Tag: Okra

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Okra Soup (FétriDessi)

Okra Soup
Okra Soup (FetriDessi) is one of the most popular and easy-to-prepare West African soups. The setup takes a lot of time. The okra needs to be washed and grated; the leaves (Gboma or Ogbono) needs to be washed and cut them roughly. Subsequently prepare the meat, smoked or dried fish and shellfish. Once the setup is finished, cooking is fast.
The Okra Soup can be prepared with mutton, beef, chicken or pork. Here is the step by step to cook the meat. For fish, we can use smoked Mackerel, fried tilapia, douevi … for crustaceans, we can use crab, octopus, crayfish, shrimp …
Okra is a rich source of dietary fiber, minerals and vitamins, as well as a low-calorie vegetable. Known in most West African countries as Okro and French speaking countries as gumbo. I used red oil for recipe. You can also cook the okra with tomato sauce or cook the okra dry.
Serve hot Okra soup with Makoume, Ewokoume, Ougali (Ugali), Ablo (ou Ablo simplified), Kenkey (ou Kenkey simplified), gari or rice.

Fétri dessi (Okra Soup)

  • ½ lbs chopped goat
  • 1/4 lbs beef skin
  • To season the meat
  • 1/2 sliced onion
  • 1 tablespoon ginger
  • 2 tablespoon garlic
  • 1 cube
  • 1 Bay leave
  • Salt to taste
  • 2½ cups of freshly chopped Okra
  • 10 fresh shrimps
  • 2 fresh crabs
  • 1 piece of salted fish (Lanhounhoun)
  • 5 Douèvi
  • 2 chopped Habanero peppers
  • 1 cup of palm oil
  • 2 tsp dry grounded pepper or chili flakes
  • 2 cup meat stock
  • 1/2 tsp baking soda
  • 1/2 onion
  • 1 cube
  • Salt to taste
  1. Mix the meat and the spices and add enough water to cover the meat. Cook until the meat is tender. PS the beef skin may cook faster that the goat meat, remove it and set aside.
  2. Fry the goat meat
  3. Boil 2 cups of water in a saucepan. Add the baking soda.
  4. Then add the Okra, 1/2 onion + 1 piece of salted fish and the 1 cup meat stock.
  5. Mix together 1 cup meat stock with 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon paprika and 1 cube.
  6. Add the shrimp, crabs and the seasoning mixture.
  7. Add the hot pepper, Douèvi , beef skin and the goat meat and stir well.
  8. Let the soup cook uncovered for about 5-10minutes. Check for seasonings and add the palm oil.

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Okra Soup

Okra Soup

1 small onion

2 tomatoes

2 hot pepper

1 cup palm oil

Cooked Assorted meat, crab, shrimp and fish – I used a combination of turkey, crab, prawns 

6 cups chopped okra

6 cups meat stock or water

Blended seasoning (1 Onions, 1 clove, 1 allspice whole, 1 cloves of garlic, 1 tablespoon ginger, 1 cube )

1 lahoin (Salted fish)

Pinch of baking soda

 

In a large pot on medium heat, add in palm oil. Add onion and the tomato. Add the blended seasoning, lahoin and cook for 2 mins

 

Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 4 minutes.

Stir in chopped okra, Pinch of baking soda and cook for 10 min mins. 

Add the hot pepper and cook for another 3 minutes. Remove from heat immediately.

Serve with Akoumè

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Dried Okra soup

Dried Okra soup

1kg Fresh okra 

500g fresh goat meat

5 tablespoon red oil (zomi)

2 onion

4 crabs

habanero

3 tablespoon ginger

6 cloves garlic

2 bouillon cube

Salt to taste

1 pinch potash or bicarbonate

 

Scrub okra, rinse with cold water, pat dry with a towel and cut the okra in very thin slices.

Dry until crisp and breakable (about 12-18 hours, depending on dehydrator and okra size).

Crush the okra.

Clean the crab and cook with the palm oil, a third of of the ginger, garlic, onion and cube for 10 mins.

Marinate the goat and boil the meat with third of the ginger, garlic, onion and cube.

