Ivorian cuisine, Main dishes, Sauces & Soups, Togolese cuisine

Dried Okra soup

Dried Okra soup

1kg Fresh okra 

500g fresh goat meat

5 tablespoon red oil (zomi)

2 onion

4 crabs

habanero

3 tablespoon ginger

6 cloves garlic

2 bouillon cube

Salt to taste

1 pinch potash or bicarbonate

 

Scrub okra, rinse with cold water, pat dry with a towel and cut the okra in very thin slices.

Dry until crisp and breakable (about 12-18 hours, depending on dehydrator and okra size).

Crush the okra.

Clean the crab and cook with the palm oil, a third of of the ginger, garlic, onion and cube for 10 mins.

Marinate the goat and boil the meat with third of the ginger, garlic, onion and cube.

In a saucepan, add 3 cups water (or meat bouillon), a pinch of baking soda and add the dry okra. Stir constantly for 3 minutes and add the meat juice.

Simmer 2 min and add the habanero and the third of the ginger, garlic, onion and cube.

Simmer for 5 min.

Then add the palm oil and crab. Simmer for 5 minuted.

*For those without a dehydrator, no need to make the investment just yet. To dry okra in the oven, spread half of the batch of okra at a time in a single layer on a wire rack nestled in a baking sheet. Place in a 150 degree oven and turn okra every 3 hours for 12 hours or until desired crunchiness is achieved.

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