Soupou Kandja (Okra Soup)

Ingredients

• about 450 g Beef (Stew Meat)
• about 450 g Okra
• 1 large Onion
• 2 medium Tomato
• 0.5 cup Smoked Fish (optional)
• 1 small Scotch Bonnet Pepper (optional)
• 2 tbsp Vegetable Oil
• 1 cube Beef Bouillon Cube
• 6 cups Water
• 2 cups Rice
• 1 tsp Salt
• 0.5 tsp Black Pepper

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

Instructions

1. 1Prepare your ingredients: Cut the about 450 g beef into 2.54 cm cubes. Wash and slice the about 450 g okra into 1.27 cm rounds. Dice the 1 large onion and the 2 medium tomatoes. If you are using the 0.5 cup smoked fish, flake it into bite-sized pieces; if you are using the 1 small scotch bonnet pepper, mince it very finely.
2. 2Heat the 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat (approximately 204.4°C / 200°C). Add the about 450 g beef cubes and brown them on all sides for 5-7 minutes, until a deep brown crust forms; then remove the browned beef from the pot and set it aside.
3. 3Add the diced 1 large onion to the same pot, maintaining medium-high heat, and cook, stirring occasionally, for about 5 minutes until it softens and becomes translucent. Stir in the diced 2 medium tomatoes and cook for another 3-5 minutes, until they begin to break down; if you are using the minced 1 small scotch bonnet pepper, add it now and stir for 1 minute.
4. 4Add the sliced about 450 g okra, the flaked 0.5 cup smoked fish (if using), 6 cups of water, and the 1 beef bouillon cube to the pot. Increase the heat to high and bring the mixture to a rolling boil.
5. 5Return the browned about 450 g beef to the pot, then reduce the heat to low, cover the pot with a lid, and simmer for 45 minutes to 1 hour, or until the beef is very tender when pierced with a fork and the okra has softened and visibly thickened the soup.
6. 6While the soup simmers, cook the 2 cups of rice: Combine the 2 cups of rice with 4 cups of water in a medium saucepan, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until all the water is absorbed and the rice is tender and fluffy. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes.
7. 7Stir the 1 tsp salt and 0.5 tsp black pepper into the soup. Serve the hot soup immediately over the cooked 2 cups of rice.

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