Okra Green Vegetable Soup
Okra green vegetable soup is a quick Nigerian stew built from okra and pumpkin leaves. Grated okra gives it the slippery body that makes it ideal for scooping with a swallow, while palm oil adds a deep red color and a distinct savory flavor. The tomato and pepper base cooks in minutes, so the whole pot comes together fast. Serve it with amala, eba, semo or fufu.
Instructions
Put the tomatoes and peppers in a blender and pulse until you have a coarse purée with some texture left in it.
Warm a thin layer of palm oil in a pan. Add the tomato and pepper purée, the chopped onions and the stock cube, then simmer for a few minutes until the mixture has thickened slightly.
Stir in the grated okra and the chopped pumpkin leaves. Simmer for a few more minutes, until the leaves have wilted and the okra has loosened the soup.
Taste, season with salt, and serve hot with a swallow such as amala, eba, semo or fufu.
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