Inioluwa Bode-Oguntoke
Otong soup is a traditional okra soup, eaten by the Efik people in Cross River State. The soup is not restricted to Efiks, it is also eaten by the Yorubas who call it “ila alasepo”. The Igbos are also not left out, they call it Okwuru. This soup, which is regarded as a delicacy by the Efiks, is best served with Ayan Ekpang (grated steamed cocoyam), fufu or any kind of swallow and is eaten as lunch or supper.
Ingredients
Fresh Okra
Palm oil
Boiled Cow leg (bokoto)
Stock fish
Ground crayfish
Habanero pepper (atarodo)
Ground dry pepper
Ugu leaves (chopped)
Uziza leaves (chopped)
Red bell pepper
Preparation
Wash okra under running water and chop into size of your choice. Roughly chop the habanero pepper (atarodo) and the red bell pepper into a pot and add oil and cook for five minutes.
Add the boiled cow leg (bokoto), stock fish and ground crayfish and let it cook for another five minutes. Pour the okra and vegetables and stir.
Add salt and seasoning, if soup is too thick, add some water and cook for five minutes without the cover.
Serve with Ayan Ekpang, fufu, or any other swallow.
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