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.
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.
Okra originated from Africa and spread to the Mediterranean region, only reaching the America's in the 1600. A serving of okra provides 80% of the Daily Value for vitamin K, 44% of Vitamin C and also very high in fiber. Okra is also a great source of Vitamins A & B6, folate, niacin , riboflavin, manganese and packed with antioxidants . Okra's ample supply of key nutrients makes it a beneficial food for disease prevention.
Armed with the above the knowledge and Okra being my traditional dish and favourite, I am continually inspired to create different flavours and ways of cooking Okra.
I am excited about my first cookery book about Creative African Cooking, which includes the following dishes.
Enjoy!
Perfect for the grill or barbecue
Best served grilled with fish (Sea bass)
Great to add to sauces
My traditional dish (Okra Soup)
Perfect for the barbecue. (Grilled together with asparagus)
