Draw Soup

Method

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.