Ìlà Asepo (Okro Soup)

Ìlà Asepo (Mixed Okra) is a very popular delicacy among the Yoruba ethnic group of western Nigeria. It is very easy to prepare and very affordable as well.
Ila Asepo is the Yoruba way of cooking Okro. And it's so delicious.
Okra is rich in Fibre, protein, Vitamins k/c, Folate and Magnesium. This soup is very rich as it contains a lot of varieties of protein.




INGREDIENTS
-  Fresh okro (sliced)
- Assorted meat (beef, ponmo, cowleg)
- 1 medium stockfish (cut into small sizes)
- 1 medium size dry fish (thoroughly washed)
-  Locust beans
-  Bicarbonate Soda instead of potash (Kaun)
-  Grounded crayfish
- 4 Fresh peppers(chilies)
- pumpkin leaves (Ugwu) (Optional)
- 2 stock cubes (Knorr chicken)
- 3 cooking spoonful palm oil
- Salt to taste

Cooking Directions.
Wash the ugwu/pumpkin leaves thoroughly with plenty of water, slice into thin strips and set aside.

Wash the meat and place in a large pot. Add 1 onion chopped, 2 pepper chopped, salt and 2 maggi/knor cubes. Cook until tender. Wash and boil stockfish until tender. Wash the dry fish with salt and soak in boiling water for 5 minutes to kill any insect and loosen any sand. Rinse thorough with lots of cold water.
Add the stockfish and  dry fish to the meat and cook for a further 10minutes, add some water if necessary. Add the Locust beans, small pinch of bicarbonate soda,  crayfish, palm-oil and 2 Knorr cubes,salt and remaining pepper, stir and cook for 10minutes.
Add the sliced okro and cook for 3-5 minutes(Note: once the okra is added remove the lid from the pot. Covering the pot will reduce the thickness of the okro).
Finally add the shredded ugwu/pumpkin leave. Mix in properly. Allow to simmer for 3minutes.

Remove from heat and serve hot with Fufu, Eko, Amala, Eba and even Pounded yam can go for this delicious soup.
Note : Ugwu/pumpkin leaves are very tender vegetables and should not be cooked for long.
      ENJOY.
Waiting to hear from you. 

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