OFE UGBA

INGREDIENTS:

500g Okro (cut up)

1 medium onion

½ tablespoon dry ground pepper

½ cup coarsely ground crayfish

½ medium red bell pepper chopped

60 g kale vegetable

1 cup palm oil

2 tablespoon Iru or one medium ogiri okpei

80 g Ugba

assorted meat of choice

400g cowfeet *

500g beef

200 g stock fish*

1 dry fish cleaned and deboned

INSTRUCTIONS:

Transfer beef to a pot. Fill pot with water to cover the beef

Add onions, dry pepper, crayfish, salt and other seasoning to the meat and begin to cook

Cook till meat is done. Which takes about 30 to 45 mins depending on how tough the meat is.

When the beef is tender add the iru, precooked cow feet and stock fish. Stir, taste for seasoning and adjust if needed then cover pot and reduce heat to simmer on low to medium heat for about 5 minutes.

Add the chopped red bell pepper, dry fish, Ugba and Palmoil stir and cover pot. Allow simmer on low for another 5 mins.

Add Okro and kale. Stir and turn off heat.

NOTES

If you want the Okro to look vibrant and fresh. Turn off heat as soon as Okro and kale are added then move pot away from the hot burner.

You can take it a step further by transferring the soup into prepared bowls for storage. This helps to reduce the effect of the residual heat on the vegetables.

ENJOY.