Okra Soup

Ingredients

• 1 lb Fresh Okra
• 0.75 lb Beef
• 0.5 cup Palm Oil
• 1 medium Onion
• 2 tbsp Tomato Paste
• 4 cups Beef Broth
• 1 small Scotch Bonnet Pepper
• 0.25 cup Dried Shrimp
• 1 tbsp Locust Beans (Iru)
• 1 tsp Salt

Instructions

1. 1Wash the 1 lb of Fresh Okra thoroughly. Using a sharp knife, trim the ends and chop the okra into 1/4-inch thick rounds. Peel the 1 medium Onion and dice it into 1/4-inch pieces. Wash the 1 small Scotch Bonnet Pepper, carefully remove the stem, and finely mince the pepper.
2. 2Place the 0.75 lb of Beef in a large heavy-bottomed pot (e.g., a 6-quart Dutch oven). Add enough water to cover the beef by 1 inch. Bring the water to a boil over high heat (400°F/200°C), then reduce heat to medium-low (250°F/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 160°F (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 (300°F/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 0.75 lb 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 (350°F/175°C).
5. 5Once the mixture is simmering, add the chopped 1 lb of Fresh Okra to the pot. Reduce the heat to medium-low (250°F/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.

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