Okra or okro soup is a fascinating dish because of its many permutations across West Africa, especially in Ghana.
Okra or okro soup is a mixture of ingredients that are rich in protein and vitamins.
It is a combination of meat and vegetables fused together in the right conditions to make a sumptuous meal.
1 medium-sized salmon
1 lb smoked turkey (Note: traditionally most people tend to use beef)
2 cloves garlic
3 medium tomatoes
1 large onion
1 tsp. grated ginger
2 chilli peppers, ground or finely chopped
3 garden eggs
1/2 cup mushrooms
1/2 cup palm oil
2 cubes of Bouillon cubes
Salt to taste
Chop half of the pound of okra, then, at that point, grind the other half. The more modest you cut the okra, the better the draw will be.
Cut the stalks off the nursery eggs and cut them down the middle.
Drench the nursery eggs and the okra for 10 minutes prior to moving them to a pot to bubble until the nursery eggs turn clear. Eliminate from fire.
In a different pot, pour 1/2 cup of palm oil. At the point when the oil is hot, add the onion, ginger, bouillon solid shapes, ground bean stew pepper and garlic. (Discretionary: add some ground ginger). As the combination relax, add tomato and mushrooms, and keep on allowing it to stew over the fire.
Permit the pot with the palm oil blend to keep cooking for 2 to 3 minutes prior to adding the smoked turkey and fish. When the turkey and fish are adequately cooked, add the okra blend.
Add the okra into the blend by diverting it from the lower part of the pot to the top. Permit the blend to cook for an additional 10 minutes. The okra is added rearward to try not to over-cook it.
Serve when prepared close by banku
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