Gbagba Fofo is an Itshekiri (Delta State) delicacy. Gbagba Fofo is basically Okro pepper soup and it is easy to prepare. It is oil free which makes it a wonderful dish for those who are conscious of their oil intake.
- Chicken of Fresh Catfish
- Fresh Okro
- Iwo (Ehuru or Calabash Nutmeg)
- Urheri (Uda or Negro Pepper)
- Beletete (optional)
- Prawn (optional)
- Fresh Pepper
- Cameroon Pepper
- Stock Cubes
- Rinse the chicken and put it in a cooking pot, preferably one that is large enough to accommodate the quantity of soup you’ll like to make. Add chopped onions, seasoning cubes, salt, and water to the pot. Cook on medium heat.
- Use the dry mill of your blender or the good old pestle and mortar to blend or pound crayfish, cameroon pepper, iwo, urheri, ataiko, and irugeje. Dice or blend the fresh pepper too.
- Rinse and dice the okro.
- After about 15 minutes, add all the blended ingredients to the pot of chicken. Add more water to the pot; the quantity should be enough to cook the soup. Cover the pot and allow the content to come to the boil, taste the soup and if need be, add seasoning cube and salt. Cover the pot and cook till the meat is tender.
- Add the prawns and allow to cook for about two minutes. Then, add the diced okro, stir, and turn off the heat.
Serve your gbagba fofo soup hot with starch, eba, eghwobobo, or any swallow of choice.
Curated from Connect Nigeria.