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Draw Soup

The classic Nigerian okra soup, finely chopped okra simmered in a red palm-oil broth with beef, dried fish, crayfish and locust beans, cooked just long enough to keep its famous slippery "draw". Eaten with a swallow such as pounded yam, eba or fufu.

SnacksMainsUnder 400 kcal
55 min15 prep · 40 cookEasy399 kcalper serving
Draw Soup

Instructions

  1. Rinse 20 g of dried fish under running water, then cover with hot water in a bowl and leave to soak for 10 minutes. Drain, pick out the bones and hard skin, and flake into large pieces.
  2. Top and tail 120 g of okra, then chop very finely on a board, 2-3 mm dice, or grate it on the coarse side of a box grater. The finer you cut it, the more it draws. Set aside.
  3. Put 100 g of beef into a small heavy pot with 30 g of chopped onion, 1 crumbled seasoning cube, 0.5 tsp of salt and 4 tablespoons of water. Cover and cook over medium heat for 25-30 minutes, shaking the pot now and then and adding a splash of water if it dries, until the meat is tender and sitting in a dark stock. Add the flaked fish for the last 5 minutes.

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Per serving

399kcal
20gprotein
29gcarbs
25gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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