FISH OKRA (DRY) SOUP

Gabo (dry onion leaves) is a local flavouring added to the food to improve aroma and taste. Okra Scientific names:Abelmoschus callei, A. esculentus. Common names: Okra, Lady’s fingers. Local names: Mana (Northern Region), nkruma (Twi), maana (Upper East), saalu, maani (Upper West)

Ingredients

•80 g dry okra

•50 g dawadawa

•60 g fresh tomato

•120 g fresh onion

•15 g fresh hot pepper

•1 bouillon tablet

•50 g powdered fish

•Dry onion leaves (gabo)

•1500 ml of water

•Salt to taste

Preparation

•Boil water

•Slice onions

•Pound dry onion leaves (gabo)

•Pound fish

•Grind tomatoes and hot pepper

•Pound dry okra

Cooking

•Put water on fire to boil

•Add pounded dawadawa

•Add fish powder and bouillon tablet and allow to boil

•Add sliced onions and ground vegetables

•Add water and allow to boil

•Add pounded dry okra in bits (sprinkling) while stirring to a void lump formation

•Add pounded dry onion leaves (gabo) - optional

•Allow to boil for a few minutes and take off fire