Ila Alasepo
(Okra and Spinach Soup) Recipe
Origin: Nigeria Period: Traditional
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Ingredients:
500g assorted meat, cubed
1 medium smoked fish (washed)
225g stockfish (pre-soaked)
225g bushmeat (game)
500g fresh okra
225g spinach
4 bitter leaves (or dandelion leaves, if not available)
150ml palm oil
1.8l stock or water
100g ground crayfish
25g iru (this is a condiment made by fermenting locust beans (carob) — omit if not available)
100g chillies, pounded to a paste
Ila Alasepo
(Okra and Spinach Soup) Preparation:
Method:Place the meat in a large pot add a little stock and season with salt and freshly-ground black pepper. Bring to the boil and simmer for 30 minutes. Add the smoked fish and stockfish, cook for a further 10 minutes then add the remaining stock. Prepare the okra by washing thoroughly in cold water and divide into two portions. Finely-chop one half and cut the others into rounds. Add the okra, spinach and bitterleaf to the pot and stir-in.
Now add the red palm oil and iru, stir and allow to simmer for 5 minutes before adding the crayfish. Simmer for a further 10 minutes then check the seasoning and serve with lyan (pounded yam).
Read: Recipe Articles and Reviews
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More Nigerian recipes...
More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes for Seafood... More recipes for Greens... More recipes for Fish... More recipes for Game...
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