Ingredients with Measurements:
- 500g of fresh okra, chopped
- 1kg of assorted meat (beef, goat, or chicken)
- 1 cup of palm oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons of ground crayfish
- 2 tablespoons of ground pepper
- 2 tablespoons of ground dry fish
- 2 tablespoons of ground stockfish
- 2 cups of water
- Salt to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Wash the assorted meat thoroughly and place in a large pot. Add 2 cups of water, chopped onions, minced garlic, and salt to taste. Cook on medium heat for 30 minutes or until the meat is tender.
2. Remove the meat from the pot and set aside.
3. Add the chopped okra to the pot and stir. Cook for 5 minutes.
4. Add the palm oil, ground crayfish, ground pepper, ground dry fish, and ground stockfish to the pot. Stir well.
5. Add the cooked meat back to the pot and stir. Cook for an additional 10 minutes.
6. Serve hot with your choice of swallow (e.g. fufu, eba, pounded yam).
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 5g
Substitutions for ingredients:
- Assorted meat can be substituted with chicken or fish.
- Palm oil can be substituted with vegetable oil.
- Ground crayfish, ground pepper, ground dry fish, and ground stockfish can be found in African grocery stores.
Variations:
- Add chopped vegetables such as spinach, pumpkin leaves, or bitter leaf.
- Use seafood such as shrimp or crab instead of meat.
- Add ground egusi (melon seeds) for a thicker consistency.
Tips and tricks:
- To prevent the okra from being slimy, do not overcook it.
- Use a wooden spoon to stir the soup to prevent the okra from breaking apart.
- Adjust the amount of pepper to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove or in the microwave until hot.
Presentation ideas:
Serve the soup in a large bowl with your choice of swallow on the side.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair with a cold drink such as a Nigerian soda or beer.
Suggested side dishes:
Serve with your choice of swallow such as fufu, eba, or pounded yam.
Troubleshooting advice:
- If the soup is too thick, add more water or stock.
- If the soup is too thin, add more okra or ground egusi.
Food safety advice:
- Wash your hands and all utensils thoroughly before cooking.
- Cook meat to an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
Okra soup is a popular dish in Nigeria and other West African countries. It is often served with a starchy side dish such as fufu or eba.
Flavor profiles:
Okra soup has a rich, savory flavor with a slightly slimy texture from the okra. It is often spiced with ground pepper and other seasonings.
Serving suggestions:
Serve the soup in a large bowl with your choice of swallow on the side.
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Region: Nigerian