Okro soup is the one people eat with their hands and their full attention. Fresh okra is chopped and cooked only briefly so it keeps its bite and its famous draw, then finished with palm oil, crayfish and pepper for a light but properly savoury result.
This bowl arrives with assorted meat, the mixed cuts like shaki and ponmo that give a Nigerian pot its texture. The heat sits at a comfortable middle. Pair it with eba, fufu, semo or pounded yam and it becomes a full meal. Prices are in RWF.
Eat it fresh at our Remera restaurant, or order online for pickup or delivery in Kigali from Jollof Bistro.
