African Okra Soup
African Okra Soup
Okra soup is a traditional African dish bursting with flavors from succulent okra, tender oxtail, and shrimp, all infused with rich spices. This comforting, hearty soup is perfect when served with fufu or any African swallow. The combination of seafood, meats, and veggies makes this dish not only nutritious but also deeply satisfying.
Equipment
- Medium-sized saucepan or pressure cooker
- Food processor or knife for chopping
- Wooden spoon for stirring
Ingredients
- 1 pound 450g fresh or frozen okra
- ½ pound 225g oxtail
- ½ pound 225g shrimp, cleaned and deveined
- ½ cup 25g chopped onions
- ½ cup 23g ground crayfish
- 1 tablespoon 36g beef or chicken bouillon
- 3 cups 90g chopped spinach
- 1 tablespoon 7g smoked paprika
- 1 tablespoon 5g red pepper flakes
- ½ cup ground egusi optional
- Salt and pepper to taste
Instructions
- Cook the Oxtail:In a medium-sized saucepan, add the oxtail and season with garlic salt, smoked paprika, pepper, and onions. Add enough water to cover the meat and boil until tender, about 30-40 minutes. You can also use a pressure cooker to reduce cooking time by half.
- Prepare the Okra:If using fresh okra, wash it, remove the tops and tails, and slice into rounds. For a smoother consistency, blend half of the okra in a food processor or chop it finely with a knife.
- Combine Ingredients:Once the oxtail is tender, add the ground crayfish, bouillon, and egusi (if using) into the pot. Stir well and cook for 5 minutes to allow the flavors to meld.
- Add Shrimp:After 5 minutes, add the shrimp to the pot and cook for another 5 minutes until the shrimp turns pink and is cooked through.
- Add Spinach:Stir in the chopped spinach and cook for 1-2 minutes until the spinach wilts. Adjust seasoning with salt and pepper to taste.
- Serve:Serve warm with your preferred fufu or any African swallow of choice.
Notes
- Mincing half of the okra helps achieve a creamy and thick consistency. You can chop the other half for added texture.
- For less sliminess, soak the okra in vinegar for 30 minutes before cooking or add tomatoes to cut down the slime.
- Adjust spice levels by adding more or fewer red pepper flakes, depending on your preference for heat.
Nutrition
Calories: 241kcalCarbohydrates: 15gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 116mgSodium: 458mgPotassium: 1152mgFiber: 7gSugar: 3gVitamin A: 13657IUVitamin C: 52mgCalcium: 238mgIron: 7mg
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