The Fast Method to Producing Perfect Fresh Okro with smoked fish

Fresh Okro with smoked fish is the first thing that comes to many people’s mind when it comes to a perfect meal. Today, we are going to provide you instructions on preparing a tasty Fresh Okro with smoked fish.

Fresh Okro with smoked fish

We hope you got benefit from reading it, now let’s go back to fresh okro with smoked fish recipe. You can have fresh okro with smoked fish using 8 ingredients and 3 steps. Here is how you achieve it.

First of all, here are the ingridients that you should ready to serve Fresh Okro with smoked fish:

  1. Provide of Fresh Okro.
  2. You need of Smoked fish.
  3. You need of Salt.
  4. Get of Fresh vegetable.
  5. Take of Palmoil.
  6. Take of Fresh pepper.
  7. You need of Crayfish.
  8. Provide of Uziza seeds.

After preparing the ingridients, now we are set to make our delightful Fresh Okro with smoked fish:

  1. Cut okro in a different bowl cut vegetable and keep..
  2. Boil water and palmoil for 10minutes, put in pepper,crayfish,salt and uziza seeds(grinded).cook well for at least 10-15minutes..
  3. Then pour in the smoked fish(well cleaned) cook small and put in the okro cook for 3minutes and pit in the vegetable ugu stir and soup is ready..

Can go spicy if you like. Spices: I used Bouillon, black pepper , ground crayfish, cayenne pepper and salt. Serve soup with eba or banku. Author: Portia Arthur Source: Add the pureed tomato mixture and pureed eggplant. Add the fish, turning the fillets to coat them with the spices and vegetables, then add the okra and salt and stir.

Recipe : Fresh Okro with smoked fish

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After seeing this guide, now you are set to be able to make your first incredible Fresh Okro with smoked fish and be a chunck of the few people that can prepare the special Fresh Okro with smoked fish. If you hope that your friends are also able to make a perfect Fresh Okro with smoked fish or even to serve the unforgettable Fresh Okro with smoked fish for you, dont hestitate to share this web to them.

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