For more details, check http://www.igboguide.org 2 cups of leafy spinach, bitterleaf or other greens, 2-3 chilli peppers, 1 cup of palm oil, ½ cup of sliced onions, 1 cup of egusi seeds (or melon seeds), salt to taste.
Cut the meat into bite-sized chunks and add 1 cup of water, ½ teaspoon of salt and half cup of onions to it and cook it for about 10 minutes. Meanwhile, fry the finely chopped onions, tomato paste and peppers for 5 minutes in palm oil. Grid or crush the egusi seeds and mix it with enough water to make a paste and add to above together with the shrimp or crayfish. When the meat gets brownish, add it to the above sauce to cook until tender. Add the bunches of bitterleaf (finely chopped) 10 minutes before the end of cooking time. Okro Soup: 5 pods of okro, Meat or fish, 1 medium onion 3 peppers ½ cup crayfish 1 dessert spoon of palm oil 1 stock cube and salt
Trim, wash and cut meat or fish into small pieces and boil until cooked. Pound together the onion, peppers and crayfish, add it to the meat and let it simmer for 3 minutes. Add the okro, stock, salt, palm oil to the soup and cook for a further 3 minutes. Note that for vegetable soup, you can use greenleaf instead of okro. Both soups are to be most typically served with pounded yam or garri.
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For more information, visit the website http://www.igboguide.org