Nigerian Ila Alasepo (One-Pot Okra Soup)
A hearty one-pot soup featuring fresh okra, assorted meats, and palm oil with a spicy kick.
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Ingredients
- 500 grams Fresh Okra (finely chopped or grated)
- 500 grams Assorted Meats (Beef, Shaki, and Cow Skin)
- 1/2 cup Palm Oil
- 3 tablespoons Ground Crayfish
- 1 medium piece Smoked Fish (cleaned and deboned)
- 1 cup Stockfish (pre-soaked)
- 2 whole Scotch Bonnet Peppers (blended)
- 1 tablespoon Locust Beans (Iru)
- 2 units Bouillon Cubes
- 1/2 cup Fresh Spinach or Ugu leaves (shredded)(optional)
Instructions
- 1
Place the assorted meats and stockfish in a large pot, season with one bouillon cube and salt, add a little water, and boil until tender.
- 2
Once the meat is cooked, ensure there is about 2 cups of concentrated stock left in the pot; add more water if necessary.
- 3
Add the palm oil, blended scotch bonnet peppers, locust beans (iru), and ground crayfish to the boiling meat and stock.
- 4
Stir in the smoked fish and allow the base to boil for about 5 to 7 minutes to integrate the flavors.
- 5
Add the chopped okra to the pot and stir vigorously to incorporate it into the stew base.
- 6
Lower the heat and simmer for 3 to 5 minutes; do not overcook the okra to ensure it retains its green color and 'draw' (viscosity).
- 7
If using spinach or ugu leaves, add them now and stir for 1 minute until wilted.
- 8
Adjust seasoning with the remaining bouillon cube or salt if needed, then remove from heat and serve hot.
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