Okro soup is a very popular and delicious stew that is loved by the majority of the people, in West Africa, especially if cooked well.
Servings 6 people
- 1.5 lb Okra half minced and half sliced
- 1 red bell pepper
- Smoked Turkey wings
- 1 Small onion minced
- 1 habanero pepper
- 3 Tbsp crayfish
- 1/2 lb Spinach
- 1 lb shrimps
- 1 Dry Fish large
- 4 Tbsp Locust bean
- 1/2 to 3/4 Palm oil
- 1 Tsp Seasoning powder
- 4 to 5 cups water
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 and leave to cook for about 10 minutes.
Shred and add the washed dry fish and leave to soften for about five minutes.
Add the palm oil, shrimps 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.
- 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 meat till it’s tender also season moderately.
It is essential to not overcook any vegetable in this case the Okro is cooked on medium heat to retain the nutrients and not burn it off with heat.
Calories: 286kcal | Carbohydrates: 13g | Protein: 45g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 288mg | Sodium: 794mg | Potassium: 1234mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5070IU | Vitamin C: 70mg | Calcium: 274mg | Iron: 4mg