Description
A rich and hearty soup made with tender meats and fresh okra, delivering a burst of flavor and warmth in every spoonful.
Ingredients
Scale
- 1 lb okra, chopped
- 1 lb beef or goat meat, cut into bite-sized pieces
- 1 cup stockfish, soaked
- 2 tbsp ground crayfish
- 1–2 tbsp ground pepper (to taste)
- 1/2 cup palm oil
- 2 bouillon cubes
- Salt (to taste)
- Water (as needed)
Instructions
- Prepare the Meat: Start by washing and cutting the meat into bite-sized pieces. Boil in a large stockpot with enough water, seasoning with bouillon cubes and salt to taste. Allow it to simmer until the meat is tender.
- Introduce Stockfish: Once the meat is tender, add the stockfish to the pot. Continue boiling for an additional 10 minutes, letting the flavors meld into a savory base.
- Chop and Add Okra: While the meat simmers, chop the okra into small, round pieces. The smaller the pieces, the more they will contribute to the soup’s texture. Stir them into the pot, ensuring they incorporate well with the meat and broth.
- Incorporate Palm Oil: Pour in palm oil, allowing the vibrant color to infuse into the soup. Cook for another 5-10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Season to Perfection: Add ground crayfish and ground pepper to taste. Stir well and let it cook for a few more minutes until the soup reaches your desired consistency and the flavors have melded beautifully.
- Serve and Enjoy: Once ready, serve your Okra Soup hot with pounded yam, rice, or any accompanying sides of your choice.
Notes
Make the soup a day in advance for deeper flavors. Use a pressure cooker for quicker meat cooking. Avoid overcooking the okra to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg