A thick, slimy soup of finely chopped okra cooked with palm oil, dried fish, and crayfish, prized for its silky texture and deep savory flavor.
Instructions
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1
Wash and finely chop the okra.
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2
Heat palm oil in a pot, sauté onion until soft.
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3
Add dried fish, smoked fish, and scotch bonnet peppers.
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4
Pour in water or stock, bring to a boil.
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5
Add ground crayfish and bouillon cubes, simmer 10 minutes.
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6
Add chopped okra, stir well and cook 15 minutes until thick and slimy.
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7
Adjust salt and serve over rice or with fufu.
Did You Know?
The sliminess of okra soup is not a flaw — it is the entire point, and the slimier the better according to Sierra Leonean tradition.
The Story Behind Okra Soup
Okra soup is one of the oldest dishes in Sierra Leone, predating colonial contact. Okra arrived in West Africa from East Africa and became integral to the cuisine. The Temne and Limba peoples consider it a staple, and it remains a daily meal across the country.
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