Whatever happened to Olu (mushrooms)? Olu is the yoruba name for mushrooms. I mean, Olu was something our grannies and great grannies were overly excited about if they saw a couple sprouting in their compound, eager to pluck them and throw in their pot of soup to make it extra special, now we treat it as weed? Or generally just ignore its existence? Lol!

Come on, what’s up with us? Mushrooms should have a special place in our heart and should feature more frequently in our food but no, we Nigerians ehn, we like meat and fish too much! Haba!

Can we just do without meat and fish for a moment and consider this recipe?

This recipe is in solidarity with mushrooms as I remember my ancestors and their love for the stuff.

Although mushrooms are neither a fruit or vegetable, they are extremely low in calories and super good for you.

I am hoping to make it a habit to feature it more often in my cooking.

This steamed okro recipe is really quick and satisfying.

It starts with you getting some okro washed and chopped. The mushrooms are then rinsed very quickly to avoid it soaking in water and then they are sauteed in a frying pan with a little vegetable oil. The mixed bell peppers (i used red, yellow and a little green bell peppers) are also chopped as well as half of a yellow scotch bonnet.

okro soup 1

The okro is then quickly steamed in a little water to which stock cubes, salt, crayfish and scotch bonnet has been added. After a few minutes, the mushrooms and mixed peppers are added, stirred in and taken off the heat.

I would sometimes just sit down and eat this as is, the okro is cooked but crisp, the peppers are sweet and the earthy flavor of the mushrooms and hotness from the yellow scotch bonnets just brings this all together and makes it satisfying but of course you can have this with your favorite swallow and with a little tomato sauce/stew on the side if preferred.

okro soup 4

In summary,
Ingredients
  • 500 grams Fresh Okro
  • 150 grams Bell Peppers (mix colors like red, yellow and green for a more appealing look)
  • ½ Yellow Scotch Bonnet or Habaneros
  • 200 grams Fresh Mushrooms (Oyster, button, shiitake or baby bella mushrooms or a mix)
  • 1 tbsp Vegetable Oil
  • 600 mls Water
  • 2 Beef Stock Cubes (weighing 4 grams each)
  • ½ tsp Salt
  • 2 tbsp Ground Crayfish
Instructions
  1. Rinse and chop okros, bell peppers and yellow scotch bonnet or habaneros. Rinse mushrooms quickly and drain.
  2. Place vegetable oil in a frying pan on medium-high heat and saute mushrooms for about 5 minutes until brown and all of the released mushroom liquid has evaporated. Take off the heat.
  3. In a medium saucepan, add water and melt stock cubes in the water. Place on medium-high heat adding salt, ground crayfish and scotch bonnet. Bring to a boil. Add okro to cooking liquid turn down heat to medium and simmer for about 4 minutes. Stir in chopped bell peppers and mushrooms. Taste and adjust seasoning. Take of the heat and serve.