Okra Soup with Crab [GUEST POST]
There are those who love okra and those who don’t, those who find it too slimy and those who just happen to love that slimy texture. But once you get used to it, it goes well with almost everything: fufu, gari, pounded yam, rice, etc…
Okra soup is very popular in many West African countries and there are more than a hundred ways of cooking okra soup. It can be cooked with beef, fish, chicken, goat meat, lamb, smoked fish, shrimp and so one.
One of my favorite ways to cook okra soup is with beef and crabs, although I have tried many other ways to cook okra soup, but this so far the one I prefer, I like the way the crabs add a wonderful flavor to the soup.
This guest post was written and submitted by Oumou of Kadirecpes.com. She also happens to be an African food blogger from Guinea! If you are interested in submitting a guest post geared towards African (or more specifically, Nigerian!) food, send your recipe and photos to firstname.lastname@example.org.
Now let me show you how to make this delicious soup that you are going to love (I promise :).
Preparation time: 15 min Cooking time: 60 min Serves: 4
- 300g of beef, cut into medium pieces
- 2 cups of sliced okra, you can use fresh or frozen okra (I suggest using fresh ones)
- 1 medium crab, clean and divided into pieces
- ½ cup of palm oil
- 1 large onion, minced
- 1 bouillon cube (Maggi)
- 2 fresh tomatoes, mashed
- ½ tbsp tomato paste (or puree)
- Chilies, to taste
- Salt to taste
Step 1: heat the palm oil to medium heat in a heavy saucepan and fry the beef until brown
Step 2: Add the mince onion, fresh tomatoes and tomato paste. Fry it for 5 more minutes
Step 3: Cover the meat with 2 cups of water and let simmer until the beef is tender. Let’s say 20 to 30 min
Step 4: Once the beef is tender, add the crab and 2 cups of water. Let it cook for 5 min or till the crab turns pink
Step 5: Add some hot chilies (to your taste) , add the okra and bouillon cube(Maggi). Stir all together and let simmer at very low heat for 20 min
Step6: To finish salt and pepper to your taste, you may add more peppers if you wish.
Serve with Fufu, Eba or pounded yam. I love to serve mine with Fufu plantain.
- Make sure the meat is tender before you add the other ingredients.
- Once you have added the okra don’t go away because you will need to stir the sauce often to prevent it from burning.
- The first thing I thought when I saw this, was that the okra were huge! I mean, larger than I’ve ever seen Okra to be. The Okra I purchase are smaller and as such, have smaller seeds. I’ve never had Okra soup with crab, much less any kind of seafood (apart from fish of course!), so this was interesting to read. I haven’t cooked real crab in a long time, I mean, a good while, I don’t even remember the last time I purchased it.
- I totally love the idea of using crab, especially as the flavors from the soup will seep into the crevices of the crab and when you suck up those juicy, meaty pieces, you are almost guaranteed to be getting a flavorful mouthful of crab.
- Another interesting tidbit is that I was taught not to add onions to okra as it prevents it from drawing, but in the past (as recent as last weekend), I have used stew (which was blended with onions) and didn’t have any troubles with it drawing and no, I didn’t use kaun/potash, which is supposed to help okra, draw. The use of onions in Oumou’s recipe didn’t seem to affect it either. Is that a food myth we need to debunk or would that be premature?
- I’m also assuming that the beef would be the kind easily found in the West to get soft in a few minutes. If I’m right, please don’t attempt the recipe with goat meat, as your meat would still be considerably tough after boiling for 20-30 minutes.
- I would have loved to see a photo of the soup with plantain fufu, just to put it into context. And the covered pot? Girl?! We need to see what’s on the inside, not the red lid! -_- (Jokes aside, but I can’t tell what the soup looks like in the pot).
- Otherwise, I’d definitely love to taste it with fufu which I haven’t had in forever. Nice work well done!