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.