Okra Soup

Prepare the Meat

Season the meat pieces with salt and black pepper.

In a large pot, heat the vegetable oil over medium-high heat.

Add the meat pieces and brown on all sides. Remove the meat and set aside.

Sauté the Aromatics

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add Tomatoes and Spices

Stir in the chopped tomatoes and cook until they begin to soften, about 5 minutes.

Add the tomato paste, ground cayenne pepper (if using), ground black pepper, and ground crayfish (if using). Cook for another 2 minutes, stirring frequently.

Simmer the Soup

Return the browned meat to the pot.

Pour in the water or chicken broth and add the Maggi or bouillon cube (if using).

Bring the mixture to a simmer, then reduce the heat to low.

Cover and let the soup simmer for about 30-40 minutes, or until the meat is tender and cooked through. Stir occasionally.

Add the Okra and Smoked Fish

Add the chopped okra and smoked fish or shrimp to the pot. Stir well to combine.

Continue to simmer the soup for another 15-20 minutes, or until the okra is tender and the soup has thickened.

Add Greens (Optional)

If using, stir in the chopped spinach or other leafy greens and cook for an additional 5-10 minutes, or until the greens are wilted and tender.

Adjust Seasoning

Taste the soup and adjust the seasoning with more salt or pepper if needed.

Serve

Serve the okra soup hot, garnished with fresh chopped cilantro or parsley. Accompany with rice, fufu, or bread.