Vegan West African Okra Soup

Ingredients

• 500 grams Fresh okra, sliced into rounds
• 2 large Red bell peppers, deseeded and chopped
• 1 whole Scotch bonnet pepper
• 1 medium Red onion, chopped
• 0.25 cup Palm oil (or vegetable oil with a pinch of turmeric)
• 200 grams Shiitake mushrooms, sliced
• 300 grams Extra firm tofu, cubed and pressed
• 2 tablespoons Vegetable bouillon powder
• 2 cups Spinach or Ugu leaves, chopped
• 2 tablespoons Ground melon seeds (Egusi) or ground flaxseed(optional)

Instructions

1. 1

   Blend the red bell peppers, scotch bonnet, and half of the onion with a splash of water until smooth.

2. 2

   Heat the palm oil in a large pot over medium heat and sauté the remaining sliced onions until translucent.

3. 3

   Add the blended pepper mix to the pot and fry for 10 minutes until the water reduces and the oil starts to float on top.

4. 4

   Stir in the mushrooms and tofu cubes, allowing them to simmer in the pepper base for 5 minutes to absorb the flavors.

5. 5

   Add the vegetable bouillon and 1 cup of water; bring the mixture to a gentle boil.

6. 6

   Add the sliced okra and the ground melon seeds; stir well and cook for 5-7 minutes until the okra is tender but still bright green.

7. 7

   Fold in the spinach leaves and cook for another 2 minutes until wilted.

8. 8

   Adjust salt to taste and serve hot with fufu, pounded yam, or brown rice.