![]() Meat/Fish: Ila alasepo can be as cheap or as expensive as your pocket.However, if the tip does not separate cleanly with fibrous bits holding it to the okra, it is a tough one and will not be very viscous after cooking. If it snaps off and separates easily then it is good and should make a viscous soup. ![]() The way to identify good okra when buying is to bend the tip slightly. The bigger, more mature pods are usually tougher to cook and not as mucilaginous. Okra: Buy deep green, tender okra pods for this soup.Nigerian okra soup is highly nutritious as okra is combined with other vegetables and condiments like locust beans which are all good sources of vitamins and minerals. It is a good source of vitamins C and K, iron, and calcium. Okra has high fibre and is rich in vitamins and minerals. All you need to do is buy the okra, then dig into your cupboard and freezer for other ingredients to whip up a delicious pot of soup. It is a lifesaver when you don’t have a lot of ingredients at home. The skill of winding your hands so that the “slimy” soup does not get everywhere when you are eating is essential and passed down from parents to children. It coats the swallow nicely and makes it easy to go down the throat. This mucilaginous property, which is not liked in most cultures, is one of the reasons why it is revered as a soup in Nigeria. When okra is cooked, it becomes very viscous and “slimy”. Plain okra needs a stew to make a complete accompaniment, while ila alasepo (Nigerian okra soup) is a complete soup. ![]() Okra (also called okro) is either cooked plain or in a sauce with condiments and fish or meat (ila asepo/ila alasepo). Okra soup is one of the many vegetable soups that is widely eaten with swallow in Nigeria and other West African countries.
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