Draw soup facts for kids
Okro soup
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| Alternative names | Okra soup |
|---|---|
| Type | Soup |
| Place of origin | Nigeria |
| Main ingredients | Okra, ogbono seeds or ewedu leaves |
Draw soup is a special kind of soup from Nigeria, a country in West Africa. It gets its name because it's a bit thick and "draws" or stretches when you scoop it up. Imagine melted cheese, but in a soup! This happens because of the main ingredients used to make it.
This yummy soup is popular in different parts of Nigeria, especially in the southeastern and southwestern areas. People often eat it by dipping a small piece of solid food, like fufu, into it. It's a bit like using bread to soak up stew, but with a special dough.
What Makes Draw Soup Special?
The main ingredients that give draw soup its unique "drawing" quality are okra, ogbono seeds, or ewedu leaves.
- Okra: This green vegetable is often used in stews and soups around the world. When cooked, it releases a natural thickener that makes the soup sticky and stretchy.
- Ogbono: These are seeds from a type of wild mango tree. They are ground into a powder and added to the soup. Like okra, ogbono helps make the soup thick and gives it that "draw" effect.
- Ewedu: Also known as jute leaves, these green leaves are popular in Yoruba cuisine. When cooked, they become slimy, which is perfect for making a draw soup. Ewedu soup is often served with a meal called amala.
People enjoy draw soup with many different Nigerian "fufu" meals. These include eba (which is made from garri), amala, and others. These solid foods are perfect for scooping up the delicious soup.
How is Draw Soup Made?
Making draw soup involves combining several tasty ingredients to create its unique flavor and texture. Here are some common ingredients you might find in a draw soup:
- Okra: Often chopped into small pieces.
- Ogbono: If used, it's usually ground into a powder.
- Ugu vegetable: Also known as fluted pumpkin leaves, these add flavor and nutrients.
- Pepper: For a bit of spice!
- Crayfish: Dried and ground, it adds a rich seafood flavor.
- Ogiri okpei: A traditional fermented seasoning that gives a special taste.
- Meat: Such as beef, goat meat, or chicken.
- Fish: Fresh or dried fish can be added.
- Red oil or Palm oil: This oil gives the soup its color and a distinct flavor.
- Salt: To taste, of course!
The ingredients are cooked together until the soup reaches its desired thickness and the flavors blend perfectly. The result is a delicious and stretchy soup that is a favorite in many Nigerian homes.
