NIGERIAN OKRA SOUP 🇳🇬

Okra soup? 😱 Don’t hate it until you try it! Juju stirred up some noise in the studio when he said he wanted to try Nigerian cuisine for the first time. 🇳🇬 Sourcing ingredients was a little challenging, so we substituted a few things to make a localized version. 👨🏻‍🍳 We loved how this turned out and we’re curious to cook more interesting dishes that you won’t usually see in cookbooks! Which one should we try next? 🧐

OKRA SOUP
Ingredients:
½ kg ox tripe
1 -2 kg beef cubes (any slow cooking cut)
1 onions, finely chopped
beef stock (enough to cover meat)
fish stock (labahita)
smoked fish (tinapa galunggong)
1 habanero pepper
1 red bell pepper
500g okra (half processed, half chopped)
kale (substitute for ugu leaves)
1 cup red palm oil
4 tbsp crayfish powder
ogiri okpei (fermented locust beans)

Procedure:
1. Boil beef, ox tripe, onions, fish stock, and beef stock for about 2 hrs or until tender.
2. While the beef is simmering, blend about 15-20 pcs of okra in a food processor along with a bit of water to achieve a slimy mixture that will thicken the soup. Add red bell pepper and habanero pepper into food processor to make a coarse paste.
3. In a deep pot, heat up your red palm oil. Add in your ogiri okpei (locust beans) and crayfish powder cook down for about 30 secs.
4. Add in your blended peppers and cook down for about 1 min.
5. Add back in your cooked meats along with your smoked fish. Let cook for about 10-20 mins
6. Add in your processed okra and mix well until soup becomes nice and thick.
7. Serve your preferred choice of swallow (we used amala made from unripe plantain). Serve and enjoy!

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