How To Make Okra Soup - (Gambian dish - SupaKanja )
Ingredients -\r
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Onions, Spring Onions, Scotch bonnet peppers, Thin sliced Okra, Beef & or Chicken broiler/cow foot/smoked turkey/ Palm Oil, Molokhia, Salt, Maggi cubes, a tea spoon of ground locust beans/ Fresh white fish, Smoked white fish. (Bitter tomatoes - if you can find them :))\r
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Blend or chop in small pieces the (use half the amount of spring onions to whatever amount of brown onions you are using) onions, spring onions and one scotch bonnet pepper, put in pot with boiling water together with the beef, add the palm oil after 30mins, let it cook for a further 30 (basically just allowing the beef and palm oil to cook and for the water to reduce for the other ingredients to be added a low water level to get the right end consistence) add the Molokhia, allow it to cook for 15mins (the Okra can be put right into the pot without it being par boiled separately first) when the soup looks almost done, (as in getting thick or that of a loose stew consistence) put in the Okra, fresh and smoked fish and the scotch bonnet pepper, (and bitter tomatoes if you are lucky enough to find some :) The okra will produce some moisture which will allow more cooking time for it and the other ingredients, turn the heat right down and let it finish off this should take about 20mins. (should it be too thick and not cooking well, just add a little water to help it along)\r
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Eat with boiled white rice or with fufu of your choice - (nothing sweet)
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Onions, Spring Onions, Scotch bonnet peppers, Thin sliced Okra, Beef & or Chicken broiler/cow foot/smoked turkey/ Palm Oil, Molokhia, Salt, Maggi cubes, a tea spoon of ground locust beans/ Fresh white fish, Smoked white fish. (Bitter tomatoes - if you can find them :))\r
\r
Blend or chop in small pieces the (use half the amount of spring onions to whatever amount of brown onions you are using) onions, spring onions and one scotch bonnet pepper, put in pot with boiling water together with the beef, add the palm oil after 30mins, let it cook for a further 30 (basically just allowing the beef and palm oil to cook and for the water to reduce for the other ingredients to be added a low water level to get the right end consistence) add the Molokhia, allow it to cook for 15mins (the Okra can be put right into the pot without it being par boiled separately first) when the soup looks almost done, (as in getting thick or that of a loose stew consistence) put in the Okra, fresh and smoked fish and the scotch bonnet pepper, (and bitter tomatoes if you are lucky enough to find some :) The okra will produce some moisture which will allow more cooking time for it and the other ingredients, turn the heat right down and let it finish off this should take about 20mins. (should it be too thick and not cooking well, just add a little water to help it along)\r
\r
Eat with boiled white rice or with fufu of your choice - (nothing sweet)
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