Okra Soup

Instructions

1. 1Wash the about 450 g of Fresh Okra thoroughly. Using a sharp knife, trim the ends and chop the okra into 0.635 cm thick rounds. Peel the 1 medium Onion and dice it into 0.635 cm pieces. Wash the 1 small Scotch Bonnet Pepper, carefully remove the stem, and finely mince the pepper.
2. 2Place the about 340 g of Beef in a large heavy-bottomed pot (e.g., a 6-quart Dutch oven). Add enough water to cover the beef by 2.54 cm. Bring the water to a boil over high heat (205°C/200°C), then reduce heat to medium-low (122°C/120°C), cover the pot, and simmer for 45-60 minutes, or until the beef is very tender when pierced with a fork and reaches an internal temperature of 71°C. Drain the beef and set it aside.
3. 3In the same large heavy-bottomed pot, heat the 0.5 cup of Palm Oil over medium heat (148.9°C/150°C) until shimmering. Add the diced 1 medium Onion and sauté for 3 minutes, stirring occasionally, until softened and translucent. Stir in the 2 tbsp of Tomato Paste and continue to sauté for another 2 minutes, stirring constantly, until the paste darkens slightly.
4. 4Add the cooked about 340 g of Beef, the 4 cups of Beef Broth, the minced 1 small Scotch Bonnet Pepper, the 0.25 cup of Dried Shrimp, and the 1 tbsp of Locust Beans to the pot. Stir all ingredients together thoroughly and bring the mixture to a gentle simmer over medium-high heat (176.7°C/175°C).
5. 5Once the mixture is simmering, add the chopped about 450 g of Fresh Okra to the pot. Reduce the heat to medium-low (121.1°C/120°C), cover the pot, and simmer for 15-20 minutes, or until the okra is tender and has softened, and the soup has thickened slightly. Stir occasionally to prevent sticking.
6. 6Stir in the 1 tsp of Salt. Taste the soup and adjust seasoning if desired. Remove the pot from the heat and serve the Okra Soup hot, accompanied by fufu or pounded yam.

Related Guides