Smoked Chicken Okra Soup, cooked by amateur chef
Unfortunately, only our movement is restricted, our appertite for food is on full throttle. The motivation for this emergency Okro soup served with pipping hot amala is, use the available to create the incredible. Enjoy!!!!
Cooking can be fun and there is no better time to introduce a new flavour to the family while obeying “stay at home and save life” order. I am also keen to handover the apron to my girls.
This recipe is not regimented, it’s home cooking at it’s best. Measurement is provided as a guide, feel free to use the ingredients at your disposal.
Watch the video to the end to enjoy a bonus clip: How to make amala step by step, dont miss it!!!
Prep and cooking 45 mins, serves 5 plus
- 1.5 lb Okra thinly sliced
- 1 whole smoked chicken (skin removed)
- 1 medium smoked fish
- 3 tbsp crayfish
- 1 large bunch of Ugu or spinach, finely sliced
- 1 medium mackerel fish
- 2 tbsp Iru (fermented locust bean)
- 1 tbsp Palm oil
Boil the smoked chicken without seasoning, it’s usually heavily salted, cook till tender.
While the chicken is boiling, coarsely mince the crayfish, pepper and Iru (locust beans) in a food processor
When the meat becomes tender, add the minced ingredients above
Add a tablespoon of palm oil and the frozen vegetable (if using fresh vegetable, add it 5 mins to end of cooking)
Add the sliced okro and smoked mackerel, leave to cook for 5 minutes on medium to high heat.
Remove from heat and serve with pounded yam, garri or amala
Remove the skin of the smoked chiken.
For this recipe, I grilled the chicken to melt off excess fat and the mackerel to heighten its flavour.
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