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OKRO AND BITTERLEAF SOUP

Okro and Bitterleaf Soup

500g/llb assorted parts of meat (washed)
I medium smoked fish (washed)
225g / 8oz stockfish (pre- soaked)
22 5g / 8oz bushmeat (washed)
500g/ llb fresh okro
225g / 8oz bitter leaf (washed)
150ml / 5/7 oz palm-oil
3pt stock or water
I OOg / 4oz ground crayfish
25g / loz iru (locust bean)
I OOg / 4oz ground pepper

Place the washed meats in a large pot, add a drop of water or stock, season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish and stock fish, cook for another 10 minutes. Add the rest of the stock. Prepare the okro by washing thoroughly in cold water. Divide into two, finely chop one half and cut the rest into small rounds. Add the prepared okro together with the washed bitterleaf to the boiling soup and stir. Add the palm-oil and iru, allow to bubble and simmer for 5 minutes, sprinkle in ground crayfish and stir. Simmer for another 10minutes. Check seasoning and serve hot with pounded yam.

VARIATIONS
Fresh Pumpkin leaves (Ugwu), waterleaf or uzoza leaves can be substituted for bitterleaf in this recipe. It can also be cooked plain without using any of the vegetables. This is better known as lla Alasepo.

Courtesy of Laura Edet