The last recipe on Okro soup was comprehensive, but I felt there were a couple of details that I hadn’t included in the articles.

Cooking Okro or okra, depending on your English variety, is not difficult but you must learn from somewhere. 

Unlike Afang soup or White soup, Okro soup does not take more than 20 minutes because it is mostly prepared half-done so that the Okro can still maintain its greenness.

I do not like the soup that much if it would go with catfish, count me in. I don’t joke with catfish Okro soup; it is one of my faves. 

How do I make Okro soup with or without catfish? Let’s talk about it now.

How I Cook Okro Souop

I used 15 to 20 minutes to cook my Okro soup. 

How do I achieve that? It is simple. My journey begins! at getting all the ingredients needed for the soup‘s preparation.

So, I have put through the list of ingredients that are used in cooking Okro soup. The ingredients are what give the soup a delicious taste. Some are primary in that there can’t be Okro soup without them.

Ingredients for Okro Soup

Cooking Okro soup, you need the following ingredients:

1. Okro

2. Ogbono

3. Meat

4. Fresh fish (catfish preferably)

5. Scent leaves

6. Fresh pepper 

7. Onions

8. Red oil 

9. Maggi or Onga cube 

10. Crayfish 

11. Salt

12. Melon (optional)

13. Azuza leaves (optional).

The least is complete; you can add whatever ingredients you want to enhance your personal taste and preference. Now, let’s examine how the soup is cooked.

How You Should Cook Okro Soup

This is how you should cook Okro soup:

1. Wash and slice the Okro into tiny bits or crate them to help it draw to your preference.

2. Wash and slice your scent leaves and keep them aside.

3. Wash your meat, fish, and stock fish and keep them aside.

4. Depending on the quantity of soup you are making, put some water in the pot, and add your fish, meat, and stockfish. Pepper, oil, Maggi, onions, and salt should be added too to make them mix well.

5. After the pot has stayed on the fire for some time, kindly put your Okro and crayfish immediately and allow the soup to stir for some minutes before adding additional cubes of Maggi.

6. The pot must stay for a few minutes now before being brought from the fire. The soup is ready, you are free to enjoy it with any swallow be it fufu, garri, amala, or semo.

That was simple I guess. Yes, it was. Making Okro soup is straightforward, you just need to follow the above recipe carefully.