Still on OKRO

             OKRO DELICACIES

 

Okro plantain porridge

 

Recipe for 4 servings:

2 cups okro (chopped)

4 ripe plantains (peeled and chopped)

1 cooking spoon palm oil or vegetable oil

2 smoked fish (titus)

4 tablespoons ground crayfish

1 onion (sliced)

3 fresh peppers (crushed)

2 fresh tomatoes (chopped)

Salt or sugar to taste

Maggi to taste

1 bunch basil leaf (shredded) or utazi leaf

Preparation:

Wash and boil the plantains, add salt or sugar to taste (depending on your choice). When the plantains are tender, add the oil, fish, crayfish, onion, pepper and tomatoes, including the okro. Stir and cook until everything is ready. Simmer for five minutes, add the basil or utazi and serve as porridge. Hmmmn yummy!

 

Ofe ugbogoro (okro and pumpkin soup) with Esusu

Recipe for 3 servings:

1 bunch pumpkin (ugbo-goro)

3 cups okro (chopped)

2 cooking spoons palm oil

1 onion, sliced

½ cup crayfish

4 fresh peppers (crushed)

5 pieces mangala fish

1 stockfish

Salt and maggi to taste

Preparation:

Wash the pumpkin in salted water and shred, set aside and cook the meat, fish and stockfish with salt and maggi to taste. When tender, add the palm oil, crayfish, and stir until the mixture is thoroughly mixed. Add the peppers and onions before adding okro and the pumpkin leaves. Stir and serve with the  ESUSU corn meal wrapped in leaves.

 

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