Today, we are celebrating our theme for the month of June 2018 with Okro and Spinach Soup.
We are eating our Okro and Spinach Soup with Eba- Garri made with hot water. Garri is a flake derived from Cassava. Semovita or Pounded Yam can be used to eat the soup.
Ingredients
- Fish or cooked meat or shrimp
- Okro
- Salt
- Scotch Bonnet- Pepper
- Spinach
- Stock cube
Equipment
- Blender
- Grater
- Spatula
- Oven- If using fish
- Cooker
- Pot/Stock Pot
Step 1: Cut the head and fins of the fish. Use a pair of scissors to cut from the headless part to the stomach of the fish. Wash the fish with warm water to clean it properly. Put the fish in the oven and then dry.
Step 2: Wash the Spinach and then put into the Stock Pot. Do not add water. Using a low heat, let the Spinach cook with the water it emits from itself.
Step 3: Add a little water to the Scotch-Bonnet Pepper and then blend.
Step 4: Grate the Okro or chop thinly with a knife.
Step 5: Add the okro to the spinach and stir. Add the grounded Scotch Bonnet to the okro and spinach.
Step 6: Add the fish or meat to the soup and then mix thoroughly. Add the stock cubes and a little salt to season the soup.
Step 7: Leave under a low heat for 10 minutes to cook and stir occasionally to prevent the soup from burning. When the soup is ready, serve in a plate.
I served mine with Eba.
