- Okra23 Pieces
- Fermented Locust Bean2 TeaspoonsLocally called iru
- Ground Crayfish1 TablespoonsYou can also use dried or fresh shrimps and prawns in addition to the ground crayfish
- Water2 to 2 1/2 CupsAdd more water if you don't want the okra soup thick
- Ground Chilli Powder1 TeaspoonsGround Pepper
- SaltTo Taste
- A Blend of Tomato And Pepper Puree3 CupsThis ingredient and the ones listed below this are for the stew. Ratio of tomato to pepper is up to you.
- Onion2 Medium Pieces
- Fresh FishAny QuantityI used hake fish(fresh panla), you can use any fresh fish or skip the fish and use meat instead
- Fermented Locust Bean1 1/2 TeaspoonsLocally called Iru
- Palm Oil1 Cups
- Ground Crayfish1/2 Teaspoons
- Garlic Powder1/2 Teaspoons
- Curry Powder1/4 Teaspoons
- Fish Stock1/4 CupsIf using meat, then use meat stock
- Salt and Seasoning CubeTo Taste
This is the Yoruba style okra soup that is served with a tomato and pepper based stew. The stew can either be made with fish and seafood, beef or chicken. For the regular okra soup, see the recipe here.
Plain Okra Soup Recipe
Step 1. Wash the okra, cut the pointy tips out, slice the okra into chunks for easier blending ,then blend the okra without adding any water. You can use the pulse function of your blender to do this so you won’t completely puree the okra.
Alternatively, you can grate the okra using a grater.
***Instead of blending or grating, you can also slice the okra in chunks with a knife if you like your okra chunky, but for the purpose of this recipe, the okra is usually blended or grated. Note that blending or grating okra will make it draw more than if you sliced.
Step 2. Add water to a pot, add in salt or seasoning cube to taste, fermented locust bean (iru), ground pepper, ground crayfish and dried shrimp if you will be using. Boil for about 5 to 10 minutes.
Step 3. Add in the okra, stir, add more water if needed and cook for about 3 to 5 minutes or until it starts to bubble up. Remember, okra is a vegetable so be sure to not overcook it.
Done. Set the okra soup aside.
Recipe For The Stew
Step 1. Blend the onions until smooth.
Step 2. Wash the fish or meat you will be using, put it in a pot, season with salt and pepper or any seasoning of choice (I use salt, seasoning cube, ground pepper and garlic powder), add a little water and cook the fish or meat until cooked. If using fish, especially hake, take care so it doesn’t scatter. Set cooked fish and stock aside.
Step 3. Add palm oil to a pot, heat up, add in the blended onions, fry for about 3 to 4 minutes, then add in the fermented locust bean, stir and fry for another 2 to 3 minutes.
Step 4. Add in the blended tomato and pepper puree, stir and let it simmer for about 3 minutes then season with salt and seasoning cube, garlic powder, curry powder, ground crayfish and ground pepper if you want.
Step 5. Stir and let the stew cook for about 10 to 15 minutes.
Step 6. Add in the cooked fish or meat and the stock, taste for salt, stir very gently especially if using fish so it doesn’t scatter and cook until the stew is done. You will know it is done when the tomato and pepper doesn’t taste raw and your stew is simply tasty.
Done. Your stew is ready. Serve with the okra soup and any swallow(eba, fufu, pounded yam..e.t.c) of choice. I served mine with eba, see second picture above 😉