Otong Soup – AKWA AND Efik Style Okra Soup

Otong soup is a popular traditional Okra soup recipe from the Efik people of Cross river, South Eastern Nigeria. Otong soup is very similar to the Yoruba Okra Soup;

Ila Alasepo. The major difference is the addition of Ugu leaves which isn’t a requirement in the preparation of Ila Alasepo.

If you cant source Ugu leaves

, you can use spinach, Water leaves or Kale instead. If you cant source Uziza leaves, which is optional anyway, you can use ground Uziza seeds insead.

Ingredients:

30-40 pieces Fresh Okra

1 Cooking spoon Palm oil

Assorted meats (Shaki, Ponmo, Cowfoot, Beef, Goat meat and Offals are ideal)

2-3 Pieces Stock fish

2 Medium size Smoked fish

Fresh prawns (Optional)

Smoked prawns

1 Cooking spoon Crayfish

2 Cups Chopped and washed Ugu leaves (substitute for Spinach, Water leaves or Kale)

Handful Uziza leaves, chopped and washed (Optional)

1 Onion

2-3 Scotch Bonnet (Ideally Yellow Nsukka Pepper)

Knorr Chicken Cubes/ Maggi Crayfish

Salt to taste

Preparation:

Pound in a mortar or chop the Okra with a processor. I prefer to chop 3/4 finely with a food processor then chop the rest by hand cos I love my Okra with a bit of crunch. If you want it chunky all through, with little or no elasticity, then you can chop the entire Okra. I prefer mine both ways.