Discover the best way to cook traditional Ewe OKRO SOUP WITH GOAT MEAT & TILAPIA✔️Ndudu by Fafa

Hello again and welcome to Ndudu Bayi Fafa. Hello everyone, it's Fafa Gilda Chope Ndudu Bayi Fafa and welcome to the Creative Art and Cooking channel. Have you subscribed yet? If you haven't, can you please click that subscribe button like now and you know that bell next to the notification button ding dong yes just hit that bell gives you VIP access what that means is if you upload a video straight to your email address no wahalla straight like straight line yes do so now let's start cooking. So what I do have here is my goat meat and I'm actually adding my holy grail of spices which is my blended ginger, aniseed and onion. Now how am I going to actually introduce this dish? I think you have to watch to the end to find out exactly what I'm actually making today. Do you have a clue yet? I'm such a tease. Anyway so I'm marinating my goat meat in this beautiful blend of spices which is always my holy grail to go to absolutely and yes you can marinate it in the fridge for a minimum of an hour or better still you can marinate it overnight. Now it's best to actually marinate this in the fridge overnight and if you're actually preparing yourself to cook the next day so that actually saves you time. Naturally marinating your meat means that you're actually introducing flavors to your meat and that would actually allow the flavors to permeate into the fibers of the meat so you know when you actually bite into the meat you know becomes moist and then it's just this flavor that's just oozing oozing yes anyway I still haven't told you what I'm making oh yo let's continue we're going straight straight anyway so now that you've marinated your meat you need to actually cook it so I've just added some habanero chili to it which will give those beautiful aromatic flavor and on a very low low heat your lowest setting that is just steam your meat I'm not adding any water and it will steam in its own juice for about 45 minutes now it's time to actually move to our next step so now you have got a clue as to what I'm making today right so now you actually need to thinly slice your okra you can actually dice it finely you can actually just thinly slice it into this beautiful ringlets as you can see here now do take all necessary precautions when actually dealing with your knife and especially you know when you're chopping and just make sure you don't hurt yourself because me now I was hungry when I was actually making this dish so I wanted it to be quick quick quick so hurting myself would have just really be an inconvenience that I definitely wouldn't have actually appreciated at all so repeat the process and chop all your okra and now we move to the next step bearing in mind I was still hungry when I put my saucepan and some oil on a medium heat then I added my sliced onions and of course I'm going to be frying this for about two to three minutes yet again to allow some infusions to take place so now that my onions actually fried for about two to three minutes I'm actually going to add my steamed goat meat as you can see here and I'm just going to fry it all together for about four to five minutes now I'm building upon the infusions of flavors here so I'm actually just adding a little bit of my blended onion and the seed and ginger mix that I marinated the goat meat and steamed in and this is just to revive the flavor again so of course this is within the five minutes of frying this beautiful goat meat so you know you can see the infusions where it's going now me I don't like waste so if you've actually watched my lamb stew recipe I had a little bit left and I add a little bit of tinned tomatoes or we call tomato puree and I'm actually just frying this and mixing everything together so I'm just going to fry this for about seven minutes just to allow the infusions to take place so at this point add your habanero chili for about five minutes yes what did I just say I said just add your habanero chili and fry it for about five minutes now at this point I'm actually going to be adding my chopped okra because I'm going to build upon their full flavors so I'm going to add it to it and I'm going to fry it just for another three minutes so it's just like this beautiful tomato sauce that is actually just rich in spices infused with the goat meat and now I'm actually adding the okra and I'm just mixing it and mixing it you know you can see say that I've got enough time mean I did say I was hungry when I was actually filming this one anyway moving on now what I do is whenever I blend anything in my blender I rinse my blender and I reserve the water because it's flavored water nothing goes to waste in my kitchen so that's exactly what I'm actually adding to my soup so it's everything that I've actually blended for the soup that I've actually rinsed and I've just added it now to that I'm actually going to add some bicarbonate soda which would actually activate the mycologinous nature of the okra now you can omit the bicarbonate soda out of this recipe but what you can do is actually using your food processor is actually blend your okra and that would equally activate the mycologinous nature as well now the advantage of also adding the bicarbonate soda is it allows the okra to actually retain its greenness you know and it's all about the colors and infusions with me you know you know you know you know you know so I've just added a little bit more water because I need a thin and I think I like the consistency now at this point my soup is almost done but do you think I'm done oh no no no so now I had some in the fridge so I actually fried my tilapia so it was a little bit crispy and now I'm actually going to add my tilapia to my soup at this point all I could think of was just infusions because tilapia in okra soup is like my femme favorite the flavor alone is just incredible and then you've got the goat meat which gives you this extra different texture but you see that's the thing I like about okra soup okra soup is so versatile in terms of how you make it and I love that you know there's so many recipes when it comes to okra but I'll tell you what I just love each and every one that I make you know and yes so now of course I'm actually adding my chilies and you're like yes it's too much chili but actually I'm just leaving a hole so as and when if somebody actually wants it really spicy they can break that in but I love the colors that the chili also adds to the soup am I done yeah I'm sure you would think wouldn't you know and I'm actually going to bring this to the boil for about five minutes and whilst this is actually coming to the boil guess what it's almost done so I have to add my texture so of yes because I love it when I'm actually you know having a bit of a soup and I bite into a lovely crunchy onion which is just al dente I am describing some food here aren't I now I did say I'm getting there yes so I'm adding my salt to taste as you do and then some more chilies but I'll tell you what these the chilies actually here in the UK they're not that hot honestly because if it was a really hot one I'm sure I'll just use one and of course I've just added a little bit of my ginger and aniseed and onion mix just to finish this off and then I've actually moved on to add something else this soup is like the never-ending soup right okay I promise it is going to end because Mina I'm hungry so at this point I've actually reduced the heat under my soup because what I'm actually going to add now are my prawns and I'm just going to use the residual heat to actually cook the prawns because one thing I don't like is rubbery prawns I like my prawns to be juicy so just when my soup is almost done I add my prawns and then I actually switch the heat off and that residual heat would cook my prawns just perfectly ah yes so now my soup is finally cooked now can you guess what I actually had it with I just had it on its own because it was quite late by the time I finished making the soup but you can actually have it with your Eba, your Akhla and all recipes in my previous videos and I'll leave a link at the top for you now leave a list of ingredients including the measurements on my blog indudubieffa.blogspot.com so do check it out I'm also on Facebook Instagram and Twitter as indudubieffa so do say hi until next time take care of you be nice be beautiful be you and I love you