Okro Peppersoup
Recipe Category: Traditional Nigerian Soups
Cuisine: Urhobo, Itsekiri
Prep time: 
Cook time: 
Total time: 
Serves: 3
A savoury, spicy Okro dish with high notes of peppersoup spices, and fresh crunchy greens of Okro and vegetables
  • Goat Meat - you can also use fresh fish
  • Crayfish
  • Smoked fish
  • Smoked red prawns
  • Dry Pepper - cayenne pepper
  • fresh ata rodo - scotch bonnet/habanero pepper
  • Okro
  • Green vegetables
  • Peppersoup spices - powdered or whole spices which you grind
  • Salt
  • Seasoning Cubes
  1. Rinse your goat meat with salt, seasoning cubes, dry pepper, and smoked fish, add enough water to the pot, as if you are making peppersoup. Bring it to the boil and let it reduce till you get to that peppersoup taste, and consistency
  2. Once you are happy with it, add ground crayfish, to introduce another dimension of flavour. Let this simmer and interact with the other flavours.
  3. Meanwhile, give your okro a rough chop with the fresh pepper. I used a mini food processor for this, saved me a lot of time. With your peppersoup now simmering away, add the chopped pepper and okro, stir and add your choice of green veg. Crank up the heat a bit, to flash cook the okro and veg. You want to keep it green and crunchy. Serve immediately. . Igbagba Ofofo is traditionally served with Starch or Eguoo (starch and plantain). Go to the next post for a recipe
Recipe by Dooney's Kitchen at http://dooneyskitchen.com/igbagba-ofofo-okro-peppersoup/