OKRA SOUP:

This Okra Soup recipe is the most concentrated Okra Soup ever. It is meant for only licking! Yes, we say you lick the soup when we “eat” just the soup. That means no need for a fufu meal. The soup is that conc, with lots of vitamins. This is best for those who want to reduce or maintain their weight.

Nigerian Okra Soup Ingredients

• 500g okra
• 1.2kg beef
• 2 medium smoked mackerels (titus fish)
• 1 sweet pepper
• 1 habanero pepper
• ¼ cup palm oil
• Leafy vegetable (ugu or spinach)
• 1 big bulb of red onion
• 2 seasoning cubes

Sweet peppers are also known as paprika. Use tatashe if in Nigeria. I use cow ribs for this special Okra Soup. It makes the soup so tasty.

Tools and utensils you’ll need:

1. Knife

• Chopping board

• Copper Chef Pot

PROCESS:

For best results with this Okra Soup, I smoke the mackerel in my oven with the copper chef pot. You can buy from the market if you wish. Debone the fish and break them up into big chunks.

1. Rinse and prep the okra by hand-cutting it.
2. Chop the peppers.
3. For this recipe you can slice your spinach or not if you wish. If you are using ugu, cut them into big chunks.
4. Chop the onions.
5. Boil the beef with crushed seasoning cubes and half of the chopped onions. Set the stock aside when you are done. (The stock should be little by the time the beef is well done.)
6. Stir-fry the diced okra and remaining onions in the oil for a bit but DO NOT over-fry.
7. Start adding the meat stock bit by bit. Add, stir till you notice the elasticity of the okra coming through.     Repeat till all the stock is used up.
8. Add the rest of the ingredients into the pot with the leafy vegetable on top.
9. Cover and steam till the leafy vegetables at the top wilts from the heat. Stir till everything is well combined then add salt to your taste and mix well.

The Okra Soup should be VERY thick when done. Better seen in real life than imagined