Okro soup, Okra soup, Lady’s finger or gumbo, this soup by any name will taste mouthwateringly delicious. It is mucilaginous (slimy in a good way), cheap and is cooked across the length and breadth of Nigeria, from the north where dried okro is used, to the south where it is used fresh. Therefore, it can be called one of Nigeria’s national dishes. My son no. 3 could eat okro soup 3 times a day when he was a toddler, now a young boy, he will always ask for okro soup or the ‘brother’ of okro aka ogbono soup, meanwhile, son no. 2 will neither touch it nor its ‘brother’ with a 10-foot pole. A case of one man’s meat being another man’s poison. It is easy to eat and tastes fresh. If cooked right looks very appetizing. The methods of preparation vary, sometimes even within the same community, some fry their okro, others just add it raw to their soup broth. It can also be cooked separately and served with Nigerian tomato stew see my Ila (Plain Okro Soup). Another difference is in the way the o...
Comments
Post a Comment