Otong Soup Recipe
If you’re looking to enjoy a rich, hearty, and flavorful Nigerian dish, Otong Soup is the perfect choice. This traditional soup, popular among the Efik people of southeastern Nigeria, is packed with a wonderful combination of assorted meats, okra, and rich spices. It is typically served with a delicious, soft swallow like pounded yam, fufu, or garri, making it a satisfying meal that brings people together. The unique balance of fresh okra, palm oil, and spices creates a thick, flavorful broth that’s full of texture and depth. Here’s how to prepare it!
Ingredients
- 30-40 pieces Fresh Okra
- 1 Cooking spoon Palm oil
- Assorted meats (Shaki, Ponmo, Cowfoot, Beef, Goat meat, and Offals – ideal choices)
- 2-3 pieces Stock fish
- 2 medium-sized Smoked fish
- Fresh prawns (optional)
- Smoked prawns
- 1 Cooking spoon Crayfish
- 2 cups chopped and washed Ugu leaves (you can substitute with Spinach, Water leaves, or Kale)
- Handful Uziza leaves, chopped and washed (optional)
- 1 Onion
- 2-3 Scotch Bonnet peppers (Ideally Yellow Nsukka pepper)
- Knorr Chicken cubes or Maggi Crayfish
- Salt to taste
Allergen Information
This recipe includes seafood such as prawns, stockfish, and smoked fish, which could trigger allergies in those sensitive to shellfish or fish products. Additionally, the palm oil used is rich in fat, so it may not be suitable for those on low-fat or heart-healthy diets. Always adjust seasonings and ingredients based on individual dietary needs.
Dietary Preferences
- Gluten-Free: This recipe does not contain gluten, making it suitable for individuals with gluten intolerance or celiac disease.
- Dairy-Free: Otong Soup is entirely dairy-free, making it an excellent choice for those avoiding dairy products.
- Keto-Friendly: This soup is naturally low in carbs, especially if served with a low-carb swallow like cauliflower fufu.
Preparation Instructions
1. Prepare the Okra
Start by preparing your fresh okra. If you prefer a soup with a bit of crunch and texture, chop 3/4 of the okra finely using a food processor. For a smoother, more elastic texture, chop the remaining okra by hand. If you want a chunky consistency throughout, feel free to chop the entire okra. It’s up to your preference!
2. Clean and Shred the Smoked Fish
Clean the smoked fish thoroughly, soaking it in hot water to remove any dirt or impurities. Once cleaned, shred the fish into pieces and set aside for later use.
3. Prepare the Scotch Bonnet and Onion
Blend the Scotch Bonnet peppers and set aside. You may choose to adjust the quantity depending on your heat tolerance. Next, blend the onion and set it aside as well.
4. Cook the Meats
In a large pot, begin by boiling the tougher meats, such as shaki (cow tripe), cow foot, and ponmo (cow skin). Add the blended onion, salt, and bouillon cubes. Allow the meats to sweat out their own juices for about 5 minutes before adding water. Stir occasionally and cook the meats until they are tender and soft.
5. Add the Stockfish and Smoked Fish
Once the meats have softened, add the stockfish and allow it to cook for an additional 6-8 minutes until softened. Then, add the shredded smoked catfish and fresh prawns (if using), leaving them to cook for about 2 minutes.
6. Add the Palm Oil
Next, add 1 cooking spoon of palm oil to the pot. Otong soup requires a very modest amount of palm oil, so don’t overdo it. Stir the mixture, allowing the oil to cook in for 2-3 minutes.
7. Add the Okra
Once the palm oil has been well incorporated, add the chopped okra to the soup. Stir and allow the soup to cook for about 1 minute. It is crucial not to cover the pot once the okra is added, as this may affect the texture and elasticity of the soup.
8. Add the Ugu and Uziza Leaves
Now, add the washed and chopped Ugu leaves (substitute with spinach or water leaves if unavailable). If you like a slightly peppery taste, add the chopped Uziza leaves as well. Stir to combine and cook for an additional 2 minutes.
9. Finish with Crayfish and Simmer
Add the remaining crayfish and give the soup a good stir. Once everything is well mixed, switch off the heat and allow the soup to simmer on the residual heat for about 2 minutes. This ensures that all the flavors meld together perfectly.
Serving
Your Otong Soup is now ready to be enjoyed! It is best served with your favorite swallow, such as pounded yam, fufu, garri, or even rice. The rich and hearty flavor of the soup combined with the perfect texture of the okra and the savory meats is a delightful experience for any meal.
Cooking Tips and Advice
- Okra texture: The key to achieving the perfect texture in Otong Soup is controlling how you prepare the okra. If you prefer a more elastic texture, don’t chop the okra too finely. However, for a crunchier, more textured soup, you can use larger chunks.
- Choosing meats: The choice of meats for this soup is highly versatile, and you can adjust based on availability or personal preference. If you’re unable to find some of the more traditional options like shaki or ponmo, you can substitute them with other cuts of beef, goat meat, or even chicken.
- Adjusting spiciness: Scotch Bonnet peppers can be extremely hot, so adjust the quantity according to your spice tolerance. Yellow Nsukka peppers are the traditional choice, but if unavailable, any mild Scotch Bonnet can work.
- Palm oil quantity: Otong Soup is typically lighter on palm oil compared to other soups like Ila Alasepo. Using a smaller quantity of palm oil helps keep the soup rich and flavorful without overpowering the dish.
Conclusion
Otong Soup is a wonderfully rich and flavorful dish that brings together an array of delicious meats, seafood, and fresh vegetables. The savory, spicy broth, combined with the slightly crunchy okra and the goodness of the assorted meats, makes it a perfect choice for any occasion. Whether you’re enjoying it on a special day or as part of a family meal, Otong Soup will surely be a hit!
Enjoy this dish with your favorite swallow and savor the authentic taste of Nigerian cuisine in every bite.
