Ingredients with Measurements:
- 1 pound of bitter leaf, washed and chopped
- 1 pound of fresh okra, sliced
- 1 pound of beef or chicken, cut into small pieces
- 1 onion, chopped
- 2 tablespoons of palm oil
- 2 tablespoons of ground crayfish
- 2 tablespoons of ground pepper
- 2 cups of water or stock
- Salt to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the palm oil over medium heat.
2. Add the chopped onions and sauté until they are translucent.
3. Add the beef or chicken and cook until browned.
4. Add the sliced okra and stir well.
5. Add the chopped bitter leaf and stir well.
6. Add the ground crayfish and ground pepper and stir well.
7. Add the water or stock and stir well.
8. Bring the soup to a boil and then reduce the heat to low.
9. Cover the pot and simmer for 30 minutes or until the okra is tender.
10. Add salt to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Protein: 20g
Carbohydrates: 20g
Fiber: 5g
Substitutions for ingredients:
- Palm oil can be substituted with vegetable oil or olive oil.
- Beef or chicken can be substituted with fish or shrimp.
- Bitter leaf can be substituted with spinach or kale.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add chopped garlic for a stronger flavor.
- Add chopped ginger for a spicy flavor.
Tips and tricks:
- Wash the bitter leaf thoroughly to remove any bitterness.
- Use fresh okra for the best flavor.
- Add more water or stock if the soup is too thick.
- Serve the soup with rice or fufu.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a spoon.
Garnishes:
Garnish the soup with chopped cilantro or parsley.
Pairings:
Pair the soup with rice or fufu.
Suggested side dishes:
Serve the soup with a side of plantains or yams.
Troubleshooting advice:
- If the soup is too bitter, add a pinch of sugar.
- If the soup is too thick, add more water or stock.
Food safety advice:
- Wash your hands before handling food.
- Cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
Food history:
Bitter leaf and okra soup is a traditional Nigerian dish.
Flavor profiles:
The soup has a slightly bitter and earthy flavor from the bitter leaf and a slightly slimy texture from the okra.
Serving suggestions:
Serve the soup hot with a side of rice or fufu.
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Region: Nigerian