Ingredients with Measurements:
- 1 tablespoon of coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 4 cups of vegetable broth
- 1 can of coconut milk
- 1 pound of fresh okra, sliced
- 1 red bell pepper, chopped
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until softened.
3. Add the minced garlic, grated ginger, ground coriander, ground cumin, turmeric, and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
4. Pour in the vegetable broth and coconut milk. Stir to combine.
5. Add the sliced okra and chopped red bell pepper. Season with salt and black pepper.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the okra is tender.
7. Use an immersion blender to blend the soup until smooth (optional).
8. Stir in the lime juice.
9. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 16g
Protein: 4g
Fiber: 5g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Red bell pepper can be substituted with any other color of bell pepper.
- Lime juice can be substituted with lemon juice.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add diced tomatoes for a more tomato-based soup.
- Add a dollop of Greek yogurt or sour cream for a creamier soup.
Tips and Tricks:
- Be careful not to overcook the okra, as it can become slimy.
- Use fresh okra for the best flavor and texture.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage Instructions:
Store any leftover 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 individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve the soup with a side of crusty bread or crackers.
- Pair the soup with a fresh salad or roasted vegetables.
Suggested Side Dishes:
Crusty bread, crackers, fresh salad, roasted vegetables.
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to wash the okra thoroughly before slicing and cooking.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food History:
Coconut okra soup is a popular dish in West African cuisine, particularly in countries like Nigeria and Ghana. Okra is a staple vegetable in many African countries, and coconut milk is commonly used in many dishes throughout the region.
Flavor Profiles:
This soup is creamy, spicy, and slightly sweet, with a hint of tanginess from the lime juice.
Serving Suggestions:
Serve this soup as a main dish for lunch or dinner, or as a starter for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: West African
Taste: Creamy, Coconutty, Savory, Mildly Spiced, Earthy