Like where do I even begin my apologies for this one. Loads of you requested a recipe when I first posted it on Instagram last year (covers face). Even when I posted the picture on facebook, the recipe requests didn’t stop coming. I had every intention of sharing, but life unfortunately got in the way. So much to do, so little time. I wish one of you would volunteer to be my intern already, imagine how much we would be able to accomplish together. Hahahaha.
You know how they say Yoruba people serve everything with stew? It’s honestly not because we have trust issues. It’s a class thing. According to my grandma, it takes money to cook a proper pot of stew (Obe ata), which is why we don’t have lots of one pot soups. Traditionally, stew is cooked separately from soups (except in rare cases). Unlike most tribes in Nigeria where there are loads of one pot soups, you will find lots of plain soups in Yoruba land which are meant to be accompanied by stew.
This okra recipe is amazingly tasty,you honestly might just forget the stew. I am keeping things traditional so I will not be adding maggi (bouillon cubes), feel free to add some if you prefer. One cube will do for this recipe.
- • 3 cups hand sliced okra
- • 2 heaped tablespoons fermented locust beans – iru
- • 1 handful shredded smoked catfish – washed
- • 1 handful red prawns – washed
- • Salt – to taste
- • ¼ teaspoon Akaun (cooking potash – salt peter) (optional)
- • Place a pot on high heat and add in 2 cups of water. Bring to a rolling boil then add in fish, akaun, locust beans and prawns. Simmer covered for 12 minutes
- • Uncover the pot and bring the mixture back to a boil. Add in okra and stir continuously for about 3 minutes or until it takes on a viscous consistency. Season with salt. Remove from heat immediately
- Serve plain cooked okra alone or with your choice of swallow.
Here is another version of plain okro soup, I made use of fresh prawns and served it with Roasted Nigerian Stew