Okro is one soup I never liked. When I grew up and learned to cook better, I realised I didn’t like it because of the way it was cooked.

I like my okra chunky, not too slimy.

I used purely seafood for this and sourced everything from a local market. It is cheaper that way...lol.

The elderly woman I bought the periwinkle from helped me cut it and I gave her a token. She was happy and I was happy. The shrimp/crab seller also helped me clean it. So, you can ask them to do it for you, it is like an after sales service to them, they don’t even charge for it, except you choose to appreciate them.

Pic 1: Fresh shrimps. The small one is N100, the big one is N200. I bought 3 @ N500

Pic 2: Crabs @ 6 for N500

Pic 3: Croaker fish. Didn’t bother asking how much. Just liked the view.

Pic 4: Tilapia fish. Bought 1 @ N1800. I priced her N1000 and she asked me in Yoruba “my daughter, have I annoyed you before?” I replied “rara Ma”, then she said, “price me well na” Anyway, I heard I can get it cheaper elsewhere, but I didn’t want to go far or to a crowded market. She cleaned it too, very nice women.

vicky6:
wow!! so okra goes with uziza!! I will try that for Husby this weekend

To copy is always easy but to paste nah im be wahala

vicky6:
wow!! so okra goes with uziza!! I will try that for Hubby this weekend

Uziza is the most versatile leaf if you ask me. I even put it in my pepper soup. Yes, it is PERFECT With okra.

For the drawing okra enthusiast, Pic 1 is a drawing sea food okra. Pic 2 is a chopped one. I hope you can see the difference and get the point.

In cooking, there is time for everything. Even something as basic as chopping onions could vary depending on the meal.

Kondomatic:
To copy is always easy but to paste nah im be wahala

"copy has nothing to do with this" it's about trying new recipes

pocohantas:


Pic 1: Fresh shrimps. The small one is N100, the big one is N200. I bought 3 @ N500

Pic 2: Crabs @ 6 for N500

Pic 3: Croaker fish. Didn’t bother asking how much. Just liked the view.

Pic 4: Tilapia fish. Bought 1 @ N1800. I priced her N1000 and she asked me in Yoruba “my daughter, have I annoyed you before?” I replied “rara Ma”, then she said, “price me well na” Anyway, I heard I can get it cheaper elsewhere, but I didn’t want to go far or to a crowded market. She cleaned it too, very nice women.

I have never eaten crabs and will never eat crabs.

Ishilove:

I have never eaten crabs and will never eat crabs.

I used to hate it as a child. I still HATE the shell, but the claws can pass.

If your okra is not as slimy as a girl's pûssy, you're cooking it wrong.

izzou:


I don show

You are always showing. Always in the front seat, yet you can’t boil water to save your own life! Tufiakwa!

The slimier the okro, the better, IMO. This okro looks nice but I'd stick to my mum's really slimy okro. I remember the day I prepared it for my corps mates back during youth service. The guys finished the whole pot of soup, belched and declared it was the most delicious okro soup they have ever eaten in their entire lives. They left me with compliments and an empty pot

pocohantas:


I used to hate it as a child. I still HATE the shell, but the claws can pass.

I don't know why but they creep the hell out of me and I can't eat what creeps me out.

pocohantas:


Uziza is the most versatile leaf if you ask me. I even put it in my pepper soup. Yes, it is PERFECT With okra.

yes uziza is perfect for pepper soup, what i do add sometimes to my okra soup is "ugba" will give it a try

Poco you should try banga and okro. Heavenly...

pocohantas:


Uziza is the most versatile leaf if you ask me. I even put it in my pepper soup. Yes, it is PERFECT With okra.

What's the quantity of uziza to use?

I don't think kaun activates the sliminess. It is used as a softener. You can activate the okro's sliminess by mashing it a little in a mortar, or use your hands to mash the grated okro until everything sticks and can no longer be separated.

We add roasted dawadawa to the grated okra before mashing to give it that unique local flavour. You can also add a little bit of onions, some raw palm oil and grinded pepper to the mix and then mash away.

Ishilove:

I don't know why but they creep the hell out of me and I can't eat what creeps me out.

Totally relatable.

Ishilove:
The slimier the okro, the better, IMO. This okro looks nice but I'd stick to my mum's really slimy okro.(

Slimy wouldn’t work here, it won’t let the seafood stand out and this is about the seafood. However, if you are so keen on very slimy okra, you can grate/blend some and chop some.

Ishilove:
Poco you should try banga and okro. Heavenly...

I’ll try only banga first. Make I stand on one leg, before dropping the other.

Ishilove:

What's the quantity of uziza to use?

Very small. I can’t really say without seeing the quantity of okra, but it should be so small that you wonder if you should add more. DON’T

Ishilove:
I don't think kaun activates the sliminess. It is used as a softener. You can activate the okro sliminess by mashing it a little in a mortar, or use your hands to mash the grated okro until everything sticks and can no longer be separated.

I know someone that swore it makes it STICKIER. I took that to mean “SLIMIER”. Taken that part out, never cooked with it sef.

pocohantas:


Slimy wouldn’t work here, it won’t let the seafood stand out and this is about the seafood. However, if you are so keen on very slimy okra, you can grate some and chop some.

I guess I have never been a fan of Sea food. I was traumatised the day I ate delicious calamari at a sea food restaurant, only to discover later that I was eating Squidward. My companion told me it was Octopus, though.

I’ll try only banga first. Make I stand on one leg, before dropping the other.



Very small. I can’t really say without seeing the quantity of okra, but it should be so small that you wonder if you should add more. DON’T



I know someone that swore it makes it STICKIER. I took that to mean “SLIMIER”.

The person that said it makes it stickier is mistaken. Does kaun make beans stickier? No it doesn't because it is meant to soften the seeds faster.

Banga and okro is delicious o. Instead of using water and palmoil, the Banga extract acts as both

Ishilove:

The person that said it makes it stickier is mistaken. Does kaun make beans stickier? No it doesn't because it is meant to soften the seeds faster.

Banga and okro is delicious o. Instead of using water and palmoil, the Banga extract acts as both

People put kaun in beans kwa? They should get a pressure pot already. Maybe it doesn’t soften the okra, okra cooks in record time. I wonder why anyone would wanna soften it further. After all, hot water that hardens egg, softens rice. So, it can do different things to different meals.

pocohantas:


People put kaun in beans kwa? They should get a pressure pot already. Maybe it doesn’t soften the okra, okra cooks in record time. I wonder why anyone would wanna soften it further. After all, hot water that hardens egg, softens rice. So, it can do different things to different meals.

I modified my post.

Yes people do, and by 'people' I mean 'me'

See how my throat is doing ding dong.

If this thread no reach front page, make I naked baf. Abeg, romance my comment. I'm coming back to modify.

Okra soup is 'bae' ! Also very nutritious .

One of the most seductive soups i've ever eaten !

UyaiIncomparabl:
If this thread no reach front page, make I naked baf. Abeg, romance my comment. I'm coming back to modify.

make i go fetch water

Damn

Where the pounded yam at ?

can't say no to okro. Great dish

pocohantas:


You are always showing. Always in the front seat, yet you can’t boil water to save your own life! Tufiakwa!

Don't let me descend on you this evening

izzou:




Don't let me descend on you this evening

You sound like my mum