A thick, mucilaginous soup made from finely chopped okra cooked with crab, smoked fish, and a rich tomato-palm oil base.
Instructions
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1
Heat palm oil, sauté onion, add blended tomatoes. Cook 15 minutes until reduced.
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2
Add stock, crab, smoked fish, crayfish, and scotch bonnet. Simmer 15 minutes.
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3
Add finely chopped okra and stir continuously for 10 minutes.
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4
Season with salt. The soup should be thick and "draw" (be mucilaginous).
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5
Serve hot with banku or fufu.
Did You Know?
The "draw" of okro soup — its stretchy, slimy quality — is what makes it perfect for eating with banku, creating a slippery partnership that Ghanaians adore.
The Story Behind Okro Soup
Okra has been cultivated in West Africa for millennia, and okro soup is one of the most ancient preparations. In Ghana, it is a cornerstone of daily cuisine, served at family tables and roadside chop bars alike, always paired with a starchy accompaniment.
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