Nigerian Okra Soup

Ingredients

• ½ lb beef chuck, cut into 1/2-inch cubes
• ¼ lb medium shrimp, peeled and deveined
• 1 lb fresh okra, trimmed and sliced into 1/4-inch rounds
• 1 can (14 oz) canned crushed tomatoes
• 1 medium onion, cut lengthwise into quarters from root to tip, then sliced crosswise into thin half-moons
• 4 cups beef stock or water
• 3 tablespoons red palm oil
• 1 clove garlic clove, minced until pieces are smaller than a grain of rice

Instructions

1. 1

   Trim the okra by cutting off the top pointed tip with a knife, then slice each pod crosswise into 1/4-inch-thick rounds, like slicing a cucumber.

2. 2

   Cut the onion in half lengthwise from root to tip, place cut-side down, then slice crosswise into thin half-moon pieces, about the thickness of a pencil.

3. 3

   Mince the garlic clove until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

4. 4

   Pour 4 cups of stock into a large pot and set the heat to medium-high, then cover with a lid and wait until you see a rolling boil, about 8 minutes.

5. 5

   Add the beef cubes to the boiling stock, stir once with a wooden spoon to separate them, then lower the heat to medium and simmer uncovered for 12 minutes until the beef is tender when pierced with a fork.

6. 6

   Stir in 3 tablespoons of red palm oil, the minced garlic, and the onion slices, then continue simmering uncovered for 2 minutes until you smell the garlic becoming strongly fragrant.

7. 7

   Pour in the canned crushed tomatoes, stir well with a wooden spoon to combine, then simmer uncovered for 3 minutes until the tomatoes soften slightly.

8. 8

   Add the okra slices and stir gently with a wooden spoon until they are fully submerged in the liquid, then simmer uncovered for 8 minutes, stirring once every 2 minutes, until the okra is tender but not mushy.

9. 9

   Add the peeled shrimp and stir once with a wooden spoon to distribute them evenly, then simmer uncovered for 3 minutes until the shrimp turn pink and opaque throughout.

10. 10

    Taste a spoonful of the broth and stir in a pinch of salt if needed, then ladle the soup into bowls and serve immediately while piping hot.

Tools you’ll need

• large pot with lid (5-quart minimum)
• wooden spoon
• chef's knife
• cutting board
• ladle
• bowls for serving

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