Otong Soup
Photo: 1qfoodplatter, CC BY-SA 4.0
Otong soup is a leafy okra soup from the Efik people of eastern Nigeria. Its character comes from pairing ugu with uziza, a leaf with a peppery, slightly sharp aroma, and from puréeing the okra with scotch bonnet so the heat runs through the whole pot. Palm oil gives it body and color, and the leaves go in at the very end so they stay green. It is a close relative of Yoruba ila alasepo and Igbo okwuru.
Instructions
Blend the okra and the scotch bonnet together until you have a smooth purée.
Put the meat in a pot with the blended onion, the stock cube and any other spices you like, and boil it until the meat is cooked.
Stir in the okra purée and a little palm oil. Keep cooking until the mixture comes to a boil.
Add the uziza leaves and the ugu leaves and stir them through.
Take the pot off the heat and let the soup rest for 2 minutes.
Season with salt to taste and serve.
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