A smooth, viscous okra soup cooked with palm oil, smoked fish, and crayfish, prized for its silky draw-like texture that pairs perfectly with any Cameroonian swallow.
Ingredients
500g fresh okra, finely sliced
200g smoked fish, deboned
200g beef, cubed
3 tbsp palm oil
1 large onion, chopped
2 scotch bonnet peppers
2 tbsp ground crayfish
2 bouillon cubes
Salt to taste
2 cups meat stock
Instructions
1Season and boil beef until tender. Reserve the stock.
2Wash and finely slice the okra.
3Heat palm oil in a pot, sauté onion until soft.
4Add meat stock, cooked beef, smoked fish, crayfish, and bouillon cubes. Bring to a simmer.
5Add scotch bonnet peppers and cook for 10 minutes.
6Add sliced okra and stir for 5-8 minutes until the soup is thick and viscous. Serve with fufu or garri.
Did You Know?
The slimier the okra soup, the better it is considered in Cameroon. Cooks add okra at the very end to preserve maximum viscosity.