Okro soup is a very popular delicacy in African countries like Nigeria and Ghana. Just like Ewedu soup and Ogbono soup, Okro soup has a viscous texture, which gives it a perfect taste. It is a thick, delicious and hearty soup, with tons of nutritional benefits. The soup is loved by the majority of the people in West Africa. But do you know how to prepare this delicacy? And when was the last time you tasted okro soup? Here is how to make okro soup.
Okro Soup Recipe
Onions have so many nutritional benefits, and it is used in cooking in many parts of West Africa. There has been a controversial issue about adding onions as a recipe in okra soup. Some people believe that onions make the soup less viscous. This can, however, be true if the onions added is excess. The best thing to do is add as little as you can, to give it that nice, thick, and vicious taste. Actually, if you are not comfortable using it, you can skip it.
Beef And Fish
Okra soup is generally made with beef and fish. However, you can add other categories like shrimps, lamb meat, or any fish of choice. The variation in the mode of preparation of the soup has a lot to do with tribe and ethnicity. For instance, people who live very close to the sea, are likely to have more seafood in their okra soup.
How To Make Okro Soup
Create A Base Stock
You can start by creating a base stock for the soup, by boiling the chicken, meat, or fish (you can add dry fish). Ensure you do this with salt, seasoning cube, and onions. Cook till it tender. The reason behind the idea of boiling the meat first is to create a base and stock for the soup.
Mince the Okro
While you leave the meat to boil, you can mince half of the okro in a food processor, or even a chopper and slice the other half. Actually, mincing half of the okro in a food chopper helps develop that viscous consistency. And if you want it to more viscous, then you can chop more than half of the okro.
Mince the Red Pepper
After mincing the okro, you can go on with mincing the red pepper (and habanero pepper) in the chopper and set it aside.
Add the Minced Pepper
You can add the minced pepper, once you notice that the meat is tender. Also, add your crayfish and locust be, then leave it to cook for about ten minutes. It is always advisable to boil it till it is tender, as well as season moderately.
Add Palm Oil
When it is tender, you can add palm oil and shrimps. You should also add the minced and sliced okro to it. Afterward, leave it to cook for about three to five minutes. This is depending on how crunchy you want it to be.
Stir, Take Away from Heat And Serve
You can stir in the spinach and gently mix until wilted. It is essential to not overlook vegetables in cases like this. The okro soup is usually cooked on medium heat to retain the nutrients, and not burn it off with heat. This is why you should take away from heat immediately, and serve.