Guinean Okra and Smoked Fish Soup
A light but full-flavored soup built on okra, smoked fish, and a modest tomato base. The okra gives the broth its characteristic silky body, making it especially good with rice or another plain starch.
Prep
20m
Cook
45m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gOkra (thinly sliced)
- 250gSmoked Fish (flaked)
- 40gDried Shrimp
- 200gOnion (finely chopped)
- 50gTomato Paste
- 250gEggplant (cut into strips)
- 50mlPalm Oil
- 2pcsBouillon Cube (crumbled)
- 5gChili Powder
- 7gSalt
- 1.4lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a pot over medium heat.
- 02
Add the onion and cook until soft.
- 03
Stir in the tomato paste and cook until fragrant and slightly darkened.
- 04
Pour in the water, then add the bouillon cubes, chili powder, and salt.
- 05
Bring the soup to a gentle boil and add the eggplant.
- 06
Simmer until the eggplant is nearly tender.
- 07
Add the okra and cook, stirring from time to time, until the broth becomes lightly thickened.
- 08
Add the dried shrimp and smoked fish, then simmer gently until the flavors come together.
- 09
Serve the soup hot.
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