Next, add the corn, lima beans and Roma tomatoes and mix together. Reserve the additional broth for another use.įor the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. ![]() Strain the liquid, reserving 3 cups of the broth for the okra soup. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Once you add the okra, cook for no more than 3 minutes.For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Adjust consistency if too thick by adding some hot water. I prefer a thick soup so the more okra you add the better to ensure that the soup does not turn out watery. Finally add the chopped okra and scent leaves.Now add the salmon chunks, again cover the pot and allow the fish to cook for about 2 minutes.You may use chicken stock granules if you are unable to use real chicken stock. Cover the pot and continue to cook under low heat, until the flavours of the condiments and spices have infused.Then add about 3 serving spoons (more or less as preferred) of the red peppers and tomatoes sauce.In a medium sized pot, add the chicken stock, 1 cup of water, African nutmeg, ground crayfish, locust beans and Cameroon pepper.Vegetarian option: Use vegetable stock instead of chicken stock and use mushrooms instead of fish. Read more about the benefits of Red Palm Oil here - Food Profile: Red Palm oil) 2 tablespoons of red palm oil (you can use any other preferred cooking oil.Half a teaspoon of ground African nutmeg ( ehuru - optional).Alternatively you can buy Molli's Jollof cooking sauce, its much quicker to use for this recipe)). Sweet peppers & tomatoes base sauce (see one of my previous posts on how to make this versatile sauce.1 teaspoon of Cameroon pepper or chilli powder (do not use if you do not want your soup to be spicy).2 tablespoons of locust beans (optional).A handful of thinly sliced fresh scent leaves (basil is a good substitute).250ml (1 cup) of good quality chicken stock.About 40 individual okra fingers (use more or less according to preference).Tilapia and red snapper are also very good for this recipe) Cut into bite size chunks (you can use any other type of fish you like. ![]() My message today, change your food focus - eat soup as a main meal! Let me hear you say, I want to eat Okra Soup with pounded yam, not I want to eat Pounded Yam with okra soup. Read more about the nutritional benefits of okra here: Food Profile - Okra. Also excellent for those watching their weight or on a calorific diet. This soup can be eaten as a light meal and is ideal for breakfast (yes!), lunch or supper. Today's recipe, okra and salmon soup, is designed to be eaten as the main meal served with a small side portion of eko / agidi (cooked and cooled maize porridge). I can assure that a well put together soup is almost certainly going to nourish you with these important nutrients. I have often wondered, couldn't we change focus and eat soup as our main meal with a bit of carbs on the side? The fact of the matter is, we need more proteins (for healing and cell renewal), more essential fatty acids, more minerals, more vitamins (including the all too important anti-oxidants) and less carbs. Okra & Salmon Soup served with Agidi / Eko Things have changed from that over the century/decades, especially, majority of us now live sedentary lifestyles which means we do not need that much carbs any more. This has been the age old practice especially by our fore-fathers who did a lot of manual labour and needed a carbohydrate rich diet. In Nigeria, soups are eaten to complement the main meal which is usually a carbohydrate based one, examples being pounded yam, akpu, tuwo etc. There are simple (watery) soups and bold (thick) soups, all loaded with an assortment of meats, fish, condiments, spices and other vegetables. Saying Nigerian cuisine is characterised by the range of soups / stews it offers will be speaking the absolute truth! Across the length and breadth of the country and across ethnic regions, there are as many soups as there are vegetables (particularly leafy vegetables).Įach soup is clearly defined by and named after the vegetable(s) used to cook it.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |