Do not add okra too early in the cooking because it will sure over cook and lose some nutrients.
Okra soup is best cooked without oil. To get that unique okra flavour, leave oil out completely. It looks green and sometimes uninviting but tastes great.
I knew this long ago but still cook with oil because I want that beautiful colourful soup. Oil was supposed to come in early in the cooking so that it doesn’t smell and taste raw.
Adding palm oil at this stage is almost not correct. You can see the okra is almost over cooked because I had to leave it boiling on the cooker for the oil to cook well. I’m surprised it still tasted delicious.
I actually wanted to make this soup without oil but changed my mind late when the white mushrooms and green okra didn’t look the way I wanted. Even though this soup turned out delicious, there was a mix up in the cooking steps and
you’ll see it when you scroll down now.
INGREDIENTS
Lamb knuckles (Use goat meat)
Onion
Knorr seasoning
Pepper
Crayfish
Smoked catfish
Tatashey
Hot leaves
Okra
| Major ingredients for the soup;
3 plates okra, 3 plates of lamb knuckles, 1 plate of mushrooms, 1 bunch of hot leaf not utazi o. Hot leaf is the one the market women call uziza. Pepper Seasoning cubes Salt Water |
| Chopped tatashey with hot leaf. |
| Okra |
| Na was o, is it ok to add palm oil at this stage? |
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| Boiling, happy pot of okra soup. |
| Can you share with me? I cut these mushrooms in halves before washing, you can add them whole, |
Lols, this trick game ehn. Please Aunty Eya,
1)Whats the missing step?
2) please, did you parboil the mushroom before adding?
I think the mix up is the okro should have gone in first before the ugu. Am I right?
No Seyifunmi, I didn't parboil.Mushroom cooks fast.
Hahaha, Lizzy , you are almost right. The pics are complete now,so it's obvious.
I can see it now. The palm oil should have gone in before the okro.
The oil should have gone in first before the okro.