Dried okra soup. Marinate the goat and boil the meat with third of the ginger, garlic, onion and cube. Dried okra which resulted from Okra (Abelmoschus esculentus), a flowering plant, tropical perennial crop. It can be consumed as a fresh vegetable, cooked vegetable or an additive for soups, salads and stews.
Add the locust beans,palmoil,Seasoning cube,salt to taste. Add the dried okra to the boiling ingredients. Finally add the ground crayfish and cover the pot for five minutes. You can cook Dried okra soup using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Dried okra soup
- It’s 1/2 tin of cup of dried okra.
- It’s 1 of handfful crayfish.
- You need 600 g of beef.
- You need 3 of cooking spoons of red palm oil.
- Prepare 3 cubes of maggi.
- You need 1 pinch of salt for taste.
- Prepare 1 of tea spoon of locust bean.
- Prepare 1 of medium onion bulb.
- It’s 1 of tea spoon of dry pepper.
- Prepare 250 of worth of dry fish.
RECIPE Dry okro Dry fishDry pepperCray fish LocustsMaggiSalt Goat meat Please subscribe for more videos thanks There are several ways of enjoying Okro (also known as Okra or Gumbo). I absolutely love it in its dried form, especially when used to make soup. This soup is very common in the Northern part of Nigeria and several other west and north African countries, with some modifications. Dried Okro is simply Okro that is roughly chopped and sun-dried.
Dried okra soup step by step
- Wash the beef and place it in pot,add the seasoning cubes,salt and onions and boil for 20minutes..
- Wash the dried fish in warm water and add to the boiling beef..
- Add the locust beans,palmoil,Seasoning cube,salt to taste..
- After 5 min. Add the dried okra to the boiling ingredients..
- Finally add the ground crayfish and cover the pot for five minutes..
- Ready to be served with semolina, tuwo, fufu etc.
It is believe that these are the Okro that are too hard to make it into a fresh pot of soup. During the height of its season, rather than let the surplus fresh Okro waste, it is dried and used up later. Even the stalks are used, so not just the fleshy parts. Heat the oil in a large soup pot. Add the onions and sauté over low heat until translucent.