Okra Soup
Okra Soup – Get ready to experience a delightful blend of flavors with our soup extravaganza! Indulge in the delicious combination of okra, spices, and tender meat, all cooked to perfection. Get ready to tantalize your taste buds and embark on a journey of pure culinary bliss!
If you don’t particularly like okra, this okra soup recipe will change your mind because the slimy texture of okra is hidden by strong flavors and a thick, pleasant consistency. You won’t even notice the sliminess and will only experience a burst of flavors that will take your taste buds on a culinary adventure.
Okra is also a superfood that provides numerous health benefits, including aiding digestion and promoting healthy skin. Not only is okra soup tasty, but it’s also beneficial for your health! Another reason to appreciate okra!
How to Make Okra Soup
- Season the oxtail with garlic salt, smoked paprika, black pepper, and onions. Let it simmer in a medium-sized saucepan for 30-40 minutes. (You can cut your cook time in half with a pressure cooker.)
- Slice – If using fresh okra, wash, remove the tops and tails, and slice into rounds. Blend the okra to a coarse consistency in a food processor, or finely chop using a sharp knife.
- Cook – Add the ground crayfish, bouillon or Maggie, and egusi into the pan of boiled meat, and simmer for 5 minutes on medium-high heat.
- Incorporate Remaining Ingredients – Then add shrimp and okra, cook for another 5 minutes, and finally add the spinach and stir for about a minute or two.
- Serve warm with fufu (any kind).
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
- Serving Size6
- Energy241,000 cal
Ingredients
- 1 pound (450g) okra fresh or frozen
- ½ pound (225g) oxtail
- ½ pound (225g) Shrimp
- ½ cup (25g) chopped onions
- ½ cup (23g) ground crayfish
- 1 tablespoon (36g) beef or chicken bouillon
- 3 cups (90g) spinach, chopped
- 1 tablespoon (7g) smoked paprika
- 1 tablespoon (5g) red pepper flakes
- ½ cup ground egusi (optional)
- Salt and pepper to taste
Instructions
In a medium saucepan, bring oxtail seasoned with garlic salt, smoked paprika, pepper, and onions to a boil and cook until it’s tender, which should take about 30 to 40 minutes. If you’re looking to speed things up, using a pressure cooker can cut that time in half!
Serve warm with fufu (any kind).
Tips & Notes:
How to Peel Plantains
- Mincing half of the okra does wonders for a creamy, thick consistency. Simply chop half and use a food processor or food chopper.
- Cooking the meat first builds a flavorful soup base. However, simmer until tender to ensure the desired thickness without overcooking it.
- Let’s address the elephant in the room. Not everyone loves okra’s sliminess, but others believe the slimier, the better. If you prefer less slime, the acidity in vinegar and tomatoes cuts out a lot. You can soak the okra in vinegar for half an hour before chopping or add a cup of chopped tomatoes to your soup.
- Serving Size6
- Amount per serving
- Calories241,000
- % Daily Value*Standard DV
- Total Fat10 g72 g13.89%
- Saturated Fat3 g20 g15%
- Trans Fat0.01 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat3 g
- Sodium458 mg2300 mg19.91%
- Total Carbohydrate15 g275 g5.45%
- Dietary Fiber7 g28 g25%
- Total Sugars3 g
- Protein28 g50 g56%
- Calcium238 mg1300 mg18.31%
- Iron7 mg18 mg38.89%
- Potassium1152 mg4700 mg24.51%
- Vitamin A13657 mcg900 mcg1517.44%
- Vitamin C (Ascorbic Acid)52 mg90 mg57.78%