Some love their Okro soup fried, some love it cooked just like Ogbono, while some love it too watery like my goat meat pepper soup, name it, there are all cooking methods.

I love frying my Okro soup but I don’t do it always. However, I need to share the recipe with you because you might like it.

Some people do not Cook Okro without frying. My aunt once said that purges one easily, but when fried, it does not. 

That sounded believable because frying will help in making it less slimmer. Maybe the more the soup draws, the more the possibility of it causing stomach ache, maybe it doesn’t purge one at all. Maybe you should find out for yourself while I show you how to fry the soup.

Ingredients Used in Frying Okro Soup

The ingredients used in cooking Okro soup are the same as the ones used in frying it except for the presence of tomatoes, spicy, and extra oil in the frying method.

If you are Preparing your Okro soup with the frying method, here are the ingredients:

1. Okro

2. Tomatoes 

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. Spicy

12. Salt

15. Melon (optional)

16. Azuza leaves (optional).

How to Cook Okro Soup Through Frying Method

Cooking Okro soup by frying method involves the following:

• Wash and chop the Okro into tiny bits or you crate them to help it draw to your preference.

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

• Wash the meat, fish, stock fish, and keep aside.

• Heat your palm oil in a pot for some minutes abs chip in your sliced onions, fresh pepper, boiled fish and meat, and okro, and allow them to stir for some minutes before adding the scent, stockfish, Maggi, spices, and salt.

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

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

It is very simple but a little stressful because you need to make sure that the items that are supposed to be fried are not boiled and the ones that are supposed to be boiled are not fried.