GHANAIAN OKRO SOUP

Paying homage to my tribal, Ewe dish of Banku and Okra soup (traditionally known as Akple and Fetri Detchi ). 

Okra soup can be made with either Seafood, Fish, Poultry or meat. My favourite is with seafood and fish, hence I made a decadent, smoky soup to pay homage to my tribal dish. 

This is an over indulgent and inspiring recipe hence you can omit some of the fish options and use what's readily available to you. 

Watch another way of making Okro soup on my YouTube channel.Don't forget to subscribe, like the video and share. 

 

I prefer to hand cut my Okra , hence you can use bicarbonate soda or edible potash, (when it's readily available). Adding the bicarbonate soda increases the mucilagenous characteristic of the Okra. 

One can pulse the Okra with water, using a food processor , to activate the mucilagenous texture of the Okra and omit the edible potash or bicarbonate soda.

  

There are various Okra recipes on my blog and YouTube page, including one version made with no oil.

Okra soup or stew is a versatile dish, where the recipe can easily be adapted to a Vegetarian, Vegan or a Pescetarian one. Try adding garden eggs, aubergines, mushrooms or your preferred vegetables to the recipe. 

Click here  for more Okra recipes. 

OKRA SOUP WITH CHIPOTLE CHILLI

Ingredients 

500g of finely diced Okra

2 large finely diced Onions

1 large roughly chopped onions

50g of blended Ginger 

3 tablespoonfuls of Zomi (spiced Palm oil) or Groundnut oil

2 Habanero chillies

Half a teaspoon of edible potash or 1 teaspoon of bicarbonate soda 

1 litre of Fish stock or Vegetable stock

1 Shrimp stock cube

300g of Kale of Spinach

3 large blended tomatoes 

Salt and pepper to taste 

Fish & Seafood

150g of Shitake Mushrooms or your preferred Mushrooms

2 large grilled Mackerel 

150g of smoked Haddock pieces 

150g of cubed Salmon

150g of cubed Cod fillets 

200g of shelled medium sized crabs 

150g of smoked Tilapia

150g of Prawns

Method

Sauce;

Pour the oil in a large saucepan and place on a medium heat. 

Add 1 finely diced onions and fry gently for 2 minutes 

Slice 1 habanero chilli into thin strips. 

Add the chillies to the onion and fry for a further 2 minutes 

Add 30g of the blended Ginger and fry for 3 minutes .

Add the blended tomatoes and cook gently for 3 minutes. 

Add the smoked Tilapia and cook for another 5 minutes.

Okra

In a separate saucepan, on a medium heat, add the Onions, Okra, Stock cube, remaining 20g of the blended Ginger and Habanero chilli. 

Dry fry whilst stirring for 3 minutes and add the stock. 

Cook for 2 minutes and add the edible potash (Kaun) or bicarbonate soda and stir vigorously (careful not to spill). Cook for another minute and take it off the heat. 

Add the Okra, mushrooms and crab to the sauce, mix  and cook for 2 minutes. Add the washed Kale, Cod, Salmon and Haddock. 

Cook for a minute, taking care not to break the fish when stirring. 

Add the grilled Mackerel, chopped Onions and Prawns. 

Turn the heat off, cover the saucepan with a lid and let it steam for 5 minutes. 

Tip;

The prawns will be juicy and tender. 

Serve on its own or with Rice, Banku, Akple or Kenkey. (Steamed fermented corn dumplings).

Watch how to make Akple on my YouTube channel, 'Ndudu by Fafa'. 

Watch how to make Okra soup on my YouTube channel, 'Ndudu by Fafa'. 

All photos and recipes are by the owner of this blog. 

PAN FRIED OKRA & SHIITAKE MUSHROOMS

Breakfast or brunch should always be rewarding, especially on Sundays; before the start of a hectic week. 

It's a norm in my household to either bake , create a recipe or treat ourselves to a decadent meal. 

This is an African & Asian inspired brunch that mixes Okra and Shitake mushrooms together. 

When I posted the picture of this brunch on my Instagram page, the reaction was of intrigue and curiosity. 

Comments from my Instagram page;

'Please look at this combo', 'Interesting', 'I never thought Okra, could be eaten this way, SMH, interesting'. 

Okra, when used in African dishes, are cooked to increase it's mucilagenous (goo texture) by adding water, stock, edible potash, bicarbonate of soda etc; whereby in most Asian dishes, they're fried to prevent activating its mucilage texture . 

Okra are also known as bhindi, ladies fingers, Fetri, Okro or Gumbo. Okra is rich in potassium, calcium, folate, Vitamin C and a great antioxidant. 

Try this easy to follow recipe,  leave a comment, share and subscribe to my blog and YouTube page 'Ndudu by Fafa'.

Serves 4

Ingredients:

24 sliced individual Okra

2 finely diced Banana shallots

2 sliced Jalapeño peppers 

2 cloves of peeled and sliced Garlic

2 tablespoonfuls of extra virgin Olive oil

400g of fresh Shitake mushrooms 

8 refrigerated eggs

1 teaspoon of cumin seeds

Bresaola(An Italian air dried salted beef, thats aged for 3 months)

You can replace the Bresaola with smoky bacon).

150ml of light olive oil (for frying)

Freshly milled Guinea Pepper / Black peppercorns

Salt to taste

Guinea Pepper or Grains of Paradise

Method:

Place a frying pan on a medium heat and add 2 tablespoons of Olive oil 

Add half the finely diced shallot and fry for a minute. 

Shitake Mushrooms

Add the garlic, stir and add the mushrooms. 

Stir fry the mushrooms for about 2 minutes. Sprinkle with fresh thyme , a pinch of the milled Guinea pepper and salt. Stir fry for 45 seconds and take off the heat. 

Transfer the contents to a plate and return the frying pan to the fire. 

Still on a medium heat, add the remaining finely diced shallot and stir. 

Just when it starts to brown, add the sliced Okra, Jalapeño peppers, Cumin seeds and stir fry for about 3-4 minutes. 

Add salt to taste , sprinkle with freshly milled Guinea Pepper and set aside. 

Fried Eggs

Preheat the grill to 180*c 

Place the Bresaola on a baking tray and transfer to the preheated grill. 

Grill for 2-3 minutes or until crispy. 

Wipe the frying Pan and place it back on the fire at a very low setting. 

Take your eggs out of the fridge and crack each egg into the frying pan. 

Fry gently (on the lowest setting) for 4 minutes for a perfect runny yolk or (longer if you prefer a hardened yolk). However, this recipe requires the yolk to be runny, as it'll act as sauce to the dish.  

Tip

Applies to fried eggs only

Placing the egg in the fridge, allows the egg white to wrap around the yolk, when frying (as shown above).

To serve;

Scoop some of the Mushroom mix into a bowl and spread to the sides of the bowl. 

Then scoop some of the Okra mix and spread evenly.

Lay a crispy Bresaola on top of the vegetable mix. 

Carefully place a fried egg on top of the Bresaola.

Drizzle with extra virgin olive oil. 

Tip;

Try buying Olive oil made from 'Arbequina' Olives. It gives the Olive oil an aromatic taste and it's delicious. I tasted this olive oil for the first time at, 'Restaurante Elkano' , Getaria, in Spain. 

I found a 500ml bottle at Waitrose for £16.00. (Safe to say , I use it sparingly). 

Sprinkle a pinch of freshly milled Guinea pepper(careful not to add to much, as it's rather spicy).

Alternatively , sprinkle with freshly milled black peppercorns.

Serve with freshly baked Baguette, Sour dough bread or Ciabatta. 

All photos and recipes are by the owner of this blog.