Many people, especially children, tend to run away from okra soup because of its sliminess.
Some people say it ‘draws’ too much and that’s the most disgusting part of it. Meanwhile, for the rest of us who are okra soup fans, we know how much they’re missing.
If you detest the okra soup slime, this recipe is for you! Learn how to make okra soup without the slime:
- Chopped fresh okra- 500g
- 1 whole mackerel, cut in pieces, cleaned and gutted
- 1 small onion, finely chopped
- 2 Chopped scotch bonnet chillies
- Few pieces of fresh or dry prawns
- 1tbs Ground crayfish (optional)
- Salt (optional)
- Seasoning cube (I used knorr cubes)
- Pea size of Potash (optional) substitute with bicarbonate soda
- Wash fish and de-vain prawn, sprinkle with pinch of salt and set aside.
- Use a shallow pan and place it on fire. Ensure it’s on medium heat, add a cup(s) of water (about 400ml) and leave to boil, if you would be using potash, add it at this point to the water and leave to melt into the boiling water.
- Add the chopped peppers and onion and boil for another 3-5 minutes.
- Now you can add the fish, prawns and boil them for approximately 2 minutes. Check to see if the water is enough. Take it out of the sauce and set aside.
- Add the okra to the sauce and stir till well incorporated.
- Stir in seasoning, crayfish and salt and cook for another 2-3 minutes.
- Add the fish and prawn. Stir, but don’t break the fish. Leave it on fire for another 3-5 minutes.
- Serve with fufu, eba or any other swallow you love!