Otong soup is made from vegetables and Okra. It is very nutritious as it is rich in vitamins and minerals. Otong soup makes an excellent soup for eating wraps of pounded yam or any solid food.
1kg meat (beef, Pomo, bokoto, and bushmeat)
Handful Fish (stock fish, dry fish)
1-tablespoon Ground crayfish
1 Medium onion
1 bunch Ugwu /Pumpkin leaves
40 fingers Fresh Okro
1 small bunch Etinkirin/Uziza leaves
1 cooking spoon Palm oil
1-teaspoon Ground pepper
Seasoning (Jumbo Chicken Stock Powder)
Salt (to taste)
Cut and wash the meat thoroughly. Slice the onion and put in a plate.
Pre-Soak the stockfish, wash the dry fish with salt, and soak in boiling salted water for 5 minutes to kill and remove any insect and loosen any sand in the dry fish. Rinse the fish in cold water and put in a plate.
Wash and shredded the Ugwu or Pumpkin leaves.
Wash, chop, and pound the Okro with small mortar and pestle, put in a plate.
Place the washed meat in a large cooking pot. Add some sliced onions, ground pepper, some seasoning and salt to taste, add enough water (the water should be higher than the meat level). Place the cooking pot containing the washed meat on the gas cooker and cook for 25- 30 minutes.
Now, add the soaked and rinsed stockfish, (stock fish in a common component in any African food with Igbo origins) dry fish, dry prawns, and periwinkles to the pot containing meat and leave to cook for about 8 minutes. Add more stock and bring to boil. Add to the fish and meat the shredded Ugwu or pumpkin and the pounded okro.
Stir and mix gently. Leave to cook for about 10minutes. Add the crayfish, palm oil and Uziza or Etinkirin leaves, stir properly, and allow mixing up, leaving for 8minutes until well-blended that you can perceive the aroma of the soup.
Reduce the heat and leaves for 2 minutes. Turn off the heat and enjoy this African food soup with pounded yam, Ayan Ekpang, or hot fufu.