In a saucepan, add 3 cups water (or meat bouillon), a pinch of baking soda and add the dry okra. Stir constantly for 3 minutes and add the meat juice.

Simmer 2 min and add the habanero and the third of the ginger, garlic, onion and cube.

Simmer for 5 min.

Then add the palm oil and crab. Simmer for 5 minuted.

*For those without a dehydrator, no need to make the investment just yet. To dry okra in the oven, spread half of the batch of okra at a time in a single layer on a wire rack nestled in a baking sheet. Place in a 150 degree oven and turn okra every 3 hours for 12 hours or until desired crunchiness is achieved.

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Stewed Okra and Tomatoes

 

Stewed Okra and Tomatoes

  • 25 Okra (a medium size)
  • 1 onion (chopped)
  • A pinch of baking soda
  • 4 pepper
  • 1 green bell pepper
  • 2 tablespoon canola oil
  • 3 to mato
  • The meat of your choice (I used fried chicken and smoked fish together)
  • 1 tablespoon tomato paste
  • 1/2 sliced onion
  • 1 tablespoon ginger
  • 2 tablespoon garlic
  • 1 cube
  • 1 Bay leave
  • Salt to taste
  1. Slice the okra and set aside in a bowl
  2. Blend together1/2 sliced onion, 1 tablespoon ginger and 2 tablespoon garlic and set aside
  3. Boil 2+1/2 cups of water and add a pinch of baking soda
  4. Add the sliced okra and 1/2 onion (sliced)
  5. Mix together 1/2 cup stock and 1 cube
  6. Add the pepper, the bell pepper, and the mixture of 1/2 cup stock and 1 cubecook for 3 mins and set aside
  7. In another saucepan, bring the canola oil and the tomato puree to a boil.
  8. Add a tablespoon of tomato paste and the blended spices
  9. Add 1 cube, fried chicken, smoked fish, pinch of baking soda, the remaining onion . Cook for 5 mins
  10. Also add some chicken stock to get the desired consistency
  11. Add the okra, mix well and cook for another 5 mins

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Guinea Fowl Tomato stew & Plain Okra soup

Guinea Fowl Tomato stew

1 Guinea Fowl (Cut into parts)
1 medium sized Onion, chopped
1 teaspoon parsley
1 teaspoon Ginger
1 teaspoon black pepper
4 Garlic cloves, minced
1 Seasoning Cubes
Salt to taste

7 medium plum Tomatoes
1 medium Red bell pepper
1 Onion
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 Seasoning Cubes
Pinch of baking Soda
4 Scotch Bonnet

Wash the Guinea Fowl severally with clean water. Add the chopped onion, Crushed seasoning and Salt to taste. Pour in just enough water to cover the content of the pot. Cook on medium heat for about 20 minutes or until the Guinea Fowl is cooked. Fry and Set the pot aside. Strain the stock and set aside.


Blend Tomatoes, bell pepper and Onion until smooth. Strain the mixture and add 1 cup of water (and the stock as needed). Add the tomato paste and vegetable oil.Cook for about 5 mins. Make sure you stir once in a while to prevent the paste from burning.


Add the baking soda, cube and scotch bonnet and cook for 5 mins.
Add the Guinea Fowl. Stir and leave to cook further for 10 -15 minutes on medium heat.
Turn off the burner and serve as a compliment to dishes such as akoumè, rice, yam, potatoes, bread, plantain.

Plain Okra soup

10 medium Okra – Mine was precut and frozen.
1 cup Stock (Chicken/Beef/Fish or a mixture) – I used the Guinea Fowl stock
1 cup smoked fish (Doèvi) + 1 Garlic cloves, minced
1/2 Onion sliced
1 cup of spinach chopped
2 Scotch Bonnet
10 shrimps, cleaned
1 Seasoning Cube
Salt to taste
Wash the Okra with clean water. With a grater, Grate the Okra. Grating okra makes it “draw” more unlike when you chop it with a knife.
Boil 4 cups of water and the stock and add the smoked fish (until soft).


Add the okra seasoning cubes and salt to taste.


Add the shrimp and leave to cook on medium heat for 10 minutes (The longer you cook it the less slumy it becomes – I cooked mine for 30 mins)


Serve with akoumè.