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Eba and Okra Soup It's Tuesday. I am still at my aunt's. I made a friend in the neighborhood, and he came around today. We spent most of the day together. Fast forward hours later, my aunt returned from work. She made Eba and Okra soup for dinner.

Okra or okro soup is one of the go-to soup for lots of Nigerians because of its ease of preparation and versatility. But growing up Okra Soup was on my list of reviled sauce; when okra soup was on the menu at home. I would often eat bread or anything but Okra! My first taste of the soup left a negative memory, it was hard to shake off. After eating I threw up and had a bellyache. Fast forward a few years and guess what? My taste buds have changed, I think improved and now I  happily indulge in okra soup. I can still be picky about texture from time to time (though, not nearly as much as I was when I was a kid). What is okra soup? Okra (also known as Okro, gumbo, bhindi, or Lady's fingers) is a versatile vegetable found around the world. It is often used for making soups**.**

**Okra** or **Okro** soup is prepared using the edible green seed pods of the okra plant as a primary ingredient with a delicious mixture of palm oil, shrimps and/or meat, fish, and African spices, and simmered to perfection. It is greenish in colour. It is known for its slimy nature and this might be a turn off for some What Is Eba? Eba is a Nigerian staple food eaten all over the country and beyond. It is made from dried grated cassava flour, commonly known as garri. To make eba, the garri is sprinkled into boiled water to form a smooth stiff dough.

This can be eaten with Okra soup, egusi soup (my favorite), or any other soup native to Nigerians. My dinner combo was Eba and Okra soup. Guess what? I enjoyed it. Not a drop was left on my plate.

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