How to Quick Perfect My signature okra soup

How to Quick Perfect My signature okra soup Delicious, fresh and tasty.

My signature okra soup. Brown beef in a soup pot set over medium heat. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients.

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.

Okra soup is not necessarily Louisiana-style gumbo, thick with roux and rich with sausage and shrimp.

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

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

Ingredients of My signature okra soup

1. It’s of Okra.

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

3. Prepare of Boiled meat.

4. Prepare of Signature maggi seasoning.

5. It’s Cube of maggi crayfish.

6. Prepare of Mr chef beef maggi cube /maggi naija pot.

7. You need of Vegetable oil /palm oil.

8. You need of Grounded crayfish.

Okra soups became signature and staple dishes throughout the South.

It is hard to know where the family tree starts and where it stops.

Some varieties of Kentucky burgoo and the Brunswick stew of the Southeastern coast contain bits of okra thrown in with the usual mix of tomatoes, onions and hot pepper.

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

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.

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

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.

Shimizu, for one, is a fan of the okra's signature viscous texture. "I actually love okra's gooey insides.

It reminds me of some of my favorite Japanese foods.

Beef and Mushrooms in a Brown Sauce.