Otong Soup
Otong soup is a popular soup amongst the Efik tribe of the Southern part of Nigeria. It is made from ugu leaves, uziza leaves, and okra. It is similar to the Yoruba ila alasepo and the Igbo okwuru.
Source and licence
"Otong Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Otong_Soup, revision 4518472), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Otong_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518472
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 20 okra pods
- 4 scotch bonnet chile peppers
- 10 pieces beef
- 1 onion, puréed
- 1 small stock cube
- 1 tablespoon palm oil
- 1 small bunch ikong ubong (ugu leaves)
- ½ teaspoon salt
- 2 cup water
Method
- Purée the okra and chile pepper with a blender.
- Boil the meat with the blended onion, stock cube, and other spices to taste.
- Add the okra purée and a little palm oil. Cook the mixture until it boils.
- Stir in the uziza and ugu leaves.
- Remove from the heat, and let rest for 2 minutes.
- Season with salt to taste, and serve.