![]() Cooking or frying the okra in high heat will cut down the slimy texture while cooking on low heat for a prolonged period will increase it. If the mucilage in the okro stew bothers you, there are ways to reduce it slightly.For a vegan option, you can substitute the meat with mushrooms.Be sure to let it thaw in the fridge overnight before reheating. You can also freeze your leftover okro stew in a freezer-safe container for 1-3 months. ![]() To reheat, either microwave it in 1-2 minute bursts until fully reheated or let it come to temperature in a saucepan on the stove. Store your leftover okra soup in an airtight container in the fridge for 3-5 days. At this point, I am usually okay with the texture but if it is too crunchy for you, let it boil for a few more minutes. When cooking the okra, let it boil for 5 minutes, then check the texture of the soup with a slotted spoon.Add some spinach to make it even more filling.You can add or subtract anything on this list just make it your own! Bring to a boil and add the spices, meat, shrimp, bell pepper, smoked catfish, and locust bean.Since the meat stock is usually very flavorful, you might need to add more spices to bring out the flavor if you just use water. Add in the meat stock from boiling the meat or just water if you have none.Stir in for about 5 minutes, and the okra will start to turn a bit slimy. Fry some onions till it just begins to turn brown, then add the chopped okra. In a large skillet on medium-high heat, add some palm oil.If you're using smoked fish and locust bean, soak them separately in hot water for 5 minutes, break apart the smoked catfish and remove the bones.You will need the meat stock to enhance the soup's flavor, so don't toss it. Then add some salt, black pepper, seasoning cubes, and enough water and cook until tender. Cut the assortment of meat you chose into small pieces.The easiest and fastest way is to chop with a food processor as this makes the okra chunks uniform in size, and it is ready in about 2 minutes.You can also cut it with a knife into smaller pieces to make it chunky, use a grater with a large hole shredder, or chop with a food processor. To make it very smooth, use a blender and blend till it's pureed. You can control just how smooth or chunky you want it to be.For the longest time, I used frozen, but when I tried it with fresh okra, I realized what I had been missing. You can use frozen okra if that's all you have, but I promise you, fresh okra is so much better.Spices: I used bouillon, ground crayfish, cayenne pepper, and salt.įor this okra soup recipe, you have to prepare the okra first if you're using fresh okra.Other vegetables: The traditional Nigerian okro soup is not cooked with bell peppers, but I added it because I think it gives more texture and flavor, especially if you're eating it alone as a meal, like I do. ![]() The flavor will not be exactly the same, but you will still have a tasty okro soup dish.
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