African Okra Soup Food

AFRICAN OKRA SOUP

Steps:

• Trim off both ends of okra pods.
• Slice 1/4 inch thick.
• Carefully place the tomatoes into a small pot of boiling water for about 30-45 seconds. Remove from water and peel off skin.
• Slice tomatoes in half and scoop out the runny insides, discard this part. Coarsely chop the fleshy part of the tomatoes.
• Dice the bacon and fry until crisp. Remove to papertowels. Save grease.
• Place all ingredients into a saucepan and bring to a boil.
• Reduce the heat and simmer for about 15 minutes, or until the okra is just tender.
• *1-2 Tbl. bacon grease can (and should)be added to enhance the soup's flavor.
• **The lemon can be thickly sliced and cooked right in the pot of soup, or it can be zested and halved and the fresh juice can be squeezed over each portion when served to taste, and garnished with the zest.

OKRA SOUP

Steps:

• In medium -sized sauce pan boil oxtail seasoned with garlic salt, smoked paprika, pepper and onions until tender (approximately 30 -40 minutes). You can shorten this process in half by using a pressure cooker.
• If using fresh okra wash the okra, remove the tops and tails, and slice 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 , cook for 5 minutes
• Then add shrimp, cook for another 5 minutes and finally add the spinach and stir for about a minute or 2 .
• Serve warm with Fufu( any kind)

AFRICAN OKRA SOUP

Steps:

• Boil the Meats. Rinse the meats you choose to use thoroughly then put them in a pot. Add water to just over above the meat. Add salt and seasoning cubes (Maggi) as needed. Also add half a medium onion (chopped). Cover and let it cook on high heat until the meat is tender.
• Note: start boiling tougher meats first before adding the other meats or boil all the meats at the same time then take out the ones that get tender first and leave the others to cook.
• A pressure cooker or an instant pot makes boiling the meats easier.
• Place a pot on high heat and pour in the palm oil. Let it heat up for 2 to 3 minutes then reduce the heat to medium high and add the onions and let them sauté for about 1 minute while stirring from time to time.
• Add the crayfish to the pot and stir for only a few seconds to release its flavor. Do not allow the crayfish in oil for long or the crayfish will burn.
• Add the cooked meats to the pot, followed by their stock. Bring to a simmer, spooning some of the liquid over the meats if they are not completely submerged.
• Add the smoked fish to the pot. Taste for salt then add the 2 seasoning cubes. Note that seasoning cubes are salty so be the judge and use less if your stock was salty enough. Let everything simmer together on medium heat.
• Add the habanero peppers whole to the pot. I do it this way to soften the peppers so those who want spicy soup can press some of the pepper into their soup to release its spiciness.
• However, if you want the entire soup spicy feel free to blend one habanero pepper with water then add it to the soup.
• While the pot simmers prepare the okra. Place about a cup of the okra into a blender or food processor and pulse about 2 seconds at a time to reveal a chopped consistency. (You can see how I do this in the video).Repeat the process with all of the okra.
• Add the okra to the pot. Gently stir to ensure it is evenly distributed. Let it cook for 2 minutes.
• Add the spinach to the pot and stir in. Let everything cook for another 2-3 minutes. Turn off the heat and serve hot with your fufu of choice.