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.
Ingredients
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500g fresh okra, finely chopped
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300g dried fish, deboned
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100g smoked fish
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3 tbsp palm oil
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1 large onion, chopped
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2 scotch bonnet peppers
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2 tbsp ground crayfish
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2 bouillon cubes
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Salt to taste
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3 cups water or stock
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.