이 레시피를 당신의 언어로 번역하는 중입니다... 페이지가 자동으로 새로고침됩니다.

Okro Soup

Name: Okro Soup
Prep time: PT25 minutes
Cook time: PT50 minutes
Total time: PT1 hour 15 minutes
Yield: 6
Cuisine: Nigeria
Ingredients: 500g undefined Assorted meat (beef, goat meat, tripe, shaki - tripe and shaki should be pre-cooked) (Ensure all meats are well-cleaned and cut into bite-sized pieces. If using tougher cuts, pre-boil them until tender.); 150g undefined Stockfish (preferably Eja Osan or similar) (Soak stockfish in hot water for at least 30 minutes, or until pliable. Clean and cut into manageable pieces.); 500g undefined Fresh okra (Choose firm, vibrant green okra pods.); 100ml undefined Palm oil (Good quality red palm oil is recommended for authentic flavor and color.); 3 tablespoons undefined Ground crayfish (Adds a rich, umami depth to the soup.); 2-3 undefined Scotch bonnet peppers or habanero peppers (Adjust to your spice preference. Finely chopped or blended.); 1 medium undefined Onion (Finely chopped or blended with peppers.); 2-3 undefined Seasoning cubes (e.g., Maggi or Knorr) (Optional, but commonly used for enhanced flavor.); to taste undefined Salt; as needed undefined Water or meat stock

Okra soup, also known as Okro soup, is a popular Nigerian mucilaginous draw soup. It's known for its unique slimy texture and pairs perfectly with various 'swallow' dishes like Eba, Pounded Yam, or Fufu.

준비 시간25 minutes

조리 시간50 minutes

총 시간1 hour 15 minutes

1회 제공량6

난이도Easy

2개의 수정· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Prepare the meats and stockfish: In a large pot, combine the assorted meat and pre-soaked stockfish. Add enough water to cover, along with one seasoning cube (if using) and a pinch of salt. Bring to a boil over medium-high heat (212°F / 100°C). Reduce heat, cover, and simmer until the meats are tender. This can take 40-60 minutes or longer, depending on the type of meat. Skim off any impurities that rise to the surface during cooking. Once tender, drain the meats and stockfish, reserving the flavorful stock. You should have at least 4-5 cups of stock.
⏱️ 40-60 minutes
2
Prepare the okra: While the meat is cooking, wash the fresh okra pods thoroughly. Trim off the stem and tip ends. Finely chop the okra or grate it using a box grater. Alternatively, you can pulse it in a food processor until finely diced. Set aside.
⏱️ 15 minutes
3
Build the soup base: In the same pot used for the meat (or a clean one), add the palm oil and heat over medium heat (around 300-325°F / 150-160°C). Add the chopped onions and sauté for 2-3 minutes until fragrant and slightly softened. Stir in the ground crayfish and chopped or blended scotch bonnet peppers. Cook for another 2-3 minutes, stirring constantly, until the pepper mixture is fragrant.
⏱️ 5-6 minutes
4
Combine and simmer: Pour the reserved meat stock into the pot with the palm oil and pepper mixture. Add the cooked assorted meat and stockfish. Add the remaining seasoning cubes (if using). Bring the soup to a gentle simmer over medium heat (around 185-195°F / 85-90°C). Let it simmer for about 10 minutes to allow the flavors to meld.
⏱️ 10 minutes
5
Add the okra: Add the chopped okra to the simmering soup. Stir well to combine. Cook for only 5-7 minutes. The okra should become tender and release its characteristic slimy, 'drawy' texture. Avoid overcooking, as this can make the okra mushy and reduce the desirable draw. The soup should thicken slightly.
⏱️ 5-7 minutes
6
Final seasoning and serving: Taste the soup and adjust seasoning with salt as needed. If the soup is too thick, you can add a little more stock or hot water. If it's too thin, simmer uncovered for a few more minutes. Serve the Okro soup hot with your favorite 'swallow' like Eba, Pounded Yam, Amala, or Fufu.
⏱️ 2 minutes

요리 기록 추적

💡 전문가 팁

✓The key to a good Okro soup is the 'draw' or slimy texture. This is achieved by not overcooking the okra.
✓For a smoother draw, some cooks prefer to grate the okra instead of chopping.
✓You can add other vegetables like spinach (Efo Tete) or ugu (fluted pumpkin leaves) in the last 5 minutes of cooking for added nutrition and flavor.
✓Ensure your assorted meats and stockfish are well-cooked and tender before adding them to the soup base.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add chopped spinach or ugu leaves in the last 5 minutes of cooking.
Include pre-cooked fish (like smoked fish) along with the meat.
For a vegetarian version, omit the meat and stockfish, and use vegetable broth or water. Add mushrooms for umami.