Eunice loves to cook food from her native Nigerian cuisine and share her recipes with others.
Okra is a versatile and delicious vegetable that can be prepared in many different ways, including fried, marinated or pickled. In Nigeria, okra stew is one of the most common stews in the local cuisine. It is one of the few dishes that is enjoyed by the many diverse ethnic groups in the country.
Locally, okra stew is called "okro soup." This particular recipe was specially developed by a chef friend of mine, Olivia. In Nigeria, this stew is popularly served with pounded yam or cassava starch.
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- 3 handfuls okra, thinly sliced
- 1/4 kilogram beef, chopped
- 3 or more large snails
- stock fish (as much as you can afford)
- 1 teaspoon potash, finely ground
- Scotch bonnet, blended, to taste
- 1/2 cup palm oil
- 2 cubes seasoning
- 1 cup dry prawns
- pumpkin leaves, sliced
- salt, to taste
- dried crayfish, ground, to taste
- Remove the snails from their shells and wash thoroughly.
- In a pot over low heat, add the meat, snails, stockfish, and dried prawns. Add salt, soy seasoning cubes, and Scotch bonnet. Steam for 2 minutes. Note: Do not add water.
- Pour 1 cup of water into the steaming pot and stir. Add potash and palm oil to the boiling meat and bring the mixture to a boil.
- When the oil is completely dispersed in the mixture, add the sliced okra and pumpkin leaves. Cover for a few minutes.
- Stir and taste. Add more salt if needed and stir again. Cook for 1 minute more, then turn off the heat.
- Serve with any starch of your choice.