Soups
Guinean Okra Soup
The Quirky Foodster Team
Ingredients
- 400 g (14 oz) fresh okra, sliced
- 150 g (5 oz) smoked fish, flaked
- 250 g (9 oz) beef, cubed
- 45 ml (3 tbsp) palm oil
- 80 g (1 small) onion, chopped
- 150 g (1.5 medium) tomatoes, chopped
- 1 whole (1 whole) scotch bonnet pepper
- 700 ml (3 cups) water or stock
- 5g (1 tsp) salt
Method
- Brown the beef in palm oil in a large pot over medium-high heat.
- Add onion and tomatoes and cook for 5 minutes until softened.
- Pour in the water or stock, add the whole scotch bonnet, cover, and simmer for 30 minutes until the beef is tender.
- Add the sliced okra and smoked fish, and simmer uncovered for 12-15 minutes, stirring gently.
- Season with salt, remove the whole pepper, and serve hot.
Introduction: Okra soup, thickened naturally by the vegetable's mucilage, is a staple across Guinea's Forest region, traditionally eaten with fufu or rice.
Cultural Background: Okra soup, thickened naturally by the vegetable's mucilage, is a staple across Guinea's Forest region, traditionally eaten with fufu or rice. It reflects the widespread West African tradition of using okra as both a vegetable and a natural thickener.
Tips: Do not over-stir once the okra is added, or the soup can become overly slick. Slice the okra just before cooking to preserve its thickening power.
Variations: Add crab or shrimp for a coastal seafood version. Include eggplant for extra texture.
Storage: Refrigerate up to 2 days; okra soups are best enjoyed fresh.
Reheating: Reheat gently over low heat, stirring minimally.
Nutrition: Calories: 340 kcal | Protein: 24 g | Carbs: 10 g | Fat: 22 g | Fibre: 5 g
FAQs:
Q: Why is my okra soup slimy?
A: Some sliminess is natural and desirable; it helps the soup cling to rice or fufu.
Q: Can I use frozen okra?
A: Yes, frozen sliced okra works well and can be added directly without thawing.
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