Okra Soup (Nkruma Froe)

Ingredients

• 17 ⅔ oz (500 g) fresh okra, finely chopped or sliced
• ⅓ cup (79 ml) red palm oil
• 1 large onion, diced
• 4 fresh tomatoes, blended
• 2 tbsp (30 ml) tomato paste
• 7.0 oz (200 g) smoked fish (mackerel or herrings), deboned and flaked
• 3 ½ oz (100 g) dried crab or shrimp (optional)
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 Scotch bonnet peppers, minced
• 2 tbsp (30 ml) ground crayfish
• 2 seasoning cubes
• Salt to taste
• 2 cups (475 ml) water or stock

Instructions

1. Wash okra thoroughly and pat dry. Slice into thin rounds or chop finely - the finer you cut, the more viscous the soup.
2. Prepare smoked fish by soaking in hot water for 10 minutes, then debone and flake into pieces.
3. Heat palm oil in a large pot over medium heat until it shimmers.
4. Add diced onion and sauté for 5 minutes until softened.
5. Add garlic, ginger, and Scotch bonnet peppers. Cook for 2 minutes.
6. Add tomato paste and fry for 3-4 minutes, stirring constantly.
7. Add blended tomatoes and cook for 10-15 minutes until sauce thickens and oil separates.
8. Add the chopped okra to the pot. Stir well and cook for 5 minutes.
9. Add water or stock, smoked fish, dried crab if using, and ground crayfish.
10. Add seasoning cubes and salt. Stir gently.
11. Cover and simmer on low heat for 15-20 minutes, stirring occasionally. The soup should be thick and slightly slimy.
12. Adjust seasoning and serve hot with banku, kenkey, or fufu.

Tips & variations

• Don't wash okra after cutting - this increases the slimy texture (which is desirable for this soup). If you want less sliminess, add the okra to the hot oil first and fry for a few minutes before adding liquid. The combination of smoked fish and crab creates an incredible depth of umami flavor. Always use fresh okra rather than frozen for the best texture in this soup.