Okro can be prepared as a separate soup with its own swallow. Ogbono, same way too. However, both can be combined to make a fantastic richer soup.
Read on to get how.
Meat (any meat of choice)
Pomo (cow skin).
Wash the meat and fish properly, I usually wash meat three times.
Season with garlic, ginger, onions, a pinch of salt and cube seasoning.
Allow to simmer for some minutes, then add water and boil.
While the meat is boiling, get the other ingredients ready. Dice the ones that need to be diced and blend the ones that need blending.
When the meat is almost cooked, add more water just enough to cook the soup.
Immediately add the ogbono. If you let the water to boil before adding the ogbono, it will form lumps.
Slice an onion and add. Add pepper, crayfish, oil. Allow to boil for about 5 minutes.
Add the ugu leaves, then the okro. Once it boils, bring down immediately.
Serve hot with semovita or garri.
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