Nigerian Okra Soup (Ila Alasepo)
Ila alasepo is a stewed okra soup from the Yoruba of western Nigeria, and its appeal is the texture. Okra is fried briefly in red palm oil and loosened with meat stock until it turns thick and stretchy, then finished with leafy greens, stockfish, smoked dryfish and beef. Ground crayfish adds depth. Fresh okra gives the best result, and you can blend, grate or chop it to get a smooth or chunky soup.
Instructions
Soak the dry fish and the stockfish in water until softened, then pick out the bones and cut the flesh into pieces.
Cook all the meat and fish in a pot, adding the toughest meat first and the softer pieces later. Use only a little water at a time and top it up as needed, so you end up with a concentrated stock.
Heat the palm oil in a separate pot and add the diced okra. Start frying it, stirring often.
Stir in a little of the meat stock every so often. Keep stirring until the okra begins to draw, which should take no more than 5 minutes so it does not overcook. Add hot water if you want a thinner soup.
Once the okra is very stretchy, add the chopped pumpkin leaves or spinach and stir well. Add the cooked meat and fish, the ground crayfish, pepper and salt to taste, and stir again.
Cover the pot and let the soup simmer briefly, then serve.
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