Okra Soup (FetriDessi) is one of the most popular and easy-to-prepare West African soups. The setup takes a lot of time. The okra needs to be washed and grated; the leaves (Gboma or Ogbono) needs to be washed and cut them roughly. Subsequently prepare the meat, smoked or dried fish and shellfish. Once the setup is finished, cooking is fast.
The Okra Soup can be prepared with mutton, beef, chicken or pork. Here is the step by step to cook the meat. For fish, we can use smoked Mackerel, fried tilapia, douevi … for crustaceans, we can use crab, octopus, crayfish, shrimp …
Okra is a rich source of dietary fiber, minerals and vitamins, as well as a low-calorie vegetable. Known in most West African countries as Okro and French speaking countries as gumbo. I used red oil for recipe. You can also cook the okra with tomato sauce or cook the okra dry.
Serve hot Okra soup with Makoume, Ewokoume, Ougali (Ugali), Ablo (ou Ablo simplified), Kenkey (ou Kenkey simplified), gari or rice.
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.
1 Guinea Fowl (Cut into parts)
1 medium sized Onion, chopped
1 teaspoon parsley
1 teaspoon Ginger
1 teaspoon black pepper
4 Garlic cloves, minced
1 Seasoning Cubes
Salt to taste
7 medium plum Tomatoes
1 medium Red bell pepper
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 Seasoning Cubes
Pinch of baking Soda
4 Scotch Bonnet
Wash the Guinea Fowl severally with clean water. Add the chopped onion, Crushed seasoning and Salt to taste. Pour in just enough water to cover the content of the pot. Cook on medium heat for about 20 minutes or until the Guinea Fowl is cooked. Fry and Set the pot aside. Strain the stock and set aside.
Blend Tomatoes, bell pepper and Onion until smooth. Strain the mixture and add 1 cup of water (and the stock as needed). Add the tomato paste and vegetable oil.Cook for about 5 mins. Make sure you stir once in a while to prevent the paste from burning.
Add the baking soda, cube and scotch bonnet and cook for 5 mins.
Add the Guinea Fowl. Stir and leave to cook further for 10 -15 minutes on medium heat.
Turn off the burner and serve as a compliment to dishes such as akoumè, rice, yam, potatoes, bread, plantain.
Plain Okra soup
10 medium Okra – Mine was precut and frozen.
1 cup Stock (Chicken/Beef/Fish or a mixture) – I used the Guinea Fowl stock
1 cup smoked fish (Doèvi) + 1 Garlic cloves, minced
1/2 Onion sliced
1 cup of spinach chopped
2 Scotch Bonnet
10 shrimps, cleaned
1 Seasoning Cube
Salt to taste
Wash the Okra with clean water. With a grater, Grate the Okra. Grating okra makes it “draw” more unlike when you chop it with a knife.
Boil 4 cups of water and the stock and add the smoked fish (until soft).
Add the okra seasoning cubes and salt to taste.
Add the shrimp and leave to cook on medium heat for 10 minutes (The longer you cook it the less slumy it becomes – I cooked mine for 30 mins)