Okra Soup with Smoked Fish
A silky, savory okra soup thickened naturally by chopped okra and enriched with smoked fish, palm oil, and peppers. It is hearty, aromatic, and especially good with rice or dumplings.
Prep
20m
Cook
35m
Serves
4
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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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Soup
- 500gOkra (finely chopped)
- 250gSmoked Fish (cleaned and flaked)
- 1lFish Stock
Base
- 40mlPalm Oil
- 120gOnion (finely chopped)
- 200gTomato (finely chopped)
- 10gGarlic (crushed)
- 1pcsScotch Bonnet Chili (finely chopped)
Seasoning
- 6gSalt
- 2gBlack Pepper
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. Add the onion and cook until softened.
- 02
Stir in the garlic and scotch bonnet chili and cook briefly. Add the tomato and cook until it breaks down and thickens slightly.
- 03
Pour in the fish stock and bring it to a simmer.
- 04
Add the okra and cook for 12 to 15 minutes, stirring from time to time, until the broth becomes lightly thick and silky.
- 05
Add the smoked fish and simmer for 5 to 8 minutes, until the fish is heated through and flavors the soup.
- 06
Add the salt and black pepper, then cook a little longer before serving.
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