Steps to Prepare Speedy Dried Okra Soup (Miyan Busasshen Kubewa)

Dried Okra Soup (Miyan Busasshen Kubewa).

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, dried okra soup (miyan busasshen kubewa). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Dried Okra Soup (Miyan Busasshen Kubewa) is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They're fine and they look fantastic. Dried Okra Soup (Miyan Busasshen Kubewa) is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook dried okra soup (miyan busasshen kubewa) using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Dried Okra Soup (Miyan Busasshen Kubewa):

1. {Make ready of Powdered Okra.
2. {Get of Scotch bonnet and onions (pounded or blended).
3. {Take of Palm oil.
4. {Prepare of Daddawa.
5. {Make ready of Seasoning and spices.
6. {Get of Crayfish.
7. {Take of Water.
8. {Take of Chicken.
9. {Make ready pieces of Chicken.
10. {Make ready of Seasoning.
11. {Prepare of Spices.
12. {Make ready of Onions (cut).
13. {Take of Water.

Instructions to make Dried Okra Soup (Miyan Busasshen Kubewa):

1. Put palm oil in a pot, add few cuts of onion and put on heat source. Allow to fry..
2. Add in scotch bonnet mix, seasoning of choice, spices (I used ginger powder and garlic powder), crayfish and daddawa. Stir and reduce heat..
3. Meanwhile, wash chicken and add to a clean pot. Add in seasonings of choice, spices, onion and water. Put on heat source..
4. When properly cooked, drain broth in a container..
5. Use two forks (or use clean hands) to separate chicken flesh from bones. Keep aside..
6. When soup ingredients are fried, add in chicken broth and some water. Stir and cover..
7. Reduce heat to medium. Allow to simmer for some minutes..
8. Add in (fluffed) chicken flesh..
9. Reduce heat to low. Add in okra powder in small batches and use a whisk to quickly mix. This in order to prevent lumps..
10. Leave on heat for one more minute..
11. Serve with Tuwo variant of choice (Tuwon Shinkafa, Tuwon Semo, Tuwon Masara, Tuwon Alkama) or Eba..

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