Soups
Sopa de Quiabo (Okra Soup)
The Quirky Foodster Team
Ingredients
- 400 g (14 oz) okra, sliced
- 1 (1) onion, chopped
- 2 (2) tomatoes, chopped
- 800 ml (3 1/4 cups) stock (fish, chicken or vegetable)
- 2 tbsp (2 tbsp) palm oil
- 1 (1) garlic clove, minced
- Salt and pepper to taste
Method
- Heat the palm oil in a pot and sauté the onion and garlic until soft.
- Add the tomatoes and cook until they break down.
- Pour in the stock and bring to a simmer.
- Add the sliced okra and cook for 15-20 minutes until tender and the soup has thickened.
- Season with salt and pepper before serving.
Introduction: Quiabo, or okra, is grown in small family plots throughout Guinea-Bissau, prized for its mucilaginous texture that naturally thickens soups.
Cultural Background: Quiabo, or okra, is grown in small family plots throughout Guinea-Bissau, prized for its mucilaginous texture that naturally thickens soups. This simple soup showcases the vegetable in a light, everyday broth.
Tips: Slicing the okra just before cooking, rather than in advance, keeps the sliminess manageable while still thickening the soup.
Variations: Add flaked smoked fish or shredded chicken for a heartier version. Use vegetable stock in place of fish or chicken stock for a fully vegan version; nutrition updates automatically via toggle.
Storage: Refrigerate for up to 2 days.
Reheating: Reheat gently on the stovetop, stirring to redistribute the thickened texture.
Nutrition: Approx. 150 kcal, 4g protein, 7g fat, 18g carbohydrate per serving.
FAQs:
Q: How do I reduce the sliminess of okra?
A: A splash of lime juice or vinegar added near the end helps cut the texture.
Q: Can I use frozen okra?
A: Yes, add it directly without thawing.
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