This is my son’s favorite soup of all time and I wouldn’t feel right if I didn’t share the recipe with you guys. The red and green soup is a meal of simplicity and it’s made by mixing chopped okra with any type of Nigerian stew.
Growing up, my mother made this on some busy Sundays when she couldn’t be bothered with rice and stew. I didn’t like it much, but lately I’ve been making a lot of it because of my ajebutter and I have grown to love it as much as he does. After the first day I made some for dinner, my ajebutter has always wanted more. In fact, anytime he sees me preparing stew, he instantly assumes that there will be a side of Okra and his favorite swallow; and once I tell him “ummm, it’s for rice, he goes ” awww I want the green and red soup.” And no matter how spicy I make it, he would eat it and drink his milk. Anytime I serve him this meal, he eats it very quietly. His silence during a meal usually means he’s enjoying it. I mean he would eat until his belly would be popping out and he would have the soup all over his chest. (I’ve learnt to have him take off his shirt before a meal of Okra and stew). I love days like this 🙂
I don’t know for sure the origin of this soup, but I have heard so far that it’s a Yoruba thing. I wouldn’t think other wise anyway; because a lot of the Yoruba type of recipes I’ve tried are usually stew or pepper based.
I see this soup as the best of both worlds. I combines my love for stew and okra and brings them into reality. My favorite accompaniment with this meal is Pounded yam or soft rolled garri. I’ve also had it with wheat swallow too and it was very good. For my Non-Nigerian readers, you can find any of these swallows in their powdered form at any Nigerian or African shop and all you have to do is roll the powder in boiling water. You could make some with oatmeal or even use bisquick 🙂
Anyone can make this dish easily. From making the stew to the Okra is quite easy. Instead of making that Sunday rice and stew, you may want to try this recipe along with my little twist. As simple as the recipe is, it’s packed with flavor and comforting for those cool Springy days 🙂
Below is a list of some Nigerian style stews on the blog:
- A medium pot of any Nigerian stew
- 2 cups minced okra
- 3 habanero peppers (ata-rodo) or 3 tsps. dry chili flakes
- 1 tbsp. powdered crayfish(optional)
- Iru i.e Locust beans(optional)
- ½ tbsp. chopped uziza leasves(optional)
- ⅓ cup water or stock
- Divide the Okra into two equal parts. blend or use a mortar to mash up one part
- Pour all of the okra into a pot along with the water and the remaining ingredients. Once the pot comes to a slow boil, use a whisk to stir vigorously and set aside after about 3 minutes. You could add more water if needed (The short cooking period enables the okra to cook, but remain crunchy)
- Serve along side your favorite Nigerian stew and enjoy