Recipe: To Try At Home My signature okra soup

Recipe: To Try At Home My signature okra soup Delicious, fresh and tasty.

My signature okra soup. Brown beef in a soup pot set over medium heat. Instructions: Wash the meat and set aside. Peel, wash and chop the onion.

It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients.

Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the.

OLD FASHIONED OKRA SOUP : You can use fresh, frozen or canned ingredients.

You can have My signature okra soup using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of My signature okra soup

1. You need of Okra.

2. You need of Grounded red bonnet pepper, onions and tattase.

3. Prepare of Boiled meat.

4. You need of Signature maggi seasoning.

5. You need Cube of maggi crayfish.

6. You need of Mr chef beef maggi cube /maggi naija pot.

7. Prepare of Vegetable oil /palm oil.

8. You need of Grounded crayfish.

Rather, it's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes.

The flavors and the juices created by browning the roast help build a tasty base for this chunky, hearty okra soup.

Brown roast on all sides in hot oil in a Dutch oven over medium-high heat.

My biggest tip is to add aubergine puree to the soup base.

My signature okra soup instructions

1. Boil the grounded red bonnet etc, fry with vegetable oil. In another pot heat palm oil.

2. Add grated okra fry a little and add the crayfish fry for like 10mins.

3. Add the fried scotch bonnet pepper and onions etc add meat stock and whisk.

4. Add one cube of maggi crayfish,naija pot and Mr chef maggi cube stir and finally add the signature maggi seasoning allow it to cook until done. Serve with semo and enjoy.

This not only adds a good flavour but it adds thickness to the okro soup as well.

Make sure to cut the okra into very thin rounds as these cook quicker, discard the stalks and the ends.

Okra Soup Okra is often boiled or fried and served as a simple side in soul food restaurants, but in Charleston it often comes as a luscious vegetable soup with tomatoes, onion, and celery.

Plain okra soup is the quickest soup you can rustle up in your kitchen and in no time, you'd have a decent meal waiting to be served.

You can serve it plain or with any tomato/pepper based stew but it's best enjoyed with one that also has palm oil as it's base such as smoked panla fish stew.