I can understand why some people do not want oil in their meals but I wonder why anyone would want Okra Soup that is not slimy! If you prepare Okra Soup in my home and it does not “draw”, that’s regarded as badly prepared meal. This Okra Soup has no palm oil and is prepared in such a way that the okra is not slimy. Okra Pepper Soup is the perfect name for it. And it can be call “Native Okra”
Recipe for Oiless Non-Slimy Okra Soup:
3 cups (150g) Okra
10 chunks of beef
1 cup cow tripe cuts shaki
1 cut dry fish (mangala)
1 tablespoon ground crayfish
2 big sweet peppers or tatashe
2 red onions
300g leafy vegetable (Nigerian pumpkin leaves or spinach)
1 big seasoning cube (beef flavour)
Yellow habanero pepper (to taste)
Salt (to taste)
Notes about the ingredients
This soup does not contain palm oil hence we will use the sweet pepper to add some colour to the soup.
Pumpkin leaves are the best for okra soup but for those outside Nigeria, this may be hard to come by so you can use spinach.
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You can also use dry cat fish, smoked or boiled mackerel for this soup.
If using tatashe, remember that it is hot and spicy. If you do not like spicy food, skip the habanero pepper.
If you do not have crayfish, use fresh shrimps or prawns.
Before you cook Oiless non-Slimy Okra Soup
Chop the vegetables.
Cut the okra into big chunks. The tinier you cut the okra, the more slimy it will be in the soup.
Grind the crayfish.
In a blender, combine the crayfish, onion, hot pepper, and 1/2 cup of water. Blend for 1 minute or until the puree is smooth.
In a medium sized pot combine the crayfish puree, 2 cups broth or water, dry fish /stock fish, salt and pepper. Boil over medium heat for about 10 minutes
In a separate pot, add 1/2 cup water and the okra.
Boil until the okra starts to bubble. To increase the slime of the okra, use a spoon to lightly whisk or beat the okra till you gain your desired consistency. But I prefer it in big chunks.
Add the okra and (fresh green leaves, if using ) to the boiling pot contents. Reduce the heat and let soup simmer for about 2 minutes; then serve
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Eat it on its own like pepper soup because it is quite filling or serve with Eba (Garri), Cassava Fufu, Semolina Fufu, Amala, Tuwu or Pounded Yam.