and dawa dawa into a smooth paste.
- Add beef, assorted meat, and stockfish to a pot. Allow the meat to cook in its own juice, then add extra water.
- Add salt and seasoning cube. Simmer for about 25–30 minutes
- Stir the blended paste into the boiling meat. Use a little water to wash out any residual paste from the blender, and add to the pot.
- Stir in palm oil, and simmer for about 10 minutes. Make sure there is not too much liquid in the pot before proceeding.
- Stir in the okra, ugba, and ugwu. Stir, and remove from the heat to prevent the vegetables from overcooking.
- Serve the soup with any swallow of your choice.