Easiest Way to Prepare Award-winning Sea food with Okro soup and pounded yam

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The ingredients needed to make Sea food with Okro soup and pounded yam:

1. Get 20 fingers of Okro
2. Get 100 g skinned stock fish
3. Take 100 g big prawn
4. Make ready 4 red pepper
5. Take 100 g crayfish
6. Prepare to taste salt
7. Get 20 ml palm oil
8. Prepare 3 knorr seasoning cube
9. Make ready 100 g periwinkle
10. Make ready 1 small onions
11. Take 1/2 teaspoon uziza seed powder
12. Prepare 5 pieces cow tail
13. Make ready 1 medium sized yam

Wash the beef and fish, season with a half teaspoon of salt, two seasoning cubes and half cup of sliced onions. allow them to boil together for. In multiple world regions, other unrelated root crops are also referred to as Yam. For example, in the united states, the orange-fleshed sweet potatoes are often referred to as Yams, and in Japan, konjac corms are often referred to. Some people find Okro soup, Ogbono soup or jute leaves soup viscous or slimy and I totally relate.

Steps to make Sea food with Okro soup and pounded yam:

1. Wash, season and boil the cow tail plus stock fish for 35mins
2. Add palm oil, crayfish, pepper, salt, seasoning cubes and cook for 10mins
3. Add uziza powder, prawn, periwinkle, chopped onions and cook for 15mins
4. Add chopped Okro and stir well, turn off heat. Cover the pot tight so the Okro can soften. Soup is ready
5. Cut, cook and pound yam for approximately 15mins

For example, in the united states, the orange-fleshed sweet potatoes are often referred to as Yams, and in Japan, konjac corms are often referred to. Some people find Okro soup, Ogbono soup or jute leaves soup viscous or slimy and I totally relate. It's a matter of preference and how we all were socialized. This variation in its mode of preparation has a lot to do with ethnicity and locality. For example, those who live close to the sea will tend to have more.

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