HOW TO MAKE DELICIOUS OKRA SOUP WITH EGUSI

Published Apr 23, 2016

Updated Apr 26, 2017

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It’s a Garri and Okra Soup kinda day. Delicious gooey Okra soup made with the blessings of Egusi.

This is my favourite way to eat okra because the taste of the Egusi just takes the soup to a whole new level. And you know what? I eat with no guilt what so ever. Okra is so healthy and the soup needs no added oil, at least to me. Pair this delicious soup with some garri, corn fufu, semolina or whatever rocks your okra soup boat. Finger-licking…

OKRA-EGUSI SOUP RECIPE

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Serves: 4

Ingredients

1 and a half cups of fresh okra (finely chopped or grated)

1 cup of ground egusi

2 pounds (or 1 kg) of boiled meat and fish of choice with the stock

2 cups of Maggi

Salt to taste

1 habanero pepper (optional)

Half a cup ground crayfish

Half a cup chopped onions

You want to make sure your boiled meat/fish has some stock to it. I used canda (beef skin) and beef as you can see below. I later added some smoked and fried fish. I didn’t want to add it at the beginning because when you do so it easily scatters before the cooking is over. Bring your stock to a boil.

Now mix your ground egusi with some water, put into the pot, stir and let it simmer.

All that white goodness makes me wanna sing a song:

“Egusi lifted okra

Egusi lifted okra

When nothing else would do

Egusi lifted okra.”

Don’t mind me. I get carried away sometimes.

Now add in your crayfish. This gives it a rich irresistible flavour.

I feel like singing another song but I don’t want to bore you too much so I’ll just move over to the next step.

After stirring in the crayfish let it simmer for a while then add the freshly chopped (or grated/blended) okra.

Mix baby, mix! Add in chopped onions. I add it at this stage because I want the fresh flavour of onions to linger in the soup. You can add yours earlier on before the egusi if you so wish.

At this point, you want to adjust the consistency of the soup. If it is too thick, add some water to lighten it up. Note that you shouldn’t add so much water from the start. It is better the soup turns out too thick than if it turns out too light.

Add your fish and throw in your pepper if using. Note that you can also add ground pepper too if you so wish. Let all that egusi-okra goodness marry together for about two to five minutes. My friend, you just made for yourself something delicious!