Description
Silky, slippery and full of flavor, okra soup is a Nigerian favorite, thickened by the okra itself and usually eaten with pounded yam or eba.
Ingredients
For the Beef
- 1 lb (450 g) beef chuck, cut into 1-inch cubes
- 1/2 onion, in chunks
- 2 chicken bouillon cubes
- 4 cups (960 ml) water
For the Soup
- 1/2 cup (120 ml) palm oil
- 1/2 onion, finely chopped
- 2 red bell peppers, roughly chopped
- 1 to 2 scotch bonnet peppers
- 1/2 onion, roughly chopped, to blend with the peppers
- 2 tbsp ground dried crayfish
- 4 oz (115 g) smoked fish, such as smoked mackerel, flaked
- 1 lb (450 g) fresh okra, trimmed and finely chopped
- 1 cup baby spinach, roughly chopped
- Salt, to taste
Instructions
TO COOK THE BEEF
Put the beef, onion chunks, bouillon cubes and water in a pot. Bring to a boil, then simmer, covered, for 1 hour 15 minutes, until the beef is tender. Reserve the beef and all of the stock.
To Make the Soup
Blend the red bell peppers, scotch bonnets and the roughly chopped half onion into a smooth paste.
Heat the palm oil in a wide pot over medium heat. Add the chopped onion and cook for 2 minutes. Add the pepper paste and cook for 10 minutes, stirring, until it reduces and the oil separates and floats on top.
Add the beef, 2 cups of the beef stock, the crayfish and the smoked fish. Bring to a boil and simmer for 10 minutes.
Stir in the okra and cook, uncovered, for 5 to 8 minutes, until it is just tender and still bright green. Stir in the spinach and cook for 1 minute. Taste and add salt.
Notes
- Serve with pounded yam, eba or fufu.
- Keeps 3 days in the fridge. Okra soup thickens as it sits, so add a splash of water when you reheat it, and do not boil it hard.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Comforting Soups
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Fat: 30 g
- Carbohydrates: 8 g
- Protein: 20 g