Okra Soup

Shopping list

• 400 g fresh okra — topped, tailed, and sliced

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• 150 g smoked mackerel fillet — skin and bones removed, flaked

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• 1 piece onion — finely chopped

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• 1 piece scotch bonnet chilli — whole or chopped for more heat

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• 2 tbsp tomato purée

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• 3 tbsp red palm oil — or vegetable oil

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• 600 ml chicken stock

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• 1 piece potato — peeled and diced

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• 100 g spinach — roughly chopped

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• 1 tbsp ground crayfish powder — optional but traditional

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• 1 tsp salt — or to taste

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Step by step

1. 1

   Heat the palm oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

2. 2

   Stir in the tomato purée and cook for 2 minutes until it darkens slightly.

3. 3

   Add the diced potato, scotch bonnet, and chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes until the potato is nearly tender.

4. 4

   Add the sliced okra and stir well. Simmer for 10 minutes, stirring occasionally, until the okra is tender and the soup has thickened slightly.

5. 5

   Stir in the flaked smoked mackerel, ground crayfish (if using), and salt. Simmer for 3 minutes.

6. 6

   Add the chopped spinach and cook for 2 minutes until wilted.

7. 7

   Taste and adjust seasoning. Remove the whole scotch bonnet if you used it whole.

8. 8

   Serve hot over steamed white rice.