Okra Soup
50 min · 498 kcal · African
Ukwa
The Igbo porridge of dried African breadfruit seeds, simmered slowly with a whisper of potash until the seeds swell and turn creamy, then enriched with stockfish, dried fish, crayfish and red palm oil and finished with peppery uziza leaves.
Instructions
- Cover 30 g of stockfish and 25 g of dried fish with boiling water and leave to soak for 15 minutes. Drain, rinse well to remove sand, then flake the flesh and discard bones and hard skin.
- Meanwhile tip 100 g of dried ukwa into a bowl of cold water, rub the seeds between your palms and pick out any grit, chaff or discoloured seeds. Drain.
- Put the drained ukwa into a heavy pot with 600 ml of water and 0.25 tsp of crushed potash. Bring to a rolling boil over high heat, then lower to a steady simmer, cover and cook for 45 minutes, checking every 15 minutes and adding a splash of hot water so the seeds stay just covered. Never add cold water, it stops the seeds softening.
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441kcal
19gprotein
49gcarbs
21gfat
9gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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