Nigerian Okra Soup (Soy-Free)

Ingredients

• 2 cups Okra (chopped)
• 1 lb Beef (stew meat)
• 0.5 cup Palm oil
• 1 medium Onion
• 1 medium Red bell pepper
• 0.5 small Scotch bonnet pepper
• 4 cups Chicken broth
• 2 tbsp Crayfish (ground)
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the 1 lb of beef into 1-inch cubes. Place the beef in a medium pot with 4 cups of water. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender. Drain the beef, reserving about 1/2 cup of the cooking liquid.
2. 2While the beef is cooking, prepare the vegetables. Cut the 2 cups of okra into 1/2-inch pieces. Dice the 1 medium red bell pepper. Finely chop the 1 medium onion. Finely mince the 0.5 small scotch bonnet pepper.
3. 3Heat the 0.5 cup of palm oil in a large heavy-bottomed pot over medium heat (350°F / 177°C). Add the chopped onion and cook for 3-5 minutes, stirring occasionally, until it becomes translucent and soft.
4. 4Add the chopped okra, diced red bell pepper, and minced scotch bonnet pepper to the pot. Cook for 5-7 minutes, stirring frequently, until the vegetables begin to soften.
5. 5Add the cooked beef, 2 tablespoons of ground crayfish, and 4 cups of chicken broth to the pot. Stir everything together. Add the reserved 1/2 cup of beef cooking liquid.
6. 6Bring the soup to a boil over high heat (212°F / 100°C), then reduce the heat to low, cover, and simmer for 25-30 minutes. Stir occasionally. The soup is ready when the okra is tender and the liquid has thickened slightly. The beef should reach an internal temperature of 165°F (74°C).
7. 7Stir in 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt and pepper if needed. Serve the Nigerian Okra Soup hot.

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