Incredibly delicious Moringa & Okra Fresh Fish soup recipe // Ndudu by Fafa

Family in my previous video I shared how one could instantly ferment their Bangko Amokbula yes by using apple cider vinegar and you can use any vinegar that you have available. Now moving on wherever there's Amokbula or Bangko there has to be some okra soup that represents so of course I'm sharing the okra soup that I paired with this incredible Bangko. For this recipe I'm using frozen baby okra you can use your fresh okra not a problem but I find it easier chopping the semi-frozen okra because whilst you're chopping it it just breaks into little small chunks and I like that so within about I'd say eight minutes I've finished chopping at least about 800 grams of my okra. The flavor profile for this okra soup I'll aptly name it as the taste of the sea yes reason is I'll be using fresh fish mussels you know the flavor is there but of course I'm going to be making my own natural stock as well now I don't use anything interfacial it's all natural natural products yes so I'll be using all those and all those onions here. For this recipe I'm using my banana shallots but you know what you can use any onion of your choosing the red the whites the pink is up to you and I'm also going to be using my bijou shallots as well so that's going to be intense so once I painstakingly take off the skin of the onions I can now move to the next stage now before that if anyone has a trick or a hack on how to peel these bijou onions quickly please leave that in the comment section below yes anyway next thing is my chilies so this usually is a bish bash bosh thing you know but as you can just tell um I've got my chilies and they were frozen yet again it makes it easier for me to just you know cut it into that beautiful size because I'm going for a textured okra soup on this occasion and now that I've got my other chili there yes that's a milder one so we've got the Thai red hot chili there you've got this mild red chili as well so different flavors that's just going to go through and you know they're all fruity they have that fruity base so they're as well to the dish now if you watched my previous video on how I made my fresh ginger juice yes I'll leave a link in the description box I'm using my ginger juice as a base for my stock so here I've added some ginger juice and then I'm just adding some water to it because of course I had to rinse the ginger juice in the bottle next thing is my bolu blend which is my smoked shrimp blend which has got some spices in there so this is the stock that I'm making next thing I've added my dried smoked herrings yes you can blend them but I like it whole because I like to chew them later absolutely and then I've got my anchovies or may I say kitha school boys or abobi yes we've got it in there so when I say this is going to taste like the sea absolutely and here comes the onions raining onions next ingredient is my in-house made dried scotch bonnet chili flakes which is aromatic fruity and of course spicy and that will be available soon at the marketplace on buyindoodoo.com so here I've added my salts to taste I've mixed everything together and I'm going to allow this to simmer on a medium heat for about 10 to 15 minutes whilst I intensify that full flavor now let's multitask so whilst my stock is simmering beautifully away I'm going to clean my green lip New Zealand mussels now I have gone into details of how I do clean the mussels in one of my recipes and I'll leave a link in the description box below so yes you can watch or familiarize yourself with it now in place of mussels you can also use clams or crabs yes I had the mussels and as I said I'm just going for the taste of the sea and I just loved the full flavor so after cleaning my mussels I'm just going to rinse it at least twice and then I can proceed and add it to my amazing stock that is ongoing now let's tackle the okra so I've added my chopped okra chilies and onions to a saucepan and then I just add a little bit of water to allow me to steam this beauty and of course I'm going to be mixing everything together until it's well combined I'm adding a pinch of salt bearing in mind there is salt in the stock so yes you have to add the amount of salt to your own personal preference I'm mixing everything together and I'm liking how green the okra looks I do not want to overcook this hence cooking it separately here I've added my bicarbonate soda to activate the mycologinous nature of the okra yes and I'm mixing it I've just got a few more minutes left and all I'm doing with that wooden spatula is just you know beating the okra so that it activates that mycologinous nature that I was talking about that sliminess now I've got secret ingredients that I'm going to be adding to this beauty and that's in the form of moringa so this is my in-house made dried moringa leaves and yes it has all the nutrients that one needs moringa in itself has seven times more vitamin c than an orange and it also has a higher potassium content I think 15 times more than a banana so you see this is not any other food this is indeed by far so at this point I'm now adding the stock that I've made to the okra now I need a certain texture so I might not need the entire stock so all I'm doing is just feeding the okra with the stock at this point my okra soup is almost done I just need to add my fresh fish which in this case I've added some fresh mackerel and also some cod you can use any fresh white fish of your choosing or whatever that you have available salmon haddock you know it's up to you absolutely so I'm going to allow this to simmer for three to four minutes and that residual heat will cook that fish perfectly I don't want to overcook that fish I need a delicate and just so so really and truly here we have our oil-free okra soup however you can always add that extra flavor if you want to go down that traditional route and with that you will need a good bottle of zumi because a good bottle of zumi has all the full flavors and that's what you use in finishing the dish I have covered how I make my spiced palm oil zumi in a previous video and I'll leave a link in the description box below so I've just drizzled my zumi over there and look at that so at this point I was like oh yes I remember mum taught me a quicker way of making my fermented bangu without fermenting my corn dough or cassava dough and I have covered that recipe and making your instant fermented bangu or amokle as I mentioned earlier and I'll leave the link in the description box look at how pillowy this is and I remember on this day when I was cooking this feast I was hungry so immediately that bangu was ready I just added some to the okra soup I sat in the corner ate to my heart's content and then continued portioning the bangu absolutely now if you do like what you have watched so far please don't forget to give it a thumbs up share with your family and friends invite them over absolutely and when you do try the recipe please do leave us a feedback yes if you did like it or not now of course with moringa it has that slight woody flavor to it or may I say grassy flavor to it so yes for some people it might be an acquired taste but I'll tell you what if it is adding all those nutrients to it why not and if you haven't heard already yes I do have my online grocery shop where I do stock unique spice blends using traditional centuries-old methods of blending you'll find traditional seasonings that yet again has been in existence for centuries and they've been particularly selected for their high nutrient content currently we do ship to the yes do check if your country is included progressively we are adding more countries to the list and yes you can always make an inquiry via our website and we readily available to help you find traditional written recipes on my blog indudubyefafa.blogspot.com i'm on facebook instagram twitter and snapchat as indudubyefafa so yes do pass by and say hi now thank you very much for my theme song and until my next recipe with you kings and queens and beautiful people take care of you be nice be beautiful and guess what I love you for you thank you very much for watching toodles