Soups
Soupe de Gombo (Okra Soup)
Ingredients
- - 300 g (2 cups) okra, sliced
- - 1 litre (4 cups) chicken or vegetable stock
- - 1 onion, chopped
- - 1 tomato, chopped
- - 150 g (5 oz) shredded cooked chicken (optional)
- - 1 tsp salt, or to taste
- - 1/2 tsp black pepper
- - 1 tbsp groundnut oil
Method
- Heat the groundnut oil in a saucepan and sauté the onion until soft.
- Add the tomato and cook until it breaks down, about 4 minutes.
- Pour in the stock and bring to a gentle boil.
- Add the sliced okra and simmer for 10-12 minutes until tender and the soup has thickened slightly.
- Stir in the shredded chicken if using, along with the salt and pepper, and simmer for 5 more minutes.
- Ladle into bowls and serve hot.
Introduction: A lighter, brothier cousin to thicker okra stews, this simple okra soup is often made when okra is at its most tender and abundant, valued for its soothing, mild quality and quick preparation.
Cultural Background: A lighter, brothier cousin to thicker okra stews, this simple okra soup is often made when okra is at its most tender and abundant, valued for its soothing, mild quality and quick preparation.
Tips: Slice the okra just before cooking to preserve its natural thickening quality.
Variations: Add a spoonful of tomato paste for a deeper colour and richer flavour. Omit chicken and use vegetable stock for a fully vegan soup.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 140 kcal, 10g protein, 12g carbohydrate, 6g fat, 3g fibre.
FAQs:
Q: Can this soup be made vegetarian?
A: Yes, simply omit the chicken and use vegetable stock for a light vegetarian version.
Q: Why is my okra soup slimy?
A: The natural mucilage in okra causes a light thickening, which is typical and desirable in this soup.