Otong Soup
Otong soup is a traditional Okra soup from the Efik people of Cross River State,South Eastern Nigeria. Various ethnic groups in Nigeria have different names for their variations.
Ingredients
- 700 g assorted meat (Beef, Cow tripe, offal)
- 8 kg fresh okro
- 1 cup palm oil
- 2 tbsp dry grinded crayfish
- 7 kg fresh prawns
- 2 raw crabs broken and prepared
- 6 kg mussels
- 1 stock fish large
- 2 smoked catfish medium-sized
- 1 handful uziza leaves (you may use spicy curry leaves) chopped
- 1 handful ugu (pumpkin leaves) or any vegetable works
- 3 habanero pepper (Ata-rodo)
- 1 tbsp dry grounded pepper
- 1 red bell pepper large
- 3 bouillon cubes
- salt to taste
Instructions
- Put the seafood and meat in a bowl of luke warm water, add salt and wash vigorously, rinse and repeat 3 times. Be sure to hand wash the mussels and remove any impurities.
- Boil and season the meat and seafood with salt and seasoning cubes.
- Wash your okra under running water in a sieve and chop them into any size you want.
- Roughly chop the habanero pepper and red bell pepper and pour along with the crayfish into the pot, add the oil and cook for about 5 minutes.
- At this point the prawns should be pink, the crabs, coral and the mussels should have opened up (discard any unopened mussel)
- Pour in the Okra and vegetable along with the uziza andstir. If the soup is too thick, add a little water. Check for seasonings and let the soup cook unconvered for another 5 minutes. Remove from the heat and cover. The trapped heat will cook the okra completely.
- Serve with Ayan Ekpang (grated steamed cocoyam) Fufu or any kind of swallow.
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