Okro Soup
- 3 lbs of goat meat (chopped into bite sizes)
- 4 cups of water
- 1 xl red onion (chopped)
- 3 tbsp freshly minced ginger
- 4 cloves of garlic (peeled)
- 2 tbsp salt
- 2 stock cubes
- 2 tsp ground cameroon pepper
- 1 tbsp powdered ogiri
- 5 tbsp ground crayfish
- 3 tbsp ground ogbono
- 3 medium bay leaves
- ¼ cup PalmOil
- 4 cups freshly chopped Okro
- 8oz frozen Bitterleaf (thawed, and washed thoroughly)
- 3 cups frozen chopped spinach
- Add the goat and water into a pot and set on the stove to boil.
- Blend the onions, garlic, ginger with 3 tbsp water.
- Pour blend into the boiling goat.
- Add bay leaves, salt and stock cubes and cook for about 30mins or until the meat is soft.
- Add all other ingredients except the okro, bitterleaf and spinach.
- Stir to combine and then cook for about 15mins.
- Add the veggies (okro, bitterleaf and spinach)
- Stir to combine.
- Taste for salt and adjust as necessary.
- You may also add about 1 cup of water if the soup is too thick for your liking
- Cook for about 7 mins.
- Turn of heat and serve.
Recipe by OyaComeChop at https://www.oyacomechop.com/?p=1710
3.5.3208