Oh la la: Okra Soup

I can’t believe it, I can’t believe I cook and eat okra soup -- it was only a few years ago that I would politely decline anything made with okra -- “ewwwwwww”. But now okra is a staple food in my house. It’s funny how some foods are an acquired taste and requires time to fall in love with. The taste of okra has really grown on me over the past couple of years -- so much so that I probably eat okra once a week. For those who are still wondering ‘what is okra?’ -- Okra is a plant with green pods, ridged skin and small white seeds inside. It originated somewhere in Africa and was brought to North America during the early nineteen hundreds. I think most people steer clear of this healthy vegetable because of the gummy fluid it exudes when you cook it -- but that’s what thickens the dish!! To top it all off, okra is rich in fiber, vitamin c, antioxidants and is a good source of calcium and potassium. Our Southern U.S. friends like to eat deep fried okra -- how do you like to eat okra?

Ingredients:

4 tbsp of red oil

Okra (chopped and grated)

1 bunch of spinach (chopped)

Beef stock

Beef and/or fish (cooked)

1 tbsp of crayfish

Salt and red pepper to taste

Heat up the red oil in a pot on medium-low (do not let the oil get too hot, you want it just warm)

Add the chopped and grated okra to the oil and stir vigorously for 2 minutes, until it starts to draw.

Add some beef stock and continue to stir. Add more beef stock to achieve your desired thickness.

Add the chopped spinach. Add the crayfish, salt and pepper to taste.

Add your meat.

Serve with garri or pounded yam.