Okro Soup Okro Soup: Okro soup takes like the shortest time to cook, so it is advisable to get your fufuready before commencing the cooking of this soup 5 pods of okro, Meat or fish, 1 medium onion 3 peppers ½ cup crayfish 1 dessert spoon of palm oil 1 stock cube and salt Trim, wash and cut meat or fish into small pieces and boil until cooked. Pound together the onion, peppers and crayfish, add it to the meat and let it simmer for 3 minutes. Add the okro, stock, salt, palm oil to the soup and cook for a further 3 minutes. Note that for vegetable soup, you can use greenleaf instead of okro. Both soups are to be most typically served with pounded yam or garri. Healthy Afang Okazi Vegetable soup with periwinkles A pot of afang okazi soup cooking with washed periwinkles Cooking afang okazi vegetable soup is easy. There are many methods of cooking this soup. Depending on the taste you want, or how thick, green  and fresh you want it. There are times  add palm oil at the very beginning like this one. At other times,  add palm oil when cooking is almost done. Okazi Afang soup is very healthy and filling. There are times I just eat the soupalone with a spoon or my fingers. When cooking this soup, remember to make the quantity of water leaf more than the okazi. Add both vegetables at the same time and please do not squeeze out the green juice in the Waterleaf before adding. You can blend the afang if you like, it can also be pounded with a mortar. Even if you forget to buy other ingredients, do not forget crayfish, smoked catfish and stock-fish. For snail and kpomo lovers, please add those. Snails and cow skin will give an added taste to your okazi soup. Another method of cooking this okazi soup is by adding cooked oil free vegetable soup to fried crayfish and onion. This method gives a sharp, spicy taste that I so much love to eat. The soup is cooked, but without palm oil or crayfish. When soup is ready, chopped onion and ground crayfish are fried in palm oil, added and allowed to cook a little before removing from heat. This fried crayfish method of cooking afang soup can make one finish a whole big bowl of eba. Okazi Soup With Okporoko And Goat Meat Okazi soup is so easy to make. It can be served at lunch or dinner. The taste of this soup gets better with time, so it is good to cook large quantities and keep. Ingredients: 1. Afang vegetables 2. ground egusi 3. goat meat 4. stock fish 5. crayfish 6. pepper 7. palm oil 8. onion 9. seasoning cubes 10. salt 11. water How to Make ground melon, pepper and  shred afang vegetable. boil goat meat, stock fish, pepper, onion, and maggi     boil washed meat, stock fish, pepper, onion, salt and seasoning cube in a pot for 15 minutes add some water and the remaining seasoning cubes to stock, allow to boil add palm oil and egusi to boiling stock and leave for 7 to 10 minutes Stir, check for salt and seasoning before adding the okazi stir and serve. Ugu vegetables can also be cooked this way. Enjoy!   Egusi Soup Egusi Soup: 675 g of meat, chicken or fish, ½ cup of dried shrimp or crayfish, 1 ½ cup of tomato paste, 2 cups of leafy spinach, bitterleaf or other greens, 2-3 chilli peppers, 1 cup of palm oil, ½ cup of sliced onions, 1 cup of egusi seeds (or melon seeds), salt to taste. Cut the meat into bite-sized chunks and add 1 cup of water, ½ teaspoon of salt and half cup of onions to it and cook it for about 10 minutes. Meanwhile, fry the finely chopped onions, tomato paste and peppers for 5 minutes in palm oil. Grid or crush the egusi seeds and mix it with enough water to make a paste and add to above together with the shrimp or crayfish. When the meat gets brownish, add it to the above sauce to cook until tender. Add the bunches of bitterleaf (finely chopped) 10 minutes before the end of cooking time
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