Okra Soup | FoodieAtlas

Ingredients

1 lb fresh okra, sliced
1 lb beef, goat meat, or chicken, cut into chunks
1 smoked fish (optional)
1 large onion, finely chopped
2 cloves garlic, minced
2 fresh tomatoes, chopped
2 tablespoons palm oil or vegetable oil
1 teaspoon ground crayfish (optional)
1-2 Scotch bonnet or habanero peppers, minced (optional, for heat)
1 bunch spinach or ugu (fluted pumpkin leaves), chopped
4 cups water or broth
Salt and pepper to taste
2 bouillon cubes (optional, for extra flavor)

Instructions

Prepare the Meat

In a large pot, add the meat chunks and enough water to cover them. Add salt and bring to a boil. Reduce heat and simmer until the meat is tender. Remove the meat and set aside, reserving the broth.

Prepare the Okra

In a separate bowl, mix the sliced okra with a little water and stir vigorously to release the mucilage (this helps thicken the soup). Set aside.

Cook the Base

In the large pot, heat the palm oil or vegetable oil over medium heat.

Add the chopped onion and minced garlic. Saut√© until the onions are soft and translucent.

Stir in the chopped tomatoes and cook for about 5 minutes until they break down.

Add the Broth and Seasonings

Pour in the reserved meat broth and bring to a boil.

Add the ground crayfish (if using), minced peppers (if using), and bouillon cubes (if using). Stir well.

Add the Okra and Meat

Add the prepared okra to the pot, stirring continuously to prevent lumps from forming.

Return the cooked meat to the pot and add the smoked fish (if using).

Reduce heat and simmer for about 10-15 minutes, until the okra is tender and the soup thickens.

Add the Greens

Stir in the chopped spinach or ugu leaves and cook for an additional 5 minutes until the greens are tender.

Season and Serve

Adjust seasoning with salt and pepper to taste.