Okra soup is one of the easiest and quickest soup anyone can make. From personal experience, it serves as an interim solution when one can’t decide on what soup to cook next. Also, because of the little preparation time, it has become one of the go to soups.
Okra soup is usually eaten with stew or mixed with vegetables such as Ugw to increase the amount of soup or just to have something a little extra in it.
Some people believe eating raw okra helps improves voice for singing, I don’t know how true that is but the taste is good for sure.
To make Okra soup,
– Fresh okra (15 fingers)
– Salt (1/4 to 1/2 teaspoon)
– Maggi (1 cube)
– Wash fresh okra and either finely chop with a knife or grate it (excluding the head). I prefer to use a grater because for me it is quicker and it comes out much uniform. Older generations use knives because they are more used to it and I guess have more experience. Today, some people still use knifes to chop it but put it into a blender and give it 1 or 2 quick pulse. Feel free to explore and decide what method suits you.
– In a clean pot, add the cut up okra, add water to about 1 inch above the level of the okra, add salt and maggi to taste.
– Note, do not cover the okra while cooking else it will bubble up and spill all over the cooker and cause a big mess.
– Allow to cook for about 7 – 10mins. Okra will turn a bit whitish and very “drawy”. You also have to occasionally watch the okra while it cooks as it dries out and burns pretty quickly.
Serve with stew and eba.