Okra Soup

Dive into a swirling pot of flavorful magic with a soup extravaganza! Brace yourself for a beautiful dance of succulent okra, tantalizing spices, and tender chunks of meat - all simmered to perfection. So prepare to embark on a taste journey to make your taste buds do the happy dance!

Course Main

Cuisine African

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 241kcal

Author Imma

Ingredients

1 pound (450g) okra fresh or frozen
½ pound (225g) oxtail
½ pound (225g) Shrimp
½ cup (25g) chopped onions
½ cup (23g) ground crayfish
1 tablespoon (36g) beef or chicken bouillon
3 cups (90g) spinach, chopped
1 tablespoon (7g) smoked paprika
1 tablespoon (5g) red pepper flakes
½ cup ground egusi (optional)
Salt and pepper to taste

Instructions

In a medium-sized saucepan, boil oxtail seasoned with garlic salt, smoked paprika, pepper, and onions until tender (30-40 minutes). You can shorten this process in half by using a pressure cooker.
If using fresh okra, wash it, remove the tops and tails, and slice it into rounds.
Blend the okra to a coarse consistency in a food processor, or you can finely chop the okra into coarse consistency using a sharp knife.
Add the ground crayfish, bouillon or Maggie, and egusi into the pan of boiled meat, and cook for 5 minutes.
Then add shrimp, cook for another 5 minutes, and then add the spinach and stir for a minute or two.
Serve warm with fufu (any kind).

Notes

Mincing half of the okra does wonders for a creamy, thick consistency. Simply chop half and use a food processor or food chopper.
Cooking the meat first builds a flavorful soup base. However, simmer until tender to ensure the desired thickness without overcooking it.
Let's address the elephant in the room. Not everyone loves okra's sliminess, but others believe the slimier, the better. If you prefer less slime, the acidity in vinegar and tomatoes cuts out a lot. You can soak the okra in vinegar for half an hour before chopping or add a cup of chopped tomatoes to your soup.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition