How to Make Sea Okra soup

If properly prepared, okra soup is a very popular and delicious soup. It is loved by many, and it is actually one of the quickest African soups to prepare. This soup is loved by the majority in West Africa. You can decide to prepare your okra with dried okra, just like some parts of Nigeria. 

Okra has low calories, a lot of nutritional value, is rich in protein, has vitamin C, which helps support immune function, and vitamin K, which helps in blood formation. Okra contains antioxidants called polyphenols, which are a natural compound that helps the body fight off free radicals that can damage the cell.

Okra is a flowering plant with edible seed, and it is mostly cultivated in Africa and South Asia under a warm climate. Researchers believe okra may help prevent sugar from being absorbed during digestion. It is also rich in vitamin A and C, which help reduce the risk of health conditions like cancer, diabetes, stroke, and heart disease.

  Okra soup can be prepared with vegetables like spinach, pumpkin (ugu), green vegetables, and hot leaves (uziza).

For the purpose of this recipe, we are making sea okra soup, one of the many okra recipes.

Ingredients Used:

• 30 okra fingers 
• Croaker fish or catfish
• 4 red bell peppers
• 3 handfuls of spinach or ugu
• 1 onion 
• Snail's 
• 1/2 cup of oil use 
• 2 bonnet pepper
• Shrimps
• 5 large crabs
• Periwinkle/ optional
• 3 tablespoon of crayfish (grinded )
• Salt to taste;
• 4 small seasoning cubes
• Iru/ogiri/ optional

Things to Remember Before You Begin:

You can use any protein or sea animal you want; I use crab and croaker fish, but you can use any fish you want, such as catfish, tilapia fish, and mackerel.

There are actually two methods I use in preparing okra soup; for the purpose of this recipe, I will be sharing method number 1; on our next okra recipe, I will introduce method 2.

The Cooking Process: 

• In a pot, put the fish and snails. Add seasoning cubes, pepper, salt, and any fish species of your choice.
• Cover your pot, shake it up, and set it aside for 5 minutes to allow the ingredients to settle.
• After you cook for 5 minutes, bring out the fish, add the crab and shrimp, and cook for another 5 minutes, then take them out and set aside.
• Allow the oil to heat up in a new pot, then add the onions and fry for 30 seconds before adding the grated okra and frying until the okra heats up, then add the seasoning cubes.
• Begin by slowly adding your stock, then add the snail, periwinkle, blended crayfish, salt, and pepper, and leave for a few minutes.
• Add the fish and shrimp allow it to cook for 1-2 minutes.
• Add the cut Okra then seanoning for proper taste.
• When you are done, add the spinach or ugu and cook for 2 minutes, and your sea okra soup is ready

It can be served with any swallow of your choice.  Fufu, Semo-Eba, and Wheat-Pando Yam 

Don’t forget to leave a comment on any of our social media pages if you have any questions to ask.

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Non-Dairy Coleslaw

 

Traditionally coleslaw is made dairy-free in most restaurants in the European Countries. This dairy-free coleslaw is ideal for serving with your favorite sandwiches, and can also be taken alongside a barbecue treat, or on special occasions. easy and effortless. My go-to recipe for coleslaw is this one. Nobody will be able to tell that it is dairy-free. In fact, I've heard from a number of folks that it is a knockoff of KFC coleslaw! The dish is straightforward and uncomplicated to prepare because it only calls for items that are straightforward to locate. Contains no sulfites, dairy, casein, soy, wheat, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, gluten or any other of the following.

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The Making Process:

This dish uses a large percentage of frozen products. Slices of banana, pineapple, and ice should be added first to create a smooth, cool mixture. The apple should then be added to help break down the fibrous skin. The spinach leaves should next be layered on top because they are quite fragile and crumble easily. If necessary, press the greens into the high-speed blender's blades with a tamper. The yogurt and almond milk are then added to the smoothie to help it reach a drinking consistency. If more liquid is required to get the desired thick and creamy texture, do so gradually.

The Freezing Process:

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