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Okro Soup and Swallow
Price range: ₱400.00 through ₱1,300.00
Okro soup is a hearty, savory, and flavorful stew whose main ingredient is the green, edible pods of the okra flowering plant, known as okro in Cameroon and Nigeria. The defining characteristic of the soup is its slippery, gelatinous texture, which comes from the mucilage released by the okra when it is cooked.
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Health Benefits
Okra is low in calories but packed full of nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps your body clot blood. It is also rich in antioxidants which are natural compounds that help your body fight off molecules called free radicals that can damage cells
Ingredients
- The base: The soup starts with a rich stock made from cooking assorted meats or seafood. Popular choices include beef, goat meat, tripe (shaki), cow skin (ponmo), turkey, stockfish, smoked fish, prawns, and periwinkles.
- Aromatics and flavor: The stock is enhanced with foundational ingredients like palm oil, blended onions, fresh peppers (such as scotch bonnets), and traditional spices like ground crayfish and locust beans (iru). The crayfish provides an earthy, umami flavor that is essential to the authentic taste.
- The okra: The okra is prepared in various ways to control the final texture. Some cooks chop it finely for a more viscous soup, while others grate some and chop the rest to have a mix of thick and crunchy pieces. The okra is added to the seasoned stock and cooked briefly to maintain its freshness and “draw” (viscosity).
- Leafy greens: Vegetables like spinach, pumpkin leaves (ugu), or water leaves are often stirred in towards the end of cooking. This adds color, flavor, and extra nutrients.
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