 Okro soup | |
| Alternative names | Okra soup |
|---|---|
| Type | Soup |
| Place of origin | Nigeria |
| Region or state | Southeastern |
| Main ingredients | Okra, ogbono seeds or ewedu leaves |
Draw soup is the name of soups from the southeastern and southwestern parts of Nigeria [1] that are made from okra, ogbono (Irvingia gabonensis), or ewedu leaves (jute). [2] The name derives from the thick viscosity characteristic of the broth as it draws out of the bowl when eaten either with a spoon or, more characteristically, by dipping a small piece of solid (fufu) [3] into it. It can be served with numerous Nigerian fufu meals, including eba (garri) and pounded yam. Ọkwụrụ/ọkro and ọgbọnọ seeds are used respectively to prepare ofe ọkwụrụ and ofe ọgbọnọ, an Igbo soup that is traditionally served with ụtara (swallows—semisolids simultaneously eaten with soups). Ewedu [4] can be used to make a Yoruba soup that is traditionally served with amala.
