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It's been ages since I took part in the weekly Creative Sunday exercise but I'm turning a new leaf and I mean it. In today's episode, I bring us all a complete guide with evidence on how I prepared my soup. In my native language it is called "Efere Etikhe". I love Okra so much but not when it's sliced in large sizes.

^{Meet chef Didi😊}

Let's take a look at my ingredients

Okra
Pumpkin leaf
Ognono (Thickener and drawing ingredient)
Stockfish
Crayfish
Cow skin (kpomo)
Iced Fish
Salt
Fresh pepper
Maggi
Palm oil

The Preparation Proper

I started my meal by washing my ice fish and I seasoned it with salt, pepper and maggi cubes. I added a very little amount of water in order to make it tasty. When my fish was ready, I separated it from the seasoning water to avoid getting it too soft.

I proceeded to wash my stockfish and cow skin. I added them to my fish's seasoning water and poured in some more water to begin the cooking properly. I added more Maggi cubes, salt and more pepper to taste. I added a very tiny bit of onions and I left it to boil.

I added 3 spoonfuls of grinded crayfish afterwards. When everything was boiling and seemed properly cooked, I added my palm oil.

I left my stock water to boil and I added my thickener (Ognono). I added my sliced okra a few minutes later.

I left it to steam very well and I added my vegetables. I didn't let the vegetable cook for too long to avoid losing its nutrients. I poured my fish as the last thing and stirred.

My Okra soup didn't only come out very tasty but yummy looking as well. Food is ready!

According to Google, Okra is a nutritious food with many health benefits.It’s rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A.

Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anticancer properties.

Do well to add Okra to your diet and feel free to come join me.

^Yummy!😋

^{All images used in this post are mine}

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