OIL FREE OKRA SOUP
sábado, 6 de junio de 2015
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After a rather stressful day, I craved for a smoky, spicy and nutritious soup. The thought of a quick fresh Okra soup got my taste buds tingling. A quick dash to my local grocers and fishmonger helped with stocking on Okra, Seabream and smoked Cod. Within few minutes of uploading images to my Instagram and Facebook page, have I been asked for the recipe. Here you go, enjoy.
Ingredients;
500g of chopped fresh Okra
800ml of Chicken / Vegetable stock / water.
2 large finely diced red onions
30g of grated ginger
1 large habanero chilli
1 shrimp stock cube (optional)
1 clove of crushed garlic
Smoked Cod or Smoked Tilapia, cut into chunks
2 medium sized Sea bream, Red Snapper or Mackerel (cut in half and grilled for 12 minutes )
400g of blanched chopped Spinach or Cocoyam leaves
1 teaspoon of bicarbonate of soda
To blanch the Spinach /Cocoyam leaves (Kontomire)
Add water to a saucepan and bring to a boil. Add your washed Cocoyam leaves (Kontomire), stir till it's fully incorporated into the hot water. Cook for 4 minutes and strain using a colander.
Using Spinach
Once the water is boiled, turn the heat off, then add the Spinach. Stir the washed Spinach (using a wooden spoon) into the hot water for 30 seconds. Use a colander to strain off the hot water.
Once you've followed the above instructions for cooking the Spinach or Cocoyam leaves (Kontomire)
run your respective choice under very cold water, ( this stops the Cocoyam leaves (Kontomire) or Spinach from cooking further and to keep it's green colour).
Method;
Place a saucepan on a medium heat. Add the chicken stock and bring it to the boil. (recipe for homemade Chicken stock is available on my blog). You can use any stock of your choosing or water.
Add the chopped onions , ginger and garlic and cook for 4 minutes
Add the chopped Okra, stir and cook for 2 minutes
Add the bicarbonate soda , stock cube, half a teaspoon of salt and mix well.
Add your preferred fish and cook for 5 minutes
Add your chopped blanched Spinach, stir and cook for 3 minutes.
Turn the heat off and leave to rest or 3 minutes before serving.
I enjoyed this on it's own, however try it with steamed rice , Banku (A Ghanaian steamed dumpling ball made from fermented corn and cassava), Akple ( made from milled sun dried corn) or Kenkey.
You can substitute the fish for Poultry and meat.
All photos and recipes are by the owner of this blog.
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