Okra Nsala Soup Recipe

Ingredients with Measurements:
- 1 pound of fresh okra
- 1 pound of goat meat
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons of ground crayfish
- 2 teaspoons of ground pepper
- 2 teaspoons of salt
- 2 cups of water
- 1 tablespoon of palm oil
- 1 tablespoon of uziza leaves

Special equipment needed:
- Large pot
- Wooden spoon
- Blender

Step-by-step instructions:

1. Wash the goat meat and cut it into small pieces. Place it in a large pot with 2 cups of water and bring it to a boil. Reduce the heat and let it simmer for 30 minutes.

2. While the meat is cooking, wash the okra and cut off the tops and tails. Cut the okra into small pieces and blend it in a blender until it becomes a smooth paste.

3. After 30 minutes, add the chopped onion, minced garlic, ground crayfish, ground pepper, and salt to the pot with the goat meat. Stir well and let it cook for another 10 minutes.

4. Add the blended okra to the pot and stir well. Let it cook for another 10 minutes.

5. Add the palm oil and uziza leaves to the pot and stir well. Let it cook for another 5 minutes.

6. Taste the soup and adjust the seasoning if necessary.


Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 12g
Protein: 28g

Substitutions for ingredients:
- Goat meat can be substituted with beef or chicken.
- Palm oil can be substituted with vegetable oil.

Variations:
- Add chopped spinach or kale to the soup for added nutrition.
- Use shrimp instead of goat meat for a seafood version of the soup.

Tips and tricks:
- To prevent the okra from becoming slimy, add it to the pot after the meat has cooked for a while.
- If the soup is too thick, add more water to thin it out.
- For a spicier soup, add more ground pepper.

Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup on the stove over medium heat until it is heated through.

Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.

Garnishes:
Chopped parsley or cilantro

Pairings:
Serve the soup with white rice or fufu.

Suggested side dishes:
Fried plantains or roasted vegetables

Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, let it cook for a few more minutes to thicken.

Food safety advice:
Make sure the meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Okra soup is a traditional Nigerian dish that is popular in West Africa.

Flavor profiles:
The soup has a savory and slightly spicy flavor with a thick and creamy texture.

Serving suggestions:
Serve the soup hot with a side of rice or fufu.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Nigerian

Taste: Spicy, Tangy, Savory, Umami, Herbaceous