Okra Soup

Ingredients

• 500 g fresh okra, finely chopped
• 500 g beef, goat meat or chicken
• 200 g stockfish or dried fish
• 100 g ground crayfish
• 150 g palm oil
• 2 red peppers
• 1 Scotch bonnet pepper
• 1 medium onion
• 2 seasoning cubes
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 3 cups meat stock
• 150 g ugu or spinach, optional

How to make it

1. Cook the chosen protein with onion, salt and one seasoning cube until tender. Reserve the stock.
2. Soak and clean stockfish or dried fish, removing bones where necessary.
3. Blend peppers with a little onion. Add to the meat stock and simmer for 5 minutes.
4. Add palm oil, crayfish, fish and cooked meat. Simmer for 8 minutes.
5. Add chopped okra and stir gently. Cook for 5 to 7 minutes depending on how crunchy or soft you prefer it.
6. Add ugu or spinach in the final 2 to 3 minutes if using. Adjust salt and thickness with stock.
7. Serve immediately with eba, amala, fufu, pounded yam or semolina.