Okra Soup

Name: Okra Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Cuisine: African
Ingredients: 120 g beef shin or goat meat; 40 g smoked mackerel or smoked catfish; 0.5 small onion; 1 stock cube; 0.5 tsp salt; 150 g okra; 1 tbsp red palm oil; 1 tbsp ground crayfish; 1 scotch bonnet pepper; 1 tsp iru (fermented locust beans); 30 g ugu (fluted pumpkin) leaves or spinach; 300 ml water

A West African soup of finely chopped okra simmered in a peppery stock with beef, smoked fish, crayfish and palm oil, finished with green leaves. Thick, glossy and drawn — eaten with a starchy swallow such as eba, pounded yam or fufu.

Snacks Lunch & dinner 25g+ protein 8g+ fibre

50 min15 prep · 35 cookEasy498 kcalper serving

Method

Wash 120 g of beef and put it in a small pot with 0.5 small of chopped onion, 1 stock cube and 0.5 tsp of salt. Add 300 ml of water, cover and bring to the boil, then simmer over medium heat for 20-25 minutes until the meat is tender and you are left with a well-flavoured stock of about 200 ml.
While the meat cooks, top and tail 150 g of okra and chop it as finely as you can on a board — the finer the chop, the more it draws. Keep a small handful chopped slightly coarser if you like some bite.
Add 40 g of flaked smoked fish to the pot and simmer 3 minutes so it releases its smokiness into the stock. Do not stir hard or the fish will break up completely.