HOW TO MAKE YUMMY OKRA SOUP LIKE A PRO INGREDIENTS AND RECIPE

Directions

• Season cleaned hake fish with fish seasoning powder, salt, and a little oil. 
• Let it marinate for 15 minutes, then air fry at 190°C for 35 minutes (flip halfway) until dry. You can adjust the time if you prefer it less dry or use pre-dried fish. 
• In a pressure cooker, add your choice of meat (fatty beef, kidney, stock fish, dried snails, Shaki). 
• Season with beef stock powder, dried rosemary, all-purpose seasoning, salt, garlic, ginger, and onion. 
•  Pressure cook for 19 minutes. 
• Heat palm oil in a pot, add Iru (locust beans) and chopped onion. Sauté for a few minutes. 
  Add Scotch bonnet and pepper blend, and let it fry down. 
• Add the precooked meat, stock fish, snails, periwinkles (optional), deboned dried fish, fresh prawns, and ground Uziza seeds. Mix well. 
• Pour in the meat broth and add crayfish powder. Adjust pepper to your heat preference. 
•  Cover and let it cook for about 15 minutes. Remove the prawns once the pot starts boiling to prevent overcooking. 
• Pour the blended okra into a pan, add a splash of water, and mix to retain its natural slime. 
  Once the soup base is ready, add the chopped okra and mix. 
• Pour in the blended okra, add back the prawns, and toss in some spinach for colour. 
• Turn off the heat and let the steam cook the spinach for 2 minutes.