Okra Soup with Mushroom 'Meat'

Ingredients

• about 450 g Fresh Okra
• about 450 g Oyster Mushrooms
• 3 Tomatoes
• 1 Onion
• 1 Red Bell Pepper
• 1/2 Scotch Bonnet Pepper
• 5 cups Vegetable Broth
• 2 tbsp Palm Oil
• 1 tbsp Crayfish Powder (vegan)
• 1 tsp Salt
• 1/2 tsp Ground Uziza Seeds
• 4 servings Eba (Garri)

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

Instructions

1. 1Wash and chop the okra into small pieces. Set aside.
2. 2Chop the oyster mushrooms into bite-sized pieces, mimicking the texture of meat.
3. 3Blend the tomatoes, onion, red bell pepper, and scotch bonnet pepper until smooth.
4. 4Heat the palm oil in a large pot over medium heat. Add the blended pepper mixture and cook for 5-7 minutes, stirring occasionally, until fragrant.
5. 5Add the chopped mushrooms to the pot and cook for 5-7 minutes, until they soften and release their moisture.
6. 6Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes.
7. 7Add the chopped okra and crayfish powder (or mushroom powder/dulse flakes). Stir well and cook for another 5-10 minutes, until the okra is tender and the soup has thickened.
8. 8Season with salt and ground uziza seeds to taste.
9. 9Serve hot with eba (garri).

Substitutions

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