Nigerian Ila Alasepo (One-Pot Okra Soup)

Ingredients

• 500 grams Fresh Okra (finely chopped or grated)
• 500 grams Assorted Meats (Beef, Shaki, and Cow Skin)
• 0.5 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
• 0.5 cup Fresh Spinach or Ugu leaves (shredded)(optional)

Instructions

1. 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. 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. 3

   Add the palm oil, blended scotch bonnet peppers, locust beans (iru), and ground crayfish to the boiling meat and stock.

4. 4

   Stir in the smoked fish and allow the base to boil for about 5 to 7 minutes to integrate the flavors.

5. 5

   Add the chopped okra to the pot and stir vigorously to incorporate it into the stew base.

6. 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. 7

   If using spinach or ugu leaves, add them now and stir for 1 minute until wilted.

8. 8

   Adjust seasoning with the remaining bouillon cube or salt if needed, then remove from heat and serve hot.