Okra Soup with Eba

Ingredients

• about 450 g Okra
• about 142 g Spinach
• about 225 g Beef
• 0.25 cup Palm oil
• 1 medium Onion
• 0.5 Scotch bonnet pepper
• 2 Beef bouillon cubes
• 0.5 tsp Salt
• 4 cups Water
• 4 servings Garri (eba)

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

Instructions

1. 1Wash the about 450 g Okra and cut it into 0.635 cm pieces. Wash the about 142 g Spinach. Cut the about 225 g Beef into 2.54 cm cubes. Season the about 225 g Beef with the 0.5 tsp Salt and the 2 Beef bouillon cubes, ensuring the seasoning is evenly distributed. Finely chop the 1 medium Onion and the 0.5 Scotch bonnet pepper.
2. 2Place the seasoned about 225 g Beef in a medium pot. Add the 4 cups Water to the pot. Bring the mixture to a boil over high heat (100°C/100°C). Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until the beef is tender when pierced with a fork.
3. 3In a separate large pot or Dutch oven, heat the 0.25 cup Palm oil over medium-high heat (about 190°C/190°C). Add the finely chopped 1 medium Onion and the finely chopped 0.5 Scotch bonnet pepper to the hot oil. Sauté for 3 minutes, stirring occasionally, until the onions are softened and fragrant.
4. 4Carefully pour the cooked about 225 g Beef and all of its cooking liquid (beef stock) from the medium pot into the large pot with the sautéed onions and pepper. Stir everything together to combine. Bring the mixture to a rolling boil over high heat (100°C/100°C).
5. 5Add the about 450 g of chopped Okra to the boiling soup. Reduce the heat to medium (148.9°C/150°C) and cook for 10 minutes, stirring occasionally, until the okra is cooked through and the soup has visibly thickened. Add the about 142 g of Spinach to the pot. Stir the spinach into the soup and cook for an additional 3 minutes, until the spinach has completely wilted.
6. 6Serve the hot Okra soup immediately with the 4 servings Garri (eba).

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