African dishes of the Yoruba tribe are known for their peculiar taste and indigenous ingredients. The fantastic thing about these soups is that they are easy and very quick to cook. Before you call Jack Robinson, you have a whole meal in front of you.
On this week’s feature of Foodie Friday, we are happily going to be pouncing on the cooking procedure of one of our favourite African/Yoruba dishes; the Okro Soup. There are actually two sides to the coin of Okro soup thus: you can either cook it plain or with added spice and other ingredients to down meals like Eba, Amala and so on.
Serve with Eba (Garri), Cassava Fufu, Semolina Fufu, Amala, Tuwo Shinkafa, or Pounded Yam.