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Nigerian Okra and Stew soup

Nigerian Okra and Stew soup
Halima Waziri · Own work · CC BY-SA 4.0 · View on Wikimedia Commons
Time
1 hour
Servings
3-4 servings
Yield
4 plates

Ingredients

For the okra

  • Fresh okra (chopped or sliced)
  • 1 cup water or stock
  • Salt to taste
  • 1 seasoning cube (optional)
  • Crayfish (optional)

For the stew

  • 4–6 tomatoes
  • 2 red bell peppers
  • 2 scotch bonnet peppers
  • 1 large onion
  • 1/2 cup palm oil or vegetable oil
  • Beef, fish, or chicken
  • 2–3 seasoning cubes
  • Salt to taste
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Method

  1. Wash and finely slice the okra.
  2. Place in a pot with a small amount of water or stock.
  3. Add salt, seasoning cube, and crayfish if using.
  4. Cook for 5–10 minutes until slightly thick but still fresh in texture.
  5. Blend tomatoes, peppers, and onion.
  6. Heat oil in a separate pot.
  7. Add the blended mixture and cook until it thickens and oil begins to separate.
  8. Add meat or fish and season with salt and seasoning cubes.
  9. Simmer until fully cooked and well flavored.
  10. Serve the cooked okra in a bowl.
  11. Serve the stew separately alongside it.
  12. Combine while eating as desired.

Equipment

  • Two cooking pots
  • Knife
  • Chopping board
  • Blender or food processor
  • Wooden spoon or spatula
  • Mixing bowls
  • Stove or heat source

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