Recipe for 4 servings:
*Okoro soup
2 cups fresh okro (grated)
4 pieces fresh red pepper (blended)
3 tablespoons crayfish
1 cup ponmo [animal skin]
1 big onion chopped
1 cup clean periwinkles
1 cup big fresh farm snails
1 kilogram beef and offals
3 smoked fish
2 big cups of fresh shrimp [cleaned]
Salt and seasoning to taste
1 cooking spoon of palm oil
Method
*Okro
*Chopped Okro
*Okro soup ready for launch and dinner
. Wash and cook the meat until tender, adding onions, salt and seasoning to taste.
. Wash and add the snails and the ponmo
. Wash and add the fish and shrimp to the pot
. Wash and add the periwinkle as well as the crayfish.
. Cover the pot and cook until the stock is set.
. Add the pepper and the palm oil and bring everything to a good mix.
. Stir and cook until the palm oil is lighter in colour.
. Add the okro and some shredded leaves.
. Taste for seasonings and simmer for few minutes.
. Uncover the pot and serve with a plate of any swallow of your choice.
You can watch the step-by-step preparation on Gourmet Guide234 Kitchen on YouTube
https://www.youtube.com/watch?v=JTZyJzxid7A
