There are the usual draw soups that I grew up with, Okro cooked into a sauce with vegetables, like the one I made with Ogbono, here. And then there's the okro I discovered when I was a bit older, and more common with southwest or Yoruba cooking. You prepare your tomato stew as usual [see recipe], and then you cut or blend your okro, and then mix both into a soup.
I am lucky to get very good okro at our local grocery store where it's cut and frozen fresh. So for a change of menu, I use it with tomato stew every once in a while.
Ingredients
Cut or blended fresh Okra
Broth if you have some
1/2 of a small sized onion
1 Fresh pepper
1 Knorr chicken cube
Salt to taste.
