Howdy folks! 😊
‘Okra Soup’ is a big deal in these parts 🇿🇲…and I’m using the term ‘soup’ loosely here 👌🏾. That’s because this dish is eaten as an accompaniment to Nshima, and not really as a stand alone soup.
There’s 2 ways this is usually cooked – mashed up or chunky – and this is the ‘chunky version.’ 😊
Someone sent me a request for this recipe, and I obliged.
Easy to make, and delicious 😋 – so here goes :
Okra
Course: SidesDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
15
minutesCuisine
Zambian
Ingredients
500g Okra
2 Teaspoons Soda or Bicarbonate of Soda
1/2 Teaspoon Salt
1 ripe Tomato
1/2 red Onion (optional)
2 cups Water
Directions
- Wash and cut the Okra into ‘chunks’ about 2cm each, minimum. 😊
- Also chop the tomato and onion, as shown below. I listed Onion as optional because most people don’t actually add onions to this dish. I like the subtle flavor they bring, so I add them. 😋
- In a medium saucepan, add the water, salt and soda. Bring to the boil. 😊
- To the boiling solution, add the tomato and onion first, and then after 3 minutes, add the Okra.
⛔️ Please note the cooking stick is used very sparingly, just to make sure there’s no spill over as the Okra become frothy. But not to actually stir the ingredients continuously. Remember, we want the chunks intact. 😊
⛔️ For the mashed Okra variety, you will want to actively whisk the Okra as it cooks.
- After about 10 – 15 minutes of cooking and ‘controlling the froth, the water would have reduced and the okra chunks softened, but still holding their shape. Taste for seasoning.
The dish is now ready. 😊
- Transfer to a serving bow, and enjoy as is- or preferably with Nshima! 😋💕
why the bicarbonate or soda? I have never put that in a soup. What is the reason?
It softens the Okra especially if there’s any tough membranes in it. The soup should be ‘drinkable’ without any chewiness. Originally, the traditional recipe called for a similar ingredient, derivative of wood ashes soaked in water, to achieve a unique taste and consistency. However in these modern times, bicarbonate of soda is a fair tenderizer, even for meat.
While making a picture book about Africa I came across this site. Now that I’ve found this recipe, I want to try to make it…
Sounds Awesome! Is the book Done?
All the best with the recipe!