Okra Soup II

Okra Soup II Recipe - Delicious African Soup with Chicken and Tania Leaves

Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 6

Introduction

Okra Soup II is a traditional dish that is popular in many West African countries, including Nigeria, Ghana, and Cameroon. This hearty and flavorful soup is made with a combination of okra, chicken, dried shrimp, and a variety of vegetables and spices. It is often served with a side of fufu or rice.

History

Okra soup has been a staple in West African cuisine for centuries. It is believed to have originated in Nigeria and has since spread to other countries in the region. The dish is often prepared for special occasions and family gatherings, and each family may have their own unique recipe for making it.

Ingredients

2 qt of water
7 oz of chicken
7 oz of tania leaves
10 whole okras
1 big onion
5 pimiento grains
1 twig of soup greens
1 cayenne pepper
bouillon cubes
black pepper
2 whole tomatoes
4 whole antruas
1.7 oz (48 g) of dried shrimp
1 laurel leaf
3.5 oz of salted meat
1 oz of butter

How to prepare

Boil the water and add the chicken, pimento grains, soup greens, laurel leaf, and finely chopped onion.
Boil for approximately one hour, then remove the chicken from the broth.
Add the tania leaves to the broth and cook for 10 minutes.
Remove the tania leaves from the broth and blend them into a smooth paste.
In a separate pan, sauté the cooked chicken, dried shrimp, and tomato pieces in butter, then add them to the broth.
Add bouillon cubes, black pepper, and fresh pepper to the broth.
Wash the okra, trim the ends, and slice into rounds.
Add the okra to the soup once the antrua have cooked until soft.
Allow the soup to cook for a few more minutes, then add the tania leaves for the final five minutes.
Stir the soup until it turns completely green.
For an even more delightful flavor, you can also add crab or crab meat during the last ten minutes of cooking time.

Variations

You can add other vegetables such as spinach, kale, or bell peppers to the soup for added flavor and nutrition.
For a vegetarian version, you can omit the chicken and dried shrimp and use vegetable broth instead of water.

Cooking Tips & Tricks

To prevent the okra from becoming slimy, make sure to wash and dry it thoroughly before slicing.

- Adding a splash of vinegar or lemon juice to the okra while cooking can help reduce its sliminess.

- For a richer flavor, you can use homemade chicken stock instead of water in the recipe.

- Adjust the amount of spices and seasonings to suit your taste preferences.

Serving Suggestions

Okra Soup II is traditionally served with fufu, rice, or boiled yam. It can also be enjoyed on its own as a hearty soup.

Cooking Techniques

Blending the tania leaves into a paste helps thicken the soup and adds a rich green color.

- Sautéing the chicken and shrimp before adding them to the soup helps enhance their flavors.

Ingredient Substitutions

If you can't find tania leaves, you can use spinach or kale as a substitute.

- Instead of dried shrimp, you can use fresh shrimp or fish for a different flavor.

Make Ahead Tips

Okra Soup II can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with fresh herbs such as parsley or cilantro before serving. Serve with a side of fufu or rice for a complete meal.

Pairing Recommendations

Okra Soup II pairs well with a side of plantains, fried yam, or steamed vegetables. It also goes well with a cold glass of hibiscus or ginger drink.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Okra Soup II contains approximately 250 calories.

Carbohydrates

Each serving of Okra Soup II contains approximately 15 grams of carbohydrates.

Fats

Each serving of Okra Soup II contains approximately 5 grams of fat.

Proteins

Each serving of Okra Soup II contains approximately 20 grams of protein.

Vitamins and minerals

Okra is a good source of vitamins C and K, as well as folate and magnesium. It also contains antioxidants and fiber.

Alergens

This recipe contains shellfish (dried shrimp) and may not be suitable for those with shellfish allergies.

Summary

Okra Soup II is a nutritious and flavorful dish that is rich in protein, vitamins, and minerals. It is a great option for a healthy and satisfying meal.

Summary

Okra Soup II is a delicious and nutritious dish that is perfect for a comforting meal. With its blend of flavors and textures, this soup is sure to become a favorite in your household. Enjoy it with your favorite side dish for a complete and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Nigeria. My grandmother, who was known for her delicious cooking, had passed down many recipes to my mother and me. But this recipe for Okra Soup II was something special.

I remember the day like it was yesterday. It was a hot, humid afternoon and my grandmother had been bustling around the kitchen all day, preparing a feast for a special family gathering. As she chopped vegetables and stirred pots of simmering stew, I watched in awe, eager to learn her secrets.

When she finally sat down to take a break, I seized the opportunity to ask her about the recipe for Okra Soup II. She smiled at me, her eyes twinkling with mischief, and told me it was a closely guarded family secret. But she could see the eagerness in my eyes, and with a twinkle in her eye, she agreed to teach me.

She led me to the pantry, where she pulled out a tattered, stained notebook. This, she told me, was her treasure trove of recipes, collected over a lifetime of cooking. Flipping through the pages, she found the one for Okra Soup II and handed it to me.

The recipe was written in her elegant, flowing script, with notes and scribbles in the margins. As she talked me through the ingredients and steps, I listened intently, committing every detail to memory.

The key to making Okra Soup II, she explained, was in the preparation of the okra itself. It had to be sliced thinly and cooked just right, so it would thicken the soup without becoming slimy. She showed me how to do this, with quick, precise strokes of her knife.

Next, she taught me how to season the soup with a blend of spices and herbs, each one carefully chosen to enhance the flavor of the okra and vegetables. She stressed the importance of tasting as I cooked, adjusting the seasonings to my own taste.

Finally, she showed me how to simmer the soup until all the flavors had melded together, creating a rich, aromatic broth that would warm the soul on a cold winter's day.

As I stood at the stove, stirring the pot of bubbling soup, I felt a sense of pride and accomplishment. Here I was, a young girl on the cusp of womanhood, learning to cook a dish that had been passed down through generations of strong, resilient women.

When the soup was finally ready, my grandmother and I sat down to eat together. As we savored each spoonful, she told me stories of her own youth, of learning to cook from her own grandmother and the joy of sharing meals with loved ones.

That day, I felt a connection to my heritage and a deep sense of gratitude for the women who had come before me. I knew that one day, I would pass down this recipe for Okra Soup II to my own children and grandchildren, keeping alive the traditions and flavors of my ancestors.

And so, whenever I make Okra Soup II, I think of that hot, humid afternoon in my grandmother's kitchen, and the love and wisdom she shared with me. It is a dish that nourishes both body and soul, a reminder of the strength and resilience of the women in my family. And as I sit down to eat, I say a silent thank you to my grandmother, for teaching me the art of cooking and passing down a piece of my heritage.