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Before you jump to Fresh okro and ugu soup recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.
Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Keep reading for some approaches to go green and save energy, largely in the kitchen.
Probably the food isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. Many people mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Especially if you make sure the dishwasher is full before starting a cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry functions to increase the money you save.
As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living just isn’t that tough. Typically, all it takes is a bit of common sense.
We hope you got insight from reading it, now let’s go back to fresh okro and ugu soup recipe. You can cook fresh okro and ugu soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fresh okro and ugu soup:
- Provide 20 pieces fresh okro
- Use 1 bunch fresh ugu
- Take 6 pieces atarodo
- Prepare 1 small onion bulb
- Get 1 cup dried oporo
- Get 1 cup chopped pomo
- Prepare 1 kilo of tripe (shaki)
- Provide 1 cup palm oil
- Use 1 smoked Titus fish (deboned)
- Provide 1/2 cup periwinkle
- Prepare to taste Salt
- Take 2 okpei (ground)
- You need 1 small bunch of uziza
- You need 1/2 cup crayfish
- Provide 2 stock cubes
Instructions to make Fresh okro and ugu soup:
- Wash and chop the okro to desired size
- Wash and chop the ugu and uziza. Wash the oporo and periwinkles.
- Wash and pound the atarodo, half onion and crayfish.
- Wash the tripe thoroughly with hot water then season with half onion and seasoning cubes. Cook till almost tender. Add a little more water, pounded pepper mix, okpei, oporo, kpomo, smoked Titus fish and palm oil. Cover the pot and allow to cook for another 10mins.
- Add the periwinkles and okro, stir to mix then add the ugu and uziza. Stir to combine and taste for seasoning. Adjust where necessary then turn off the heat.
- Enjoy with hot fufu.
Talking about Ogbono soup - this is a thick How to make okro soup. Start by creating a base stock for the okro soup by boiling the roast turkey or any other meat of choice with salt, seasoning. Seafood Okra Soup gives you the chance to add all the possible seafoods: fish, shrimps, prawns, crabs, lobster etc to your Nigerian I do not add crayfish to Seafood Okra Soup because everything needs to be fresh. The shrimps (or prawns if you add them) are. Traditionally okro vegetable soup is made with fresh Ugu leaves but those my friends I don't have access to here.
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