Cookbook:Orunla (Nigerian Okra Soup)
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| Orunla (Nigerian Okra Soup) | |
|---|---|
| Category | Soup recipes |
| Servings | 2-3 |
| Time | 30-40 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Orunla is a popular dish in many parts of West Africa, including Nigeria. It’s a hearty, flavorful soup made with fresh or frozen okra, meat, fish, and various seasonings. Okra soup is known for its slimy texture, which adds a unique consistency to the dish and is often served with fufu, pounded yam, or rice.
Equipment
[edit | edit source]- Cooking Gas
- Pot
- Knife
- Turning stick
Ingredients
[edit | edit source]- Beef, cubed
- Onion, chopped
- 3 bouillon cubes
- 250g Dryfish
- 1 spoon of iru
- 3 spoons of palm oil
- Pepper
- ½ cup dried okra, ground to powder
- Ground crayfish powder
- Diced ponmo (cow skin)
Procedure
[edit | edit source]- Add beef, onion, bouillon, and salt to a pot. Cover with water, and boil for about 20 minutes.
- Clean the dried fish with water, and add to the pot.
- Add the locust bean and palm oil. Adjust salt and pepper to taste, and boil for 5 minutes.
- Add the dried okra and ground crayfish. Cover the pot, and cook for 5 minutes.
- Serve with desired accompaniments.