As a Nigerian, my senses are wired to receive spicy food and Okro Tomato Peppersoup is on that list like no man’s business. Traditionally, Okro Peppersoup is consumed in Nigeria without the tomato but I decided to make mine a more wholesome soup by including more vitamin C in it. The tomato also gives the soup a bit more richness or as Nigerians say it gives body to the soup. Apart from the spiciness of the soup, I love the nutritional benefits of Okro in the soup as well. Okro is a great source of fibre and helps with bowel movement. Okro is also great for detoxifying the liver. It is also a rich source of vitamin A. With all these benefits I hope you would enjoy this Okro Tomato Pepper soup as a meal on it’s own or with Swallow. You may choose to add some fish to your soup for more variety but I chose just beef and snail.
Recipe for Okro Tomato Peppersoup
Ingredients
8 pieces of Beef
5 Pieces of Snail
25 Fingers of Okro (Chopped)
2 Large Tomatoes
Half Red bell pepper
3 Yellow peppers
¼ bulb of Onion
1.5 tablespoons of blended pepper soup spices
½ cup of crayfish pieces
¼ cup of crayfish head
Seasoning Cubes
1 teaspoon of dry pepper
Method
Season your beef with seasoning cubes, onion and the teaspoon of dry pepper and bring to boil in a pot of water till the beef is semi soft. Add water as needed.
Wash your snails and add to the pot when the beef is halfway cooked so the snail could be soft as well but not too soft.
Add your grounded pepper soup spices to the pot and reduce the heat to medium heat.
Wash your crayfish pieces and crayfish head and separate both of them into two bowls.
Blend your tomatoes, pepper, and crayfish head with a quarter cup of water.
Pour the blended tomato, pepper and crayfish into the pot of meat and snails and stir in. At this point, add the crayfish pieces.
Add your chopped okro, stir for a minute and immediately take off the fire so the okro is not over cooked. There would be just enough heat in the pot to steam the okro.
Serve with swallow or as a stand-alone meal.
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