Okra Soup with Eba

Ingredients

• 1 lb Okra
• 5 oz Spinach
• 0.5 lb 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)

Instructions

1. 1Wash the 1 lb Okra and cut it into 1/4-inch pieces. Wash the 5 oz Spinach. Cut the 0.5 lb Beef into 1-inch cubes. Season the 0.5 lb 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 0.5 lb Beef in a medium pot. Add the 4 cups Water to the pot. Bring the mixture to a boil over high heat (212°F/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 (375°F/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 0.5 lb 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 (212°F/100°C).
5. 5Add the 1 lb of chopped Okra to the boiling soup. Reduce the heat to medium (300°F/150°C) and cook for 10 minutes, stirring occasionally, until the okra is cooked through and the soup has visibly thickened. Add the 5 oz 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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