Okra Soup Food

LOWCOUNTRY OKRA SOUP

Steps:

• Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
• Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
• While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
• Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
• Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.

OKRA SOUP RECIPE | NIGERIAN COOKING WITH OKRO

Steps:

• Season the beef and mackerel and cook together, remove the mackerel and continue to cook the meat till it becomes soft.
• Add the washed stockfish and add to the cooking meat, allow to cook for another 10 minutes.
• Add ground crayfish, palm oil, 1 seasoning cube, pepper and salt to taste.
• The sliced okra should be added at this point, stir. drop the cooked mackerel fish on top.
• Allow to simmer for 3-4 minutes and you are done with this delicious soup.
• Okra soup can be paired with fufu or eba.

EASY TOMATO & OKRA SOUP RECIPE

Steps:

• In a large stockpot, heat oil and bacon over medium-high heat. Cook, stirring, until fat renders, about 5 minutes.
• Add thyme, garlic, onion, celery, and bay leaf, season with salt and pepper, and cook, stirring, until soft, about 5 minutes.
• Stir in tomato paste. Cook, stirring, until caramelized, about 2 minutes.
• Add okra, chicken stock, and tomatoes and bring to a boil. Reduce heat to medium-low, and cook, until okra is slightly tender but not mushy, about 20-30 minutes.

OKRA STEW

Steps:

• Heat the palm oil in a soup pot over medium heat. It has a low smoke point, so when it smokes, add the onions and stir well. Cook them, stirring often, until soft. Add the garlic, ginger and minced chiles and cook another minute. Salt everything well.
• Stir in the tomato paste and cook that for a minute or two, stirring often. Add the diced tomatoes, the grains of Selim, and the stock and stir well. Bring to a simmer and cook uncovered for 15 minutes.
• Add the okra and cook another 15 minutes, or until the okra is tender. You want a fairly substantial stew, so only add additional water or stock if everything is getting sticky. Season with salt to taste and add the pepper in at the end. Serve over meat, fish or with rice.

SEA FOOD OKRA SOUP (OKRO SOUP - GUMBO)

Steps:

• In a large pot, add the cleaned stock fish, the fresh fish and the prawn/shrimp heads(the head has lots of delicious flavors).Add some minced onions, cameroun pepper , some seasoning and salt to taste.Add a little water and let it boil for about 5 minutes. Take out the steamed fresh fish and set aside- then add more water into the pot , cover and boil until the stock fish is tender. Now, you can take out the prawn heads; add the cleaned dried fish, add the blended pepper mix, palm oil, iru, crayfish , taste for seasoning and salt and add if needed.Mix well, cover the pot and let it boil for about 10 minutes. Add the blended/grated okro, stir until the okra is well combined; then add the chopped okra , mix well and add the fresh cleaned prawns and green vegetables. Finally, add the steamed fish and simmer for 5 minutes and you have a delicious sea food okra soup , ready to enjoy as it is , or serve as an accompaniment to any swallow of choice or eko.

PLAIN OKRA SOUP (HOW TO COOK OKRA)

Steps:

• Wash prawns and de-vein, rinse the locust beans clean and set aside
• Wash the okra and cut off the pointed edge (optional) cut the okra into manageable size leaving out the stalk. Add into a blender or food processor and process until the desired coarse size is achieved. (use the image as a guide)
• Note: Using a blender will require adding water to aid blending and if care is not taken, the okra could be puréed. I suggest you pulse at an interval to achieve a coarse texture. The food processor does not require water to achieve the desired texture.
• Chopped okra may require the addition of potash or baking soda (Blending or grating aids viscosity in the okra)
• Add hot water into a pan and place on medium heat, add the fresh prawns if using, a pinch of salt and cook for about 2-3 minutes (till it turns pink, don't overcook or it will be chewy and rubbery) Take the prawns out of the pan and set aside.
• Add the chopped okra to the prawn stock and stir vigorously to incorporate with the stock. Cook for another 2 minutes, add the locust beans and stir to combine. Continue to cook for another 3-5 minutes. Add the cooked prawns back to the okra, add salt, seasoning and ground crayfish (taste for salt and seasoning and adjust accordingly. Add more water if needed)
• Cook for another minute and serve with Buka stew. Plain okra soup can be enjoyed with any swallow of choice.

EASY GUMBO (OKRA SOUP)

Steps:

• Heat vegetable oil in a saucepan over medium heat. Add onion; cook and stir until slightly softened, 3 to 4 minutes. Stir in grape tomatoes; cook until they begin to release their juices, about 2 minutes. Stir in tomato paste and crushed tomatoes. Cover and cook until fragrant, about 5 minutes.
• Remove saucepan from heat. Add water, okra pods, red pepper flakes, chicken bouillon, salt, and curry powder.
• Return saucepan to medium heat; simmer soup for 10 minutes. Reduce heat to medium-low and stir in shredded chicken. Simmer until okra is soft and chicken is heated through, stirring occasionally, 8 to 10 minutes.

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)

CHARLESTON OKRA SOUP

Steps:

• Combine all ingredients except rice in a large Dutch oven, brng to a boil.
• Cover, reduce heat, and simmer 1 1/2 hr, stirring frequently.
• Remove bay leat & discard.
• Remove ham hock from soup.
• Remove meat from the bone and chop.
• Add meat from the bone and stir well.
• Place rice in bowls & ladle soup over rice.

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 WITH SHRIMP

Steps:

• Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the broth through a fine-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use.
• Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned tomatoes and reserved 3 cups shrimp broth; stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.

KARDEA'S OKRA SOUP WITH SHRIMP

Steps:

• For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
• For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
• While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
• Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).

GRANNY'S OKRA SOUP

Steps:

• Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
• Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
• Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
• Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

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.