We do recommend letting the okra to thaw out completely before using it, or running it under water for a few minutes. Okra: We used frozen okra to prepare this dish. For now, here’s a quick overview the complete list. The exact measurement for these ingredients arefound in the recipe card listed below.

To avoid ending up with any lumps of onion in your dish, make sure to cut them to a small and uniform size and sauté until they are soft and translucent. These staple ingredients create base flavors that will enhance the overall taste of your dish. Once you’ve got this base down, you can use it for a wide range of other stew recipes, adjusting the accompanying herbs and spices depending on the type of cuisine. The base of this vegetarian okra stew consists of okra, of course, and combination of tomato paste, onions and garlic. If any sliminess remain, it will actually work wonders in helping to thicken your stew, or you may simply preparing a slurry by mixing cornstarch and water together, then pouring it in the stew. Okra is often accused of having a slimy texture, but sautéing them for a few minutes will help to get rid of it, as used in this recipe. If you opt for frozen it’s best to let them thaw to prevent adding any extra water to the dish. If you do use fresh okra, you will need to cut off the stem ends prior to cooking. Either frozen or fresh okra will work just fine in this dish, as you may struggle to find fresh when it is not in season.

It is essential to not overcook any vegetable in this case the Okro is cooked on medium heat to retain the nutrients and not burn it off with heat.Although sometimes referred to as a vegetable, okra is a flowering plant that is hugely popular in the southern states and across West Africa and South Asia.

It’s advisable to boil meat till it’s tender also season moderately.

The protein used is first boiled the idea behind this is to create a base and stock for the soup.

If you want the okro soup to be more viscous, simply chop more than half of the okro. This helps the okra develop that viscous consistency.

I like to mince half of the okro in a food chopper.

Measuring cups and spoons for measuring out my ingredients.

Food Chopperfor chopping the okro and Onions.

You can buy appliances and tools I used for making this okro Soup This stew can be served with your choice of swallow like Eba, Fufu, Amala and the likes but for me, I just like to eat as is – yes I mean I just use a spoon to dig and eat the stew just the way it is.

Take away from heat immediately and serve.

Stir in the spinach and mix until wilted.

Leave to cook for about 3 to 5 minutes depending on how crunchy you want the okro to be.

Add the palm oil and the shrimps and the minced and sliced okro.

Shred and add the washed dry fish and leave to soften for about 5 minutes.

Once the meat is tender, add the minced pepper, onions, crayfish, and locust bean and leave to cook for about 10 minutes.

Mince the red bell pepper and habanero pepper in the chopper and set aside.

While the meat is boiling, mince half of the onions in a food processor or a chopper and slice the other half.

Start by creating a base stock for the okro soup by boiling the roast turkey or any other meat of choice with salt, seasoning cube and onions.

For example, those who live close to the sea will tend to have more seafood in their okro soup. This variation in its mode of preparation has a lot to do with ethnicity and locality. However, shrimps, Lamb Meat, goat meat, or any other meat or fish of choice can be used. Okra soup is often classically made with beef (beef parts) and fish.

If you are not comfortable using it, you can skip it. this can be true if a lot of onion is added, however, if a little is added as I did in this recipe, your okro soup will be nice, thick and viscous. It is believed that onions make the soup less viscous. Onions in okra soup have always been an issue that is really debated. It’s a matter of preference and how we all were socialized. Some people find Okro soup, Ogbono soup or jute leaves soup viscous or slimy and I totally relate. It is not only common in Africa but it’s also known to be a national Egyptian dish. The jute leaves soup (Jewish mallow) is leafy green which also has a similar mucilaginous texture like okro when cooked. Talking about Ogbono soup – this is a thick delicious, and hearty soup made from the Wild mango seeds, and it has a ton of nutritional benefits. Just like ogbono soup and Ewedu soup, Okro soup has a viscous texture which makes it an acquired taste. Okro soup is a very popular and delicious stew that is loved by the majority of the people, in West Africa, especially if cooked well.

Fufu and okra soup