I recently harvested Okro from our backyard Okro garden and what else came to mind if not Okro soup.
I find it so refreshing to plant my own veggies and use them immediately in a soup or sauce. A smile always comes to my face during harvest time. Now I can’t wait for the sweet potatoes which currently has spread across the gravelled compound.
The eating of Okro soup requires some strategic hand manoeuvring from bowl to mouth i.e if you are eating with your hands as we do. Poor manoeuvring can result in thin strings of mucilagestaining your blouse and everyone will know what you had for lunch 😂.
If you are new to Ghanaian recipes and have okro/okra in your local African store it's a must-try. If you can’t get dry smoked or sun-dried fish, substitute it with fresh snapper or hake. Personally, I call Okro Soup ‘ Extra-Light Soup With Okro’ as it makes use of less tomatoes as compared to the traditional Light Soup which uses more. Traditionally, Okro Soup is eaten with Banku, Kenkey and Gari. Some also profess to eating it with Fufu but that I must say I am yet to try. Fufu and Okro Soup eh? When buying okra, buy the baby okro which is about 4 inches long as it carries less mucilage and is also less woody. Matured okro is longer and is more woody with more mucilage, this actually gives more fibrous okro to chew on which is not very pleasant.
This easy recipe was so easy and quick I literally forgot to take the step-by-step photos of preparation but fear not, I will be very detailed on the recipe instructions 😁.
Cooking Time: approx 30 mins Serves : 2 Adults
Preparation : 10 mins
12 pieces of baby okra (4” long)
2 small sized tomatoes
1 medium sized red onion chopped
1/2 medium sized red onion sliced
5 pieces of Kpakposhito ( Scotch Bonnet Pepper)
2 pieces of sun-dried fish
1/2 diced aubergine
handful of oyster mushrooms
1/2 spoon dried rosemary spice
1/2 piece of ginger
- Pound together pepper, ginger and a spoon of chopped onions in a mortar or food processor, set aside.
- Blend tomatoes and the rest of the onions, pour into a bowl.
- Slice okro into little chunks or blend roughly in a food processor. Pour into a saucepan, add half-cup of water and boil for 3 mins. To thicken the okro you can add in salt petre.
- Pour 1/2 cup of water into a medium-sized saucepan and add dry fish/fresh fish and ground spices ( ginger & pepper mix) and allow to steam for 5 mins. If using fresh fish, allow to steam for 5 mins, take it out and set aside. This will prevent the fish from disintegrating into the soup as it cooks.
- Add in pureed tomato mix, stir for 2 mins and pour in 3 cups of water to fill the saucepan. The quantity of soup depends on the size of saucepan and number of people cooking for. Partially cover with lid and allow to cook for 15 minutes.
- Add in okro, aubergine, sliced onions, oyster mushrooms after the 15 minutes
- If you used fresh fish, place it back in the soup.
- Sprinkle in rosemary and cook for another 5-7 minutes.
- Flavour with salt.
Read More: Homemade Bambara Beans & Tatale Recipe
This mixed vegetable Okro soup can be enjoyed on it’s own thanks to the exciting additions of the vegetables so it’s ideal as an early light dinner choice. The aubergine and mushroom were great additions with the okro giving a beautiful texture altogether. You can be adventurous with this recipe and use carrots, cauliflower or broccoli to give you that crunch.
This is a SeeMyChow contribution by the blog Editor & Life & Style blogger Naa Oyoo Kumodzi who writes at naaoyooquartey.com . She is a born foodie, lifestyle blogger, food stylist & photographer and social media strategist for businesses.