Ila Asepo is a delicacy said to originate from the Yoruba culture. Okra is mixed with pepper and other ingredients and used to eat Eba, Pounded Yam or Semovita, etc.
Ila Asepo is a light soup that every woman must learn to prepare. It is not only comfortable, but also cheap and fast.
The determining factor for an excellent okra soup is the level of viscosity (how much it draws), which is why Kaun (potash) is added.
On the nutritional scale: okra is rich in fiber, protein, vitamins k / c, folate, and magnesium. You can turn this soup into a “rich” soup using a large amount of protein.
- Pre-cooked meat – 2 cups
- Smoked fish – 2 pieces (washed and pulled)
- Fresh or dried shrimp – 1 cup
- 3 cups of beef stock or water *
- ½ teaspoons of potash (Kaun) or baking soda * optional
- 1 cube Maggi (2 cubes if you use water)
- 1 teaspoon ground pepper
- 3 tablespoons blended crayfish
- ¼ cup of palm oil **
- Salt to taste
- 1 red bell pepper (tatashe) – finely chopped
- 2 cups chopped okra
- * (use less water if you don’t add a lot of meat to the soup)
- Place the pan on medium heat with the meat stock (or water), cover, and bring to a boil.
- Add cooking potash if you use it. Reduce heat to medium. Add the prepared meat, fish, shrimp, crayfish powder, Maggi palm oil, and pepper.
- Together. Cook for 10 to 12 minutes.
- Stir, taste, and adjust to the seasoning.
- Add chopped okra and minced tatashe.
- Stir well to combine. Taste and try to adjust the seasoning. Cook for another 3 to 5 minutes.
This video would also do you a lot of good.