- The longer you cook your okro soup, the less it will draw/slime.
- The longer you cook your okro soup, the more it becomes darker, turns brown and loses its crunchiness.
- The more tomatoes you use to cook your okro soup, the less it will draw/slime.
- If you want your okro soup to draw/slime more, you can add baking soda or potash/akanwu when cooking it.
- Ogbono is the best friend to okro and it can be used to enhance the drawness/sliminess of your okro soup.
- The size of your okro will determine how the okro soup will draw/slime. The smaller you slice your okro, the more it will draw/slime.
- Frying your okro will make it not to draw much, but it will make the soup to be more delicious.
- Don’t cover your okro soup when cooking it, because it will make the soup watery and not draw well. Also after cooking your okro soup, allow it to cool down before covering it.
- Uziza and fluted pumpkin leaf (ugwu leaf) are the best leaves to use in cooking your okro soup.
- If you want your okro to be crunchy, after adding it in the soup, do not cook it for more than 3 minutes.
- If you want your okro soup to draw perfectly, you can blend or pound the okro, before using it to cook the soup.
- Okro goes best with seafoods, local spices and uziza leaf.
- If you want your okro soup to draw perfectly, when buying the okro, always look for smooth and tender green pods without brown spots or dried ends.
- Always cook your okro soup on medium to low heat, in order not to kill the freshness of the okro.
- Using lots of onions to cook your okro soup can make it less viscous/slimy.
- Okro soup that is fried, is always less thicker and less slimy than the one that is cooked.
- If you are frying your okro, make sure you chop it into big chunks.
- If you want to take your okro soup to a higher level, try and cook it with fermented locust beans (Iru, Ogiri giri or Dawadawa).
30 BEST SECRETS OF COOKING A PERFECT OKRO SOUP
