Nigerian Okra Soup

Ingredients

• about 450 g Okra
• 0.5 cup Palm Oil
• 1 medium Onion
• 1 small Scotch Bonnet Pepper
• 5 cups Vegetable Broth
• about 170 g Smoked Fish
• about 225 g Shrimp (optional)
• 2 cups Spinach (chopped)
• 1 tsp Salt
• 1 tbsp Ground Crayfish

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of okra, then cut it into 0.635 cm thick rounds.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 0.5 cup of palm oil. Once the oil is shimmering, add the 1 medium onion, which has been finely chopped, and the 1 small scotch bonnet pepper, which has been minced. Sauté for 3-5 minutes until the onion is softened and the mixture is fragrant.
3. 3Pour in the 5 cups of vegetable broth. Add the about 170 g of smoked fish, broken into bite-sized pieces, and the about 225 g of shrimp, if using. Stir in the 1 tbsp of ground crayfish. Bring the mixture to a rolling boil, then reduce the heat to medium-low (148.9°C / 150°C) and let it simmer gently for 10 minutes.
4. 4Add the prepared about 450 g of okra to the pot. Cook for 10-15 minutes, stirring occasionally, until the okra is tender and the soup has thickened to your desired consistency. The okra should feel soft when poked with a fork.
5. 5Stir in the 2 cups of chopped spinach. Cook for another 2-3 minutes, just until the spinach wilts into the soup.
6. 6Taste the soup and add 1 tsp of salt, or more if needed, to enhance the flavors. Stir well to combine.
7. 7Serve the Nigerian Okra Soup hot. It is traditionally served with fufu or eba (garri).

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