The Kitchen
Cameroonian Okra Soup Recipe
This okra is cooked together with egusi (melon seeds). Half way through the cookery, season with salt and 1/4 of the chopped onions.
Ingredients · Servings 6
- 1/2 pound okra (about 1/4 kg) (finely chopped or roughly blended)
- 1 cup egusi (melon seeds) (ground)
- 1 pound fish, meat or both (I used smoked fish and beef)
- 1 large crayfish seasoning cube (Maggi Crevette) or 3 small seasoning cubes (regular Maggi)
- 1 small onion (chopped)
- 1/2 cup crayfish
- Salt
- 1 hot pepper (habanero) (optional)
Method · 45 min
- If using meat, start by boiling the meat with water at the same level of the meat until tender. Half way through the cooking, season with salt and 1/4 of the chopped onions.
- Mix egusi with water to form a paste. Add to boiled meat and let it cook for 10 minutes. Add in smoked fish and let them cook for another 5-10 minutes. Be sure to check the consistency of the soup as you go, adding more water as needed.
- Now add in Maggi, salt to taste and crayfish. Mix well and let them simmer for two minutes.
- Add in chopped or roughly blended okra (please watch video to see how I prepare the okra). Mix well with the rest of the soup. Add in water as needed. If you want it lighter, add in more water. Let it cook for 2-5 minutes. Be careful not to overcook the okra. It should still look green and vibrant. Taste to make sure seasoning is perfect.
- Serve with cooked garri or any fufu of choice.
Add to boiled meat and let it cook for 10 minutes. Add in smoked fish and let them cook for another 5-10 minutes. Be sure to check the consistency of the soup as you go, adding more water as needed.
Now add in Maggi, salt to taste and crayfish. Mix well and let them simmer for two minutes. Add in chopped or roughly blended okra (please watch video to see how I prepare the okra).
Serve with cooked garri or any fufu of choice.
