Paleo Ghanaian Shrimp and Okra Soup

Ingredients

• about 450 g Shrimp
• about 450 g Okra
• 2 medium Tomatoes
• 1 medium Onion
• 1 small Scotch bonnet pepper
• 4 cups Fish broth
• 2 tbsp Palm oil
• 2.54 cm Ginger
• 3 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Heat the 2 tablespoons of palm oil in a large pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped into 1.27 cm pieces, and cook until softened and translucent, about 5 minutes.
2. 2Add the 2 medium tomatoes, chopped into 1.27 cm pieces, the 3 cloves of garlic, minced, and the 2.54 cm of ginger, grated. Cook, stirring occasionally, for 5 minutes until the tomatoes begin to break down.
3. 3Add the about 450 g of okra, cut into 1.27 cm rounds, and the 1 small scotch bonnet pepper, left whole. Cook for 5 more minutes, stirring occasionally.
4. 4Pour in the 4 cups of fish broth. Add the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Bring the mixture to a boil.
5. 5Add the about 450 g of shrimp to the pot. Cook for 3 to 5 minutes, or until the shrimp turn pink and reach an internal temperature of 63°C.
6. 6Serve the Paleo Ghanaian Shrimp and Okra Soup hot.

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