Okra Soup

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Rinse the meats, place them in a pot, add water to just cover them, then add salt, the seasoning cubes as needed, and half a chopped medium onion.
2. Cover and cook on high heat until the meat is tender. Start tougher meats first, or cook all together and remove the tender ones early. A pressure cooker or Instant Pot makes this easier.
3. Heat the palm oil in a pot on high for 2 to 3 minutes, then reduce to medium-high, add the chopped onion and sauté for about 1 minute, stirring from time to time.
4. Add the crayfish and stir for only a few seconds to release its flavour, without leaving it in the oil too long so it does not burn.
5. Add the cooked meat and its stock, bring to a simmer, and spoon some liquid over any meat not fully submerged.
6. Add the smoked fish. Taste for salt, then add the 2 seasoning cubes, using less if the stock is already salty. Simmer together on medium heat.
7. Add the whole habanero peppers so they soften; diners can press pepper into their own bowl. For a fully spicy soup, blend one habanero with water and add it instead.
8. While the pot simmers, pulse the okra in a blender or food processor in batches of about 1 cup, for about 2 seconds at a time, until chopped. Add it to the pot, stir gently to distribute, and cook for 2 minutes.
9. Stir in the spinach and cook for another 2 to 3 minutes. Turn off the heat and serve hot with fufu.

Summarized from Precious Kitchen's video. Watch it for the details.

More recipes with

OnionSpinachFishOkraOxtail