Ingredients
-
200 g Okro (fresh or frozen)
-
2 Scotch bonnet pepper
-
2 inches Ginger (fresh)
-
2 cloves Garlic
-
1/2 teaspoon Cumin powder
-
1/2 teaspoon White pepper
-
1 Maggie Shrimp stock cube
-
200 g Spinach leaves
-
200g Shrimps (fresh or frozen)
-
1 teaspoon Salt
-
1 cup Corn flour
-
1 teaspoon Vinegar
-
1 teaspoon Salt
Directions
Dinner time with family and I had just about 30 minutes to make this impromptu cravings of one of the popular foods from the Volta Region of Ghana.
This okro soup was as lazy as boiling all my soup ingredients together, blended, back to saucepan, added in my spinach and frozen shrimps.
For the #akple, I boiled water with a bit of vinegar and salt; added about a tablespoon of corn flour one at a time while stirring continually until a thick cooked dough was ready.
It really took me back to the streets of the Volta Region of Ghana.
Steps
|
1
Done
20 minutes
|
Cooking the okro soupAdd all ingredients for soup except the spinach and shrimps in a right size saucepan. Add two cups of water and bring to boil for 7-10 minutes. |
|
2
Done
|
Pour into a blender, blend under control so not to make it so smooth. |
|
3
Done
|
Return now okro sauce back to saucepan over medium heat. |
|
4
Done
|
Add spinach and shrimp; and allow to simmer for 5 -10 minutes until shrimps are cooked throughout. Most frozen shrimps are pre-cooked so it depends on the sizes. Also avoid stiring soup a lot to prevent cutting* out okro effect(the slimy effect 😉). |
|
5
Done
|
Cooking the akpleBring 1 cup of water to boil with vinegar and salt. |
|
6
Done
|
Add a tablespoon of corn flour one at a time while stirring continually. Keep adding until a thick cooked dough is formed. You might need less depending on the quality/product of corn flour. This recipe is for 1 person and takes about 20-30 minutes; a double up in ingredients is possible for more people. Check for salt, scoop into a bowl to shape up and enjoy with okro soup |
