Okra Soup

Ingredients - Serves 6

• Ugwu leaves (optional) - 1 cup, chopped
• Salt - To taste
• Seasoning cubes - 2, crushed
• Ground crayfish - 2 tablespoons
• Dried fish or smoked fish - 1 cup, deboned and flaked
• Stock or water - 4 cups
• Scotch bonnet pepper - 1, chopped (adjust to taste)
• Bell pepper - 1 medium, chopped
• Onion - 1 medium, chopped
• Palm oil - 2 tablespoons
• Assorted meats (beef, chicken, or goat) - 500 grams, cut into bite-sized pieces
• Okra - 500 grams, chopped

Let's Get Started

1. In a large pot, heat the palm oil over medium heat.
2. Add the chopped onions and sauté until translucent.
3. Add the assorted meats and cook until browned.
4. Add the chopped bell pepper and scotch bonnet pepper. Stir well.
5. Pour in the stock or water and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes, or until the meats are tender.
7. Add the chopped okra, dried fish, ground crayfish, seasoning cubes, and salt. Stir well.
8. Simmer for another 10 minutes, or until the okra is cooked and tender.
9. If using ugwu leaves, add them to the pot and cook for an additional 2 minutes.
10. Taste and adjust the seasoning if needed.
11. Serve hot with your choice of swallow (e.g., fufu, pounded yam, or eba) or rice.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 12g
• Carbs: 25g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g