Okra Soup

This healthy Nigerian staple is made with a few of Oosum’s upcoming pantry staples.

This healthy Nigerian staple is made with a few of Oosum’s upcoming pantry staples.

4 Servings

30 minutes

Ingredients:

  • 400g fresh Okra, thinly sliced or grated

  • 400g fresh kale, chopped

  • 400g fresh spinach

  • 1 tbsp of Oosum Fine-Milled crayfish

  • 1 tsp sweet red pepper flakes

  • 2 large onions, finely chopped

  • 3 cloves of garlic, crushed

  • 1/2 tsp chilli pepper

  • 150ml water

  • 200g chicken thighs

  • 200g smoked turkey

  • 100g smoked prawns (fresh can be substituted)

  • 250g oxtail

  • 200g tripe

  • 2x vegetable stock cubes

  • 2 tbsp extra virgin olive oil

  • Salt to taste

Method:

Place the tripe and oxtail in a large saucepan and cover with water. Add garlic, onions, 1 stock cube and a pinch of salt. Cook until desired tenderness is achieved. Remove tripe and cut into bite sized chunks. Remove oxtail from the pan and set aside.

Place chicken in sauce and cook on medium heat. Add onions, salt, the other stock cube and a splash of water. Cover and bring to the boil for 15 minutes.
Add 150ml boiling water (more if you find yourself needing to deglaze the saucepan), olive oil, crayfish and red pepper flakes, stir thoroughly to combine.
Add the turkey and smoked prawns, and return the tripe and oxtail to the pot. Cover and allow to simmer for 15 minutes. Add kale and spinach, stir and cook for 2 minutes more. Finally, add okra. Remove the pan from the heat and let stand for 5 minutes.

Serve with Oosum Oatmeal Fufu – the fufu in the image has been garnished with bitterleaf.