Okra Soup

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.

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