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Okra Soup

11/21/2017

1 Comment

 
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Ingredients
  • 5 cups (250g) Okra
  • 3 cooking spoons red palm oil
  • Beef: Best cut
  • Hen
  • Stock Fish
  • 1 handful crayfish
  • Pepper and Salt (to taste)
  • Onions
  • Vegetable: Spinach (fresh or frozen)
  • 3 stock/boullion cubes

  • Boil the stockfish for 20 minutes and leave in the pot with the hot water to soak. 
  • Cut the okra fingers into tiny pieces. The tinier you cut the okra, the more it will draw. 
  • Grind the crayfish and the dry pepper.
  • Wash the Spinach, and cut into tiny pieces. If you will use frozen spinach, defrost and cut into tiny
  • Pour red palm oil in another pot and heat the pot to dissolve the oil if it is congealed. Add the diced okra and start frying to kick-start the drawing process, add some meat stock from time to time till you notice the okra start to draw. This process should take a maximum of 5 mins to avoid over-cooking the okra.
  • Now add the vegetable and stir well. Add all the meat and fish, crayfish, pepper and salt to taste. Then stir well.
  • Cover the cooking pot and leave to simmer and it is ready to be served.
​

1 Comment
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12/26/2022 02:35:53 am

Nice poost

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