Nigerian Okra Soup II
Okra soup is a Nigerian dinner staple, and this version builds its flavor from the pantry of West African cooking. Stockfish and ground crayfish give the broth a deep savory, smoky-sea backbone, while ogili, a fermented seed seasoning, adds a funky edge. Palm oil gives color and richness. The okra goes in last and cooks only 3 minutes, which keeps it tender and gives the soup its characteristic slippery body.
Instructions
Put the meat, chopped onion and stock cube in a pot over medium heat. Cook them together for 3 minutes, stirring now and then.
Pour in enough water to cover everything in the pot and bring it to a boil.
Add the stockfish and lower the heat to a simmer. Keep it going until the meat is soft, then stir in the palm oil.
Grind the pepper, crayfish and ogili together into a rough paste. Stir the paste into the pot until it dissolves into the broth.
Add the sliced okra, cover the pot and cook for 3 minutes, so the okra softens but still holds some texture.
Taste the soup and adjust the salt and seasoning as needed. Serve it hot.
Make it personal.
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