Okra Soup with Cowpea Leaves
Okra Soup with Cowpea Leaves
Ingredients
tomatoes: 120 6
onions: 60 6
cowpeas: 120 6
fish: 20 6
oil, palm: 120
water: 420
ginger: 10 6
pepper: 10 6
potash: 1 44
shrimps: 20 6
salt, table: 20 6
okra: 280 6
meat: 230 6
fish, smoked: 280 6
tomatoes: 120 6
onions: 60 6
cowpeas: 120 6
fish: 20 6
oil, palm: 120
water: 420
ginger: 10 6
pepper: 10 6
potash: 1 44
shrimps: 20 6
salt, table: 20 6
okra: 280 6
meat: 230 6
fish, smoked: 280 6
Dish Type: Soup
Country: World
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Wash meat and cut into pieces. Add chopped onions and salt, then steam for 15-20 mn.
2. Add water and boil until meat is tender.
3. Add ground tomatoes, shrimp, ginger, pepper, smoked fish, and palm oil.
4. Cut okra and green leaves into pieces. Add the green leaves and boil for 10 mn, then add the okra.
5. Cook for 15-20 mn or until done. Serve with akple or banku.
1. Wash meat and cut into pieces. Add chopped onions and salt, then steam for 15-20 mn.
2. Add water and boil until meat is tender.
3. Add ground tomatoes, shrimp, ginger, pepper, smoked fish, and palm oil.
4. Cut okra and green leaves into pieces. Add the green leaves and boil for 10 mn, then add the okra.
5. Cook for 15-20 mn or until done. Serve with akple or banku.
Source
DOVLO, Florence E., WILLIAMS, Caroline E., ZOAKA, Laraba (1976), Cowpeas - Home preparation and use in West Africa (IDRC), ISBN 0-88936-071-5, reprint 1984, Ottawa
DOVLO, Florence E., WILLIAMS, Caroline E., ZOAKA, Laraba (1976), Cowpeas - Home preparation and use in West Africa (IDRC), ISBN 0-88936-071-5, reprint 1984, Ottawa
Serving
5 - 6
5 - 6