7 Things You Can Add To Okro Soup For A Different Taste

Cut this into small bits to fill up space in your pot. A recommended tip though: Don’t boil ponmo with other things you’re planning to add. That’s because of the smell. Boil separately.

If there’s anything I’ve clocked in this business of cooking ila alasepo, it is this: the type of fish determines the type of taste you’ll get. Iced Shawa fish brings another taste, just as Titus brings a different one. Shawa is bony, and it scatters quickly in the okro soup. Titus holds longer and is not as bony.

I will always preach this gospel oh. I tried liver in okro soup once and my life hasn’t remained the same. Just boil the liver and chop it into bits. Omo.

This one is a sure banker. But given the way the country is, it’s understandable if you don’t want to add chicken to your okro soup. We are all broke, no shame in it.

Properly washed snails, that is. The flavour it brings to the okro is completely different and good. You can’t but love it.

Prawns make everything better, literally. Please note that this is the fleshy type oh. The other tiny ones that are popular in Igbo markets don’t exactly cut it for me. I don’t even feel their taste as such, so those ones are a no for me.

This changed the taste of my ila alasepo completely. I added the ugu last (as you should) and it brought a new dimension to the soup. See, ugu is a premium vegetable.

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