Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient, and there are other vegetables that can be added to this Okra for better blending, such vegetable are ewedu or kerenkere and Ugu leaf. It is greenish in colour. Okra has a slippery feel when rubbed with the fingers. The edible green seed pods can also be used in stews and soups.
Chinese okra soup is a "country style dish often served at family meals".
In the United States, the first recipe for okra soup was published in 1824 in the book The Virginia Housewife. After this initial publication, okra soup was commonly included in American cookbooks. In the late 1800s, okra soup recipes were commonly published in The New York Times. In the U.S., okra soup has been prepared using canned okra. It is a traditional soup in Savannah, Georgia and Charleston, South Carolina.
Dice the okra into desired shapes and set aside. On medium heat, add little quantity of water into the pot, add stock fish, meat, ponmo, (Ponmo is cow skin that has been processed for cooking)[what language is this?] crayfish, pepper, salt, seasoning cubes, iru (locust beans), potash and allow to boil for 10 to 15 minutes. Add the diced okra into the pot, stir and allow to boil for 5/10 minute. Add little quantity of palm oil and steam for few minute.
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