Okra has been a staple in African cuisine for centuries especially in countries like Nigeria, Ghana, Cameroon, Ethiopia and is also widely used in cuisines in Asia, the West Indies and North America.
Okra soup is a deliciously satisfying and nutritious stew that is very popular and loved by the majority of the people, in West Africa. Okra soup is an acquired taste with it's viscous texture but one to definitely fall in love with it.
There are many variations of cooking okra soup, here is one simple method you can try.
Wash the meat or fish (for fish, you need to scale and remove gills) and cut to desired size.
Wash and chop the okra into tiny pieces (the tinier you cut the okra, the more viscous the soup will be).
Soak some locust beans in hot water for about 5mins. Wash and drain the locust beans.
1. Pour some water in a pot and boil the meat or fish (After boiling the meat, you will need the meat stock to enhance the flavor of the soup so don't throw it away).
2. Add some salt, stock cubes, blended/chopped ginger, garlic, onions as desired.
4. Pour some water in another pot and add the chopped okro.
5. Let it cook for around 5-10mins.
6. Add the okro to the meat or fish soup.
7. Add some teaspoons of palm oil and allow to simmer for 3 minutes.
Serve and enjoy with Lafu, Pounded Yam, Banku, Gari, Fufu or Semolina.