Okroh Soup (Sierra Leonean Okra Soup)

Ingredients

• • 500g fresh okra, tops trimmed, finely grated (not sliced)
• • 400g stewing beef or cowfoot, cubed
• • 150g smoked fish, soaked, deboned and flaked
• • 60g dried/smoked shrimp (crayfish), ground
• • 1/2 cup (120ml) red palm oil
• • 1 large onion, chopped
• • 2–3 scotch bonnet peppers, blended
• • 1 tbsp ogiri (fermented locust bean paste)
• • 1 tbsp tomato paste (optional, for colour)
• • 2 Maggi cubes, salt to taste
• • 800ml–1 litre water or beef stock
• • Steamed rice or foofoo, to serve

Method

1. 1

   Season the beef with salt, half a Maggi cube and a little onion. Cover with 600ml water and simmer 40–50 minutes until tender; reserve the broth.

2. 2

   Heat the palm oil in a heavy pot. Add the remaining onion, blended scotch bonnet, ogiri and tomato paste; fry 5–7 minutes until the oil starts to separate.

3. 3

   Add the meat with its broth, smoked fish and ground dried shrimp. Simmer 10 minutes so the flavours marry.

4. 4

   Stir in the grated okra a little at a time, then top up with water or stock to a loose soup consistency. Do not cover with a tight lid — okra needs to keep its bright colour.

5. 5

   Simmer on medium-low 15–20 minutes, stirring gently, until the okra is cooked through and the soup is glossy and clearly 'drawing' (forming ropey strands when lifted with a spoon).

6. 6

   Add the second Maggi cube, taste for salt and heat, and serve hot with white rice or foofoo.