Cookbook:Nigerian Okra Soup I

Nigerian okra soup, also called ila alasepo, is a stewed okra soup. It is a very popular delicacy among the Yoruba ethnic group of western Nigeria.

Ingredients

 * Stockfish (Norwegian unsalted dried fish)
 * Nigerian smoked dryfish
 * Beef, in small chunks
 * Water
 * 250 g (8.8 oz) okra, finely diced
 * Red palm oil
 * Pumpkin leaves or spinach, washed and chopped
 * 1 spoonful ground crayfish
 * Pepper
 * Salt
 * Tripe (optional)
 * Onion (optional)
 * Shrimp (optional)

Procedure

 * 1) Soak the dry fish and stockfish in water, then debone them. Cut into pieces.
 * 2) Starting with the toughest meat first, cook all the meat and fish until done. Add water sparingly and top up as necessary.
 * 3) Heat the palm oil in a separate pot. Add the diced okra and start frying.
 * 4) Add some meat stock to the okra from time to time. Stir until you notice the okra start to draw. This process should take a maximum of 5 minutes to avoid overcooking the okra. Add hot water if necessary to get the consistency you like.
 * 5) When the okra is very elastic, add the chopped vegetables and stir well. Add the meat and fish, ground crayfish, pepper, and salt to taste. Stir well.
 * 6) Cover the pot and leave to simmer and it is ready to be served.

Notes, tips, and variations

 * You can use frozen okra if that's all you have, but fresh okra is better.
 * To make the okra very smooth, use a blender and blend until it's pureed. 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.