The Nigeria Legendary soup known as Okro soup. It does have numerous health benefits and it goes with any kind of swallow food you can think of, I have even heard of  people talk about having it with rice. Well I’m not shocked because when cooked well, it is heaven indeed.

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To get started you would need these ingredients. These ingredients are key to getting it right. The recipe I’m about to share has been hand down from ages long past and a must taste for every tongue.


  • Dry fish,stock fish,chicken
  • Periwinkle.
  • Maggi(naija pot)
  • Salt
  • Crayfish
  • Okro
  • Uziza leaf or ugwu leaf

To Get Started: Add a cup of water with stock fish, add onion & pepper, cube of seasoning for taste, cover to boil. When boiled for 5 mins thereabout, add the dry fish and let it boil.

Then: Add your chicken. Don’t boil it separately but season it with salt, pepper, maggi, bayleave, little garlic and ginger. Now add to the stockfish already on fire. I advice you don’t add anymore water because you don’t want the chicken to be tasteless, stir and let it boil.

So:When you notice the chicken and stockfish have boil you can then at this point add palm oil, crayfish and periwinkle. Taste for salt and let it boil for another 5 minutes.

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Finally: add the Okro and let it cook for about a minuteof two. Watch it and make usr it cooks well. Go on to add your Uziza or Ugwu leaf. Voila……and the food is ready.

There is no need letting the leaf cook once you have added the leaf. So bring it down and let it simmer. Anyone who has this wth any swallow is up for a treat.

The expert warns to be careful with salt…
Bob appetite.

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