Ofe Ugba (Nigerian Okra and Ugba Soup)
Ofe ugba is a Nigerian soup that pairs sliced okra with ugba, fermented oil bean strips, in a palm oil base. The flavor comes from a paste of crayfish, habanero and dawa dawa, plus stockfish and mixed meats that simmer until the broth is rich. The okra, ugba and greens go in last, off the heat, so they keep their texture. Spoon it over any swallow.
Instructions
Blend the ground crayfish, fresh habanero and dawa dawa together until you have a smooth paste.
Put the beef, assorted meat and stockfish in a pot and let the meat cook in its own juices first. Then pour in extra water.
Season with salt and a stock cube, and simmer for about 25 to 30 minutes.
Stir the blended paste into the boiling meat. Rinse the blender with a little water to catch the leftover paste and add that to the pot too.
Stir in the palm oil and simmer for about 10 minutes. Check that the pot is not too watery before you go on, since the soup should be fairly thick.
Add the sliced okra, the ugba and the ugwu or spinach, and stir. Take the pot off the heat straight away so the vegetables stay fresh and do not overcook.
Serve hot with any swallow you like.
Make it personal.
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