The okra and garden egg soup is a nutrient-rich soup combines okra, garden eggs, and anghara leaves for a healthy, blood-boosting meal.
Prep time: 10 minutes
Cook time: 12 minutes
Cook time: 22 minutes
Servings: 5 people
Ingredients
• 250g sliced okra
• 250g grated okra (for thickening)
• 70g anghara leaves
• 50g diced garden egg
• Two cooking spoons palm oil
• Three tablespoons homemade seasoning
• One cooking spoon crayfish powder
• One tablespoon pepper paste
• Meat (amount as preferred)
• One cup meat stock
• One tablespoon Onga Classic Seasoning Powder
• Salt (optional)
• One cup water
Method
• Return meat and stock to pot.
• Add all ingredients except okra, anghara, and garden egg. Bring to boil.
• Reduce heat and add grated okra first.
• After one minute, add sliced okra and anghara, stirring after each addition.
• Add diced garden egg and adjust seasoning if needed.
• Cook for about three minutes after adding vegetables.
• Remove from heat when vegetables are still green and crunchy.
• Serve with your choice of swallow.
Tuwon masara
This traditional Nigerian swallow pairs well with any soup of your choice.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 4 people
Ingredients
• Three cups corn meal
• Water
Method
• Boil water in a pot.
• Divide corn meal into two parts. Mix one part with water until smooth, avoiding lumps.
• Pour mixture into boiling water and stir. Cook for a few minutes.
• Gradually add the second part of corn meal, stirring continuously until thick but not too firm.
• Cover and steam for 3 minutes.
• Mould inside leather or serving bowl.
• Serve with your preferred soup.
