Smoked Turkey and Okra Pot
A savory, smoky soup using tender smoked turkey wings and ground crayfish for seasoning.
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Ingredients
- 2 lbs Smoked turkey wings, cut into pieces
- 1 lb Fresh okra, finely chopped or grated
- 1/4 cup Palm oil
- 3 tablespoons Ground crayfish
- 1 large Red onion, finely diced
- 2 whole Scotch bonnet peppers, blended
- 2 cubes Stock cubes (bouillon)
- 2 cups Fresh spinach or Ugu leaves, shredded(optional)
- 4 cups Water or chicken stock
- 1 teaspoon Salt
Instructions
- 1
Place the smoked turkey wings in a large pot with the diced onions, stock cubes, and 4 cups of water.
- 2
Simmer the turkey on medium heat for 30-40 minutes until the meat is tender and the broth is flavorful.
- 3
In a separate small pan, heat the palm oil for 2 minutes (do not bleach it) and then stir it into the boiling turkey pot.
- 4
Add the blended scotch bonnet peppers and the ground crayfish to the pot, stirring well to combine the smoky and savory flavors.
- 5
Add the chopped okra to the pot; stir vigorously to release the mucilage (draw) which gives the soup its characteristic texture.
- 6
Cook the okra for 5-7 minutes, ensuring it stays bright green and does not become overcooked and brown.
- 7
Fold in the shredded spinach or Ugu leaves and let them wilt in the residual heat for about 2 minutes.
- 8
Adjust salt to taste and serve hot with fufu, pounded yam, or eba.
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