Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, okra soup (quick fix). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pour chicken stock over mixture and bring to a boil over medium heat. Try a quick okra soup that adds shrimp, crayfish powder, and dried locust beans for a delicious taste. You can leave out the seafood if you'd like a vegetarian soup. For a hearty okra soup, make a base of aromatic vegetables like onions, peppers, and garlic that you can add sliced okra to.
Okra soup (quick fix) is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Okra soup (quick fix) is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook okra soup (quick fix) using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Okra soup (quick fix):
- Make ready Fresh okro
- Make ready Smoked fish
- Make ready Locust beans
- Make ready Palm oil
- Get Crayfish
- Prepare Pepper
- Prepare Maggi and salt
Bring the soup to a boil. Reduce the heat to low and cover the pan. But cooking frozen okra isn't the same as fresh, so use these recipes as a guide on what to do with frozen okra. Okra can be cooked in many ways.
Instructions to make Okra soup (quick fix):
- Wash and slice ur okro,wash and debone the fish, blend ur crayfish and pepper
- In a clean pot on fire add two tablespoon of palm oil to hot then pour in ur slice okro and stir till it starts to draw
- Then pour ur meat stock if they is any or add water, crayfish, pepper, smoked fish and seasoning to taste cover to cook for few minutes and it ready
But cooking frozen okra isn't the same as fresh, so use these recipes as a guide on what to do with frozen okra. Okra can be cooked in many ways. When stewed or cooked with liquid, okra can get slimy, but there are tricks to minimize that aspect. Quick-cooking and dry heat create crunchy okra with a crisp, grassy flavor. Slow-cooking it in a dish like gumbo harnesses okra's properties as a beneficial thickening agent.
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