Recipe for Oil less Okro Uziza soup
2 Chicken laps cut into small pieces
8-10 pieces fresh Prawn
1/2 cup ngolo
Pieces of Calamai
4 cups chopped Okro (1 cup pounded or blended)
1 table spoon Uziza seeds
1/2 cup sliced Uziza leaves
1 table spoon ground Crayfish
Scotch Bonnet Pepper to taste
Chicken seasoning to taste
- Crush Uziza seeds and tie up in a parcel
- Wash and season chicken with salt, chicken seasoning, few slices of pepper, Uziza seeds parcel. Steam in the little water in the pot till almost dry, add more water and cook till chicken is soft.
- When chicken is ready, press the Uziza parcel against the side of the pot to squeeze out the meat stock and some more Uziza flavour. You may wish to preserve the parcel in a zip lock bag in the freezer for future use.
- When Chicken is cooked add about 2 cups of water, ground crayfish, prawns, calamari and ngolo and bring stock to boil for about 5 minutes. You may wish to remove the calamari so it does not overcook. Return to soup when okro is cooked.
- Correct seasoning of meat stock, add the Uziza leaves cook for about a one minute and add the Okro. The pounded version first and then the chopped ones. Stir Okro into the stock properly and allow to cook for about 3-4 minutes.
- Serve with swallow of choice.
2 Chicken laps cut into small pieces
8-10 pieces fresh Prawn
1/2 cup ngolo
Pieces of Calamai
4 cups chopped Okro (1 cup pounded or blended)
1 table spoon Uziza seeds
1/2 cup sliced Uziza leaves
1 table spoon ground Crayfish
Scotch Bonnet Pepper to taste
Chicken seasoning to taste
Method
- Crush Uziza seeds and tie up in a parcel
- Wash and season chicken with salt, chicken seasoning, few slices of pepper, Uziza seeds parcel. Steam in the little water in the pot till almost dry, add more water and cook till chicken is soft.
- When chicken is ready, press the Uziza parcel against the side of the pot to squeeze out the meat stock and some more Uziza flavour. You may wish to preserve the parcel in a zip lock bag in the freezer for future use.
- When Chicken is cooked add about 2 cups of water, ground crayfish, prawns, calamari and ngolo and bring stock to boil for about 5 minutes. You may wish to remove the calamari so it does not overcook. Return to soup when okro is cooked.
- Correct seasoning of meat stock, add the Uziza leaves cook for about a one minute and add the Okro. The pounded version first and then the chopped ones. Stir Okro into the stock properly and allow to cook for about 3-4 minutes.
- Serve with swallow of choice.
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