Otong Soup

Zutaten

• 20 okra pods
• 4 scotch bonnet chile peppers
• 10 pieces beef
• 1 onion, puréed
• 1 small stock cube
• 1 tablespoon palm oil
• 1 small bunch ikong ubong (ugu leaves)
• ½ teaspoon salt
• 2 cup water

Zubereitung

1. Purée the okra and chile pepper with a blender.
2. Boil the meat with the blended onion, stock cube, and other spices to taste.
3. Add the okra purée and a little palm oil. Cook the mixture until it boils.
4. Stir in the uziza and ugu leaves.
5. Remove from the heat, and let rest for 2 minutes.
6. Season with salt to taste, and serve.