Gluten-Free Nigerian Okra Soup

Instructions

1. 1Place the about 450 g of Beef (Stew Meat) in a medium pot. Add enough water to cover the beef. Bring to a boil over high heat (100°C / 100°C), then reduce heat to medium-low (93.33°C / 93°C) and simmer for 30-40 minutes, or until the beef is tender. Drain the beef, reserving 4 cups of the beef broth for later.
2. 2While the beef is cooking, prepare the vegetables. Cut the 2 cups of Okra into 0.635 cm pieces. Peel and finely chop the 1 medium Onion. Finely chop the 1 small Scotch Bonnet Pepper, removing seeds if you prefer less heat.
3. 3In a blender, combine the chopped 1 medium Onion and the chopped 1 small Scotch Bonnet Pepper. Blend until you have a smooth paste.
4. 4Heat the 0.5 cup of Palm Oil in a large heavy-bottomed pot over medium heat (176.7°C / 177°C). Add the blended onion and scotch bonnet paste. Cook for 5 minutes, stirring constantly, until fragrant.
5. 5Add the 2 cups of chopped Okra to the pot. Cook for 5-7 minutes, stirring occasionally, until the okra begins to thicken and become slightly slimy (this is called 'drawing').
6. 6Pour in the 4 cups of reserved Beef Broth. Add the cooked about 450 g Beef (Stew Meat), the about 225 g Smoked Turkey, and the 2 tbsp Ground Crayfish. Stir everything together. Bring the mixture to a boil over high heat (100°C / 100°C), then reduce the heat to low (87.78°C / 88°C) and simmer for 20 minutes, allowing the flavors to meld.
7. 7Stir in the about 142 g of Spinach (Chopped). Cook for 5 minutes, or until the spinach leaves have wilted into the soup.
8. 8Taste the soup and add 1 tsp Salt, or more, if needed. Serve the Okra Soup hot with 4 cups of Gluten-Free Fufu (e.g., Cauliflower Mash).

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