This is another great okro (okra) recipe. The soup has it origin from southern Nigeria but it’s definitely a must try for all.
Various ethnic groups in Nigeria have different names for their variations. Each variation comes with its subtle changes. For example, the Yorubas know it as Ila asepo.
- 2 cups chopped ugu leaves (substitute spinach)
- 2 cups finely chopped okra
- 2 cubes maggi
- Salt to taste
- ¼ cup palm oil
- ¼ cup uziza leaves (optional)
- Blended crayfish (1/4 cup)
- 1 Teaspoon dried pepper
- Meat and seafood of choice (pre-cooked )
- In a medium pot, add in 3 cups of water. Set the water on medium heat
- In a mortar, pound half of the chopped okra (you can also use the blitz function on a blender)
- Once the water starts to boil, add in the crayfish, maggi, meat , pepper and salt. Simmer for 10 minutes
- Add in the okra (pounded and chopped), stir. Add in the ugu (spinach) , uziza and palm oil. Simmer for another 5-7 minutes (be sure not to overcook the vegetabes)