Okro soup
This delicious Okro Soup is made with fresh okra, smoked turkey wings, shrimp, dry fish, crayfish, locust beans, and spinach. It is hearty, flavorful, and perfect to serve with fufu, pounded yam, or any swallow of your choice.
Servings 6 people
Calories 365.4kcal
Ingredients
- 1.5 lb fresh okra half minced and half sliced
- 1 red bell pepper
- smoked Turkey wings
- 1 small onion minced
- 1 habanero pepper
- 3 tablespoon crayfish
- ½ lb spinach
- 1 lb shrimps
- 1 dry Fish large
- 4 tablespoon locust bean
- ½ to ¾ cup palm oil
- 1 teaspoon seasoning powder
- 4 to 5 cups water
Instructions
- Boil the smoked Turkey wings with salt, seasoning powder, and minced onions. Cook till tender.
- While the meat is boiling, mince half of the onions in a food processor or a chopper and slice the other half. Set aside
- Mince the red bell pepper and habanero pepper in the chopper and set aside.
- When the meat becomes tender, add the minced pepper, crayfish, and locust bean, then cook for about 10 minutes.
- Shred and add the washed dry fish and leave to soften for about five minutes.
- Add the palm oil, shrimp, and the minced and sliced okro. Leave to cook for about 3 to 5 minutes.
- Stir in the spinach and mix until wilted.
- Remove from heat immediately and serve.
Notes
- I like to mince half of the okro in a food chopper. This helps the okra develop that viscous consistency. If you want the okro soup to be more viscous, simply chop more than half of the okro.
- The protein used is first boiled. The idea behind this is to create a base and stock for the soup.
- It’s advisable to boil the meat until it’s tender and season it moderately.
- Do not overcook any vegetable to retain the nutrients.
Nutrition
Calories: 365.4kcal | Carbohydrates: 12.3g | Protein: 29.5g | Fat: 22.8g | Saturated Fat: 10.1g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 8g | Cholesterol: 97.2mg | Sodium: 205.4mg | Potassium: 1170.3mg | Fiber: 5.1g | Sugar: 3.3g | Vitamin A: 5072.2IU | Vitamin C: 66.4mg | Calcium: 164.4mg | Iron: 2.4mg