Ingredients with Measurements:
- 2 cups of white maize flour
- 4 cups of water
- 1 pound of okra, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 4 cups of chicken or vegetable broth
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Gradually add 2 cups of white maize flour to the boiling water, stirring constantly with a wooden spoon.
3. Reduce heat to low and continue stirring until the mixture forms a stiff dough.
4. Cover the pot and let the dough cook for 15 minutes.
5. Remove the pot from heat and use the wooden spoon to break the dough into small pieces.
6. Add 4 cups of chicken or vegetable broth to the pot and stir well.
7. Return the pot to heat and let it simmer for 10 minutes.
8. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
9. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
10. Add the chopped tomatoes to the pan and cook for 5 minutes.
11. Add the sliced okra to the pan and cook for an additional 5 minutes.
12. Add the sautéed vegetables to the pot with the obusuma and broth.
13. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
14. Let the soup simmer for an additional 10 minutes.
15. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 60g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- White maize flour can be substituted with cornmeal or polenta.
- Okra can be substituted with green beans or zucchini.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add cooked chicken or beef to the soup for a heartier meal.
- Add chopped spinach or kale for extra nutrition.
- Use different spices such as cumin or turmeric for a different flavor profile.
Tips and tricks:
- Stir the obusuma constantly to prevent lumps from forming.
- Add more water or broth if the soup is too thick.
- Adjust the seasoning to your taste.
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 low heat until heated through.
Presentation ideas:
Serve the soup in bowls with a spoonful of obusuma in the middle and the okra soup around it.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed vegetables
- Salad
- Grilled chicken or beef
Troubleshooting advice:
- If the obusuma is too lumpy, add more water and stir well.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the obusuma and soup are cooked to an internal temperature of 165°F to ensure food safety.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Obusuma is a staple food in Kenya and is made from white maize flour. Okra soup is a popular dish in West Africa and is made with okra, onions, and tomatoes.
Flavor profiles:
The obusuma is bland and starchy, while the okra soup is savory and slightly tangy.
Serving suggestions:
Serve the soup hot with a side of steamed vegetables or a salad.
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Region: West African