OILLESS OKRA SOUP - GBAGBAFOFO (FITFAM FRIENDLY!)

Let me tell you an interesting story of how Bobo, my husband fell hopelessly in love with this soup. On my trip to Warri I bought a lot of my Niger Delta Spices and I had to time to visit a restaurant or two to have my favourite soups, I had Gbagbafofo and promised to make it for my family. Oya oh, we reached lagos and Bobo asks what's for dinner, I say Gbagbafofo, he's like "abeg give me Egusi", I tried to encourage him  to go for the Okra but he no gree, so I made two soups, Okra and Egusi. 

I noticed as Tito and I were eating our Okra Bobo's eyes was just entering the plate, after trying to resist he told me he wanted to taste...he was a "goner" after the first swallow of Eba. He said "Whaaaaaat??? and you made me eat Egusi???" Una see me see wahala? Is this not the same guy I begged to eat Okra? Since then this Gbagbafofo has become a weekly soup in my house. 

Gbagbafofo is a marriage of pepper soup and okra-It's delicious when it's cooked fresh and perfect for rainy days like my day today. If you are team fitfam then this soup is for you #oilless ! Get in here! You can check out this Catfish Peppersoup post for a detailed pepper soup recipe. 

INGREDIENTS

Iwo/Ehuru (10) (that's what gives the pepper soup aroma)

Urheri /Uda (2) (you take out the seed and discard)

Umilo/Ulima (2 )

1 Tbs Beletete

Ataiko/Atariko 1/2 tsb (this looks similar to irugeje)

Irugeje (21/2 tsb)

Ground crayfish

Seasoning cubes

Native Salt/ Regular Salt 

Cameroon Pepper

Ata Rodo

Okra Chopped

King Prawns (Optional)

Chicken/Fish/Beef

• In a pot I pour in my chicken broth + chicken and add water enough to cook the soup. 
• Add your ground spices- pepper, ataiko, irugeje, iwo, umilo, gbafilo, crayfish and de-seeded Urheri into the pot as well or the pre-made pepper soup spice...I love this brand and that's what I use on days I don't have energy to grind the spices myself. 
• I add some chopped fresh pepper, I also add some cameroon pepper and crayfish
• I may use Maggi (depending on how much I used in the chicken broth). Don't forget salt for taste (I love using native salt for traditional soups like this but if you have normal salt, use it. Nothing spoil. 
• Cover the pot and allow to cook for about 10 to 15 minutes.
• Now add your prawns, allow cook for 3 minutes.
• Add your chopped okra and beletete. Beletete is optional 
• Within 7 minutes your soup should be ready!
• Serve with Eba or Wheat or Starch or any swallow of your choice. 

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