Okra/Okro Soup
Okro soup is a signature food that defines the African culinary heritage. It is prepared using a variation of ingredients from traditional recipes passed down from generations to generations across West African countries and some Central African countries. It is one of the foods that African mothers introduce to infants as they transition from liquid to semi-solid foods. As they grow to become adults, the flavor of Okro Soup is embedded into the depth of their taste buds. As far back as I can travel down memory lane, I can remember during my childhood days when my grandmother fed me with big bowls of Okro Soup and water fufu. I loved Okro Soup then and I am still in love with this dish.
Okro has a unique characteristic that defines the dish. That is, the slimy consistency of the soup that comes from the activation of the mucilage in the Okro pods. The mucilage is a thick gel-like substance that makes the Okro slimy. When combined with the flavors of other ingredients, the mucilage becomes very palatable. Okro Soup is mostly eaten with Fufu or Gari as a side. With a lump of fufu/gari and a scope of Okro Soup, with ease from the flavored mucilage, the traffic is one way swallow into your belly. To many Okro Soup lovers, the combination of these two is a match in heaven. Cook along with me as I share with you how to make this tasty Okro Soup. I assure you that recreating this recipe will give you a finger-licking experience.
Dish: OKro Soup/Okra Soup
Country: Cameroon and other West African Countries
O K R A S O U P
Ingredients
a. 2Ibs Fresh or Frozen Okro
b. 2 Big Chunks of Smoked Fish
c. 2 Cups Fresh Spinach Chopped
d. 3 Whole Habanero Peppers
e. 1Ibs Fresh Meat of Your Choice
f. ½ Cup Blended Crayfish
g. ¼ Palm Oil
h. ½ Medium Size Onions Chopped
i. Salt and Maggi as desired
How to Make Okra/Okro Soup
1. Wash the meat thoroughly and place in a pot. Add salt, maggi, onions, pepper, 2 cups of water and cook on medium heat. Once the meat is half cooked, and the smoked fish and cook until the meat and fish are done.
2. Add the crayfish and palm oil into the pot, mix well and allow to cook on low heat.
3. Chop or blend the okro and pour it into a pot. Place the pot on the stove and cook on low heat while continuously beating the okro for 10 minutes to activate the mutilate ( what makes okra slimy)
Note: at this step and beyond, do not over the pot. Doing so will cause the okro to lose it mucilaginous characteristics (the okro nogo draw)
4. Turn off the stove and pour the okro into the pot containing the meat and fish. Mix well so the okro is fully incorporated into the stock. Allow to simmer on low heat for 10 minutes then turn off the stove.
5. Serve the okro soup in a soup bowl and enjoy with a side of your choice ( Fufu, Garri, or Rice )
