Nigerian Okra Soup with Smoked Mackerel and Prawns
A delightful Nigerian soup blending the freshness of okra with smoked mackerel and prawns, celebrated for its rich textures and vibrant flavors.
Ingredients
Main Ingredients
- 500 g Okra Fresh okra is essential for the best texture.
- to taste Salt
- 1 tablespoon Fermented locust beans Also known as 'iru', use according to taste.
- 1 Red bell pepper
- 1 Onion
- 1 Scotch bonnet pepper Adjust based on your heat tolerance.
- 1/4 cup Palm oil
- 4 fillets Smoked mackerel Deboned and filleted.
- 2 tablespoons Ground crayfish Add for additional flavor.
- 1 cup Prawns Cook just until done to avoid rubbery texture.
Instructions
Preparation
- Wash the okra pods thoroughly and chop off the stems. Chop finely or blend coarsely.
- Place the chopped okra into a pan with 3 cups of water and wash the fermented locust beans before adding them.
- Simmer the okra mixture uncovered for about 10 minutes, stirring occasionally and adding salt to taste.
- Blend the red bell pepper, scotch bonnet pepper, and onion into a smooth puree.
- Heat palm oil in a separate pan for about a minute.
Cooking
- Pour the pepper puree into the heated palm oil, cover, and let it cook for 10 minutes.
- Add 2 cups of water, lower the heat, and introduce the smoked mackerel and ground crayfish.
- Cook for another 10 minutes, then add the prawns and cook for an additional 3 minutes.
Bringing it Together
- Combine the okra mixture with the pepper base, stirring well to mix evenly.
- Taste and adjust salt. Add water if the soup is too thick.
- Let it sit for about 2 minutes, then remove from heat.
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Notes
Storage: Cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to a month. Thaw overnight before reheating.