Cookbook:Nigerian Okra Soup I
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Nigerian Okra Soup I | |
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Category | Soup recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Nigerian okra soup, also called ila alasepo, is a stewed okra soup. It is a very popular delicacy among the Yoruba ethnic group of western Nigeria.
Ingredients[edit | edit source]
- Stockfish (Norwegian unsalted dried fish)
- Nigerian smoked dryfish
- Beef, in small chunks
- Water
- 250 g (8.8 oz) okra, finely diced
- Red palm oil
- Pumpkin leaves or spinach, washed and chopped
- 1 spoonful ground crayfish
- Pepper
- Salt
- Tripe (optional)
- Onion (optional)
- Shrimp (optional)
Procedure[edit | edit source]
- Soak the dry fish and stockfish in water, then debone them. Cut into pieces.
- Starting with the toughest meat first, cook all the meat and fish until done. Add water sparingly and top up as necessary.
- Heat the palm oil in a separate pot. Add the diced okra and start frying.
- Add some meat stock to the okra from time to time. Stir until you notice the okra start to draw. This process should take a maximum of 5 minutes to avoid overcooking the okra. Add hot water if necessary to get the consistency you like.
- When the okra is very elastic, add the chopped vegetables and stir well. Add the meat and fish, ground crayfish, pepper, and salt to taste. Stir well.
- Cover the pot and leave to simmer and it is ready to be served.
Notes, tips, and variations[edit | edit source]
- You can use frozen okra if that's all you have, but fresh okra is better.
- To make the okra very smooth, use a blender and blend until it's pureed. You can also cut it with a knife into smaller pieces to make it chunky, use a grater with a large hole shredder, or chop with a food processor.