A rich and savory Igbo soup made with okra, fermented oil bean (ugba), palm oil, assorted meats, and bold native seasonings.
Ingredients (Serves 4–6):
- 2–3 cups fresh okra, finely chopped or grated
- 1 cup ugba (fermented oil bean slices) – rinsed and shredded
- 300g (10 oz) assorted meats (beef, tripe, cow skin, etc.)
- 1 piece stockfish or dried fish, pre-soaked
- ¼ cup ground crayfish
- 2 tbsp dry pepper (or to taste)
- 2 seasoning cubes (Maggi or Knorr)
- ½ cup palm oil
- 1 medium onion, chopped
- Salt to taste
- Optional: Uziza leaves, ogiri, or ugu (fluted pumpkin leaves)