West Africa Okra Soup


2 lbs Okra (grated)
2 lbs beef
1/2 lbs dried stock fish
3 cups spinach (sliced)
7 fresh whole tomatoes
5 fresh habanero peppers
3 cups chopped red onion
2 tsp curry powder
3 tbsp coconut oil
3 beef stock



(A)     In a pan, add beef, stock fish, 1 beef
stock ,1 tsp curry powder, 1 cup red onion
and cook for about 25 minutes and set

(B)      Blend tomatoes and habanero peppers
together and set aside. Pour 2 tbsp of
coconut oil in a separate pan on a low heat
and let it heat up for a minute. Add 1 cup                     red onion and fry for 1 minutes, pour in the                 blended tomatoes, add 1 beef stock, cook
For 15 minutes and set aside.

(C)      blend the remaining 1 cup of onion into
the grated okra, mix thoroughly until
evenly distributed. In a separate pan,
pour remaining 1 tbsp coconut oil into
a pan, let it heat up for 1 minutes and
pour in the okra and fry for 5 minutes
stirring continuously to avoid burning

(D)       Pour content B into content A, cook for
another 15 minutes (do not cover the pan or              pot  after adding okra or else it will lose                       its consistency) and then pour
In content C and stir vigorously until
the okra is evenly distributed into
the mixture. Wash and add shrimp
and spinach and cook for 15
Minutes, let it cool, stir and serve
With rice, fufu, or by itself.

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