Okra Soup Recipe
To prepare a delicious okra soup, start by gathering the following ingredients: 1 pound of fresh okra, 1 onion, 2 tomatoes, 2 tablespoons of palm oil, 1 pound of meat or fish, 2 cups of chicken or vegetable broth, 1 teaspoon of salt, and 1 teaspoon of ground pepper. Begin by washing and chopping the okra into small pieces. Dice the onion and tomatoes as well. In a large pot, heat the palm oil and sauté the onions until they are translucent. Add the tomatoes and cook until they are soft. Next, add the meat or fish and cook until it is browned. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the chopped okra, salt, and pepper, and continue to simmer for another 10 minutes or until the okra is tender. Serve the okra soup hot with a side of fufu or rice.
Ingredients
- 1 kg Okra Vegetable Slice half and mince half (use blender).
- 1 Habanero Pepper Red
- 1 Red Bell pepper
- 1 Red Onion Minced
- 1kg Animal Protein
- 0.5 kg Shirimps
- 1 Dry catfish or mangala fish Use the one that is available or any dry fish
- 1 lb Vegetable You can use any vegetable of your choice.
- 3 tbsp Locust bean (Ogiri or Iru)
- 3 Cooking Spoon of Palm oil
- 2 Cubes seaoning or seasoning powder
- 3-5 Cups water
Instructions
- Boil animal protein with salt, seasoning powder, and onions until tender.
- While boiling the animal protein, halve the okra, then pulse it in a food processor with habanero, onion, and fresh ginger to your desired consistency. Set aside.
- Using a sharp knife, carefully cut the remaining half into small, uniform pieces until finely chopped. Once done, transfer it to a separate container and keep it aside for future use.
- Heat broth in medium heat until boiling. Add dried catfish and cook uncovered until tender. Remove the fish, and separate its head to eliminate bones, leaving only the flesh.
- After the meat becomes tender, add onions, minced pepper, locust bean, crayfish, and palm oil. Cook for an additional 10 minutes.
- If you are making okra soup without oil, please skip palm oil at this age.
- Begin by adding fresh, succulent shrimp to the pot, along with rich, flavorful palm oil. Next, sprinkle in some finely minced and sliced okra, allowing the ingredients to blend together in a harmonious union. As the mixture simmers on the stove, carefully monitor the cooking time, adjusting it to your liking. Whether you prefer your okra to be slightly crunchy or melt-in-your-mouth tender, this delicious dish is sure to satisfy your taste buds.
- Add chopped vegetables to the heated pot, such as spinach,pumpkin leaf, or any green vegetable. Stir the vegetables continuously untilthey become soft and wilted. This should take about 2-3 minutes, depending onthe type of vegetables used. If you are using a firm or dried vegetable, itmight take longer.
- Of the heat, empty the soup in a cool bowl and serve.
Notes
- You can serve Okra soup with any swallow. You can select from garri, fufu, semo, amala, etc. Some even prefer eating Okra stew with rice.
- Preparing the ingredients beforehand is essential to ensure the soup cooks appropriately, as the cooking process will be fast-paced.
- Be careful not to overcook the greens and okra, which can alter their colour.
- If you prefer the slimy texture of okra soup, avoid covering the pot entirely after adding the okra, as this will prevent the desired consistency.