Okra Pepper Soup (Igbagba Ofofo)
The dish is called okra pepper soup, it is mostly eaten by the Uhrobo people in Nigeria. Seriously, a part of me should move to that side of the country mainly for their good food. Okra pepper soup is also called Igbagba Ofofo
Servings: 4
Ingredients
- 500 g okra chopped in chunks
- 300 g of mutton substitute with goat meat
- Smoked catfish fillets
- Few pieces of shrimps and any fresh fish washed and seasoned with salt
- 2 pieces bay leaves
- ½ tsp rosemary I used dried one
- Handful of basil substitute with scent leaves (efinrin)
- 1 heaped tbsp pepper soup spice
- Ground crayfish optional
- 2 handfuls of uwgu chopped (I didn’t use any)
- Seasoning I used Knorr
- Salt
- Cayenne pepper substitute with crushed chilli flakes
Instructions
- Place a pan on medium heat, add the washed beef, seasoning and salt (I didn’t add onions but you can if you want) add enough water to cook just as you would for pepper soup. After about 10 minutes of boiling, add the pepper soup spice, bay leaves, catfish fillets, cayenne pepper and rosemary and cook till beef is about 95% tender.
- Add the fish to the sauce at this point and leave to cook in sauce for about 5-8 minutes. Take it out of the sauce and set aside. The reasons for doing are;Okra doesn’t take long to cook and fish is delicate too, you don’t want to be stirring it too much when you add the okra at the last stage of cooking
- Add the chopped okra to the pepper soup, cook for a minute stirring in between. Add the shrimp to the soup and stir to combine. Check for salt and seasoning. (I didn’t need to add any as my stock was well seasoned)Cook for another 5 minutes, add the fish and cook for another minute. Take the okra pepper soup off the heat and serve with your steaming hot swallow of choice.