Nigerian Okra Soup with Smoked Mackerel and Prawns
A delicious and hearty Nigerian soup made of fresh okra, smoked mackerel, and prawns, perfect for pairing with fufu or rice.
Ingredients
Main Ingredients
- 500 g Okra Fresh okra pods, washed and chopped.
- Salt to taste Salt Adjust according to preference.
- 1 tablespoon Fermented locust beans Adds a distinct flavor.
- 1 whole Red bell pepper For blending into a puree.
- 1 whole Onion For blending into a puree.
- 1 whole Scotch bonnet pepper Adjust for heat preference.
- ¼ cup Palm oil For cooking the pepper mixture.
- 4 fillets Smoked mackerel Deboned and filleted.
- 2 tablespoons Ground crayfish Adds depth of flavor.
- 1 cup Prawns Ensure they are cleaned and deveined.
Instructions
Preparation
- Wash the okra pods thoroughly, remove the stems, and chop them finely or blend them coarsely.
- In a large pan, combine the chopped okra with about 3 cups of water and the washed fermented locust beans.
- Cook this mixture uncovered for roughly 7 minutes, adding salt to taste.
- Stir continuously until the okra becomes soft, with an overall cooking time of about 10 minutes.
Cooking
- Blend the red bell pepper, scotch bonnet pepper, and onion into a smooth puree.
- In a separate pan, heat the palm oil for about a minute, then add the pepper puree and cover to cook for 10 minutes.
- Add 2 cups of water, along with the smoked mackerel fillets and ground crayfish. Simmer for another 10 minutes.
- Toss in the prawns and cook for approximately 3 minutes or until they are just cooked through.
- Combine the okra mixture with the pepper base, mixing well, and adjust the salt if necessary.
- Let it sit for about two minutes before removing it from heat.
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Notes
Serve with fufu or rice, garnished with fresh herbs for added aroma and color. For a milder soup, adjust the scotch bonnet pepper to your heat preference.