I thought My recipe for Otong soup would be my last with Okra, but this very recipe had to happen. It is one of those combination recipes that just beautifully happens.
A lot of people eat Okra and and the Nigerian stew together, but actually cooking them together is something I have not really seen to be popular.
Growing up, I ate plenty types of Okra soup. We had an Okra tree and each time it would bear it’s fruit, my mother would harvest and chop them up into little pieces and add them to some soup. I have to tell you, having that Okra plant was a life saver. My mother made so many soups with it’s fruit and they were always fresh. We also had a lot of fresh vegetables on hand. The only thing I can say we did not grow was Vegetable oil 🙂
Anyway, I had some Nigerian tomato stew and some okra and I was not sure about what to do with it and I do not believe in throwing food away, so I decided to defrost some meat and make some soup. Like I always say, I like accidental recipes; it just works wonders. I am never over thinking anything during such accidents and I go with the flow. With this recipe, you really have to trust me. It was gone within a day and a half and of course the table was quiet; which goes to show you that everyone enjoyed their hot plate of Okra soup.
If you eat okra and stew; then this is the recipe for you! I promise you, you will lick your lips and fingers and eat seconds 🙂 I promise this recipe is easy and time saving. If ‘Okro’ soup hungry you, and you no get the time nor the energy to run around the kitchen; then this recipe na for you. It is quick, easy and tastes simply delicious!
You may serve this soup with any side; from rice to eba and yam
Will this be my last recipe using Okra? I doubt it. I love Okra and I have no reservations about it 🙂
- 2½ cups of freshly chopped Okra
- ½ lbs chopped meats
- 1lb fresh shrimp
- 2 chopped Habanero peppers or Ata-rodo
- 1 tsp of Uziza
- 3 cooking spoons of some Nigerian tomato stew (see note after recipe)
- ⅛ cup of palm oil (any oil works)
- 2 tsp dry grounded pepper or chili flakes
- 2 tsps. dry grounded crayfish
- ½ cup meat stock
- ¼-1/2 tsp baking soda (mix with ⅛ cup of water)(optional)
- Salt to taste
- chop and pound ½ cup of the okra in a mortar and set aside
- heat up the oil in a cooking pot pour in the crayfish and let it cook on low for a few seconds. Pour in the meat and sauté for about two minutes; then add the Okra (both chopped and pounded), dry pepper and the stew and stir well. Pour in the baking soda mix and pour in the meat stock in little increments until you get the right viscosity for you. Let the soup cook uncovered for about 5-10minutes. Check for seasonings, stir in the chopped peppers and uziza and set aside
You may use baking soda to help with viscosity. Just mix ¼ tsp with a little water and stir into the soup