OKRA SOUP / SAUCE GOMBO

 OKRA SOUP



The second recipe we are going to look at is one of the most eaten meal eaten around the continent, and it is none other than OKRA SOUP! This meal’s base is OKRA which can be grounded or sliced. It grows all around the continent, is very low in calories and has a slimy yet consistent texture. The soup is very appreciated because it can be made with any meat, seafood or greens. This is a very healthy meal, you must try and every bite is an explosion of flavour!

Recipe for 6 persons

Ingredients

  • 700g Okra half minced and half sliced
  • 1 red bell pepper
  • 1kg of Smoked Turkey wings ( or any meat)
  • 1 Small onion minced
  • 1 scotch bonnet or hablanero pepper
  • 3 Tbsp crayfish
  • 200g Spinach
  • 500g shrimps
  • 1 large dry Fish
  • 4 Tbsp Locust bean (also called Iru, or soumbala) (optional)
  • 1/2 to 3/4 Palm oil
  • 1 Tsp Seasoning powder or cube
  • 4 to 5 cups water

Instructions

1.                   Boil the Smoked Turkey wings with salt, seasoning powder and minced Onions. Cook till tender.

2.                   While the meat is boiling, mince half of the onions in a food processor or a chopper and slice the other half. Set aside

3.                   Mince the red bell pepper and scotch bonnet pepper in the chopper and set aside

4.                   When the meat becomes tender, add the minced pepper, crayfish, and locust bean and leave to cook for about 10 minutes.

5.                   Shred and add the washed dry fish and leave to soften for about five minutes.

6.                   Add the palm oil, shrimps and the minced and sliced okro. Leave to cook for about 3 to 5 minutes.

7.                   Stir in the spinach and mix until wilted.

8.                   Remove from heat immediately and serve with rice, cassava or corn fufu, waterfufu, pounded yam or garry.

ENJOY YOUR MEAL



SAUCE GOMBO

La deuxième recette que nous allons découvrir est l'un des repas les plus consommés du continent, et ce n'est autre que la sauce gombo! La base de ce repas est constituée de gombo qui peuvent être moulus ou tranchés. Il pousse sur tout le continent, est très faible en calories et a une texture visqueuse mais consistante. Cette sauce est très appréciée car elle peut être préparée avec n'importe quelle viande, fruits de mer ou légumes verts. C'est un repas très sain que vous devez essayer ! Chaque bouchée est une explosion de saveurs!

Recette pour 6 personnes

Ingrédients

• 700 g de gombo mi-haché et mi-tranché

• 1 poivron rouge

• 1 kg d'ailes de dinde fumées (ou n'importe quelle viande)

• 1 petit oignon émincé

• 1 piment en fruit

• 3 cuillères à soupe d'écrevisses

• 200g d'épinards

• 500g de crevettes

• 1 gros poisson fumé

• 4 c. À soupe de haricots de caroube (également appelé Iru ou soumbala) (facultatif)

• 1/2 à 3/4 d'huile de palme

• 1 cuillère à café de poudre ou de cube d'assaisonnement

• 4 à 5 tasses d'eau

Instructions

1. Faites bouillir les ailes de dinde fumée avec du sel, du cube d'assaisonnement et les oignons émincés. Cuire jusqu'à tendreté.

2. Pendant que la viande est en ébullition, hacher la moitié des oignons dans un robot culinaire ou un hachoir et trancher l'autre moitié. Mettre de côté

3. Hacher le poivron rouge et le piment Scotch Bonnet dans le hachoir et réserver

4. Lorsque la viande devient tendre, ajoutez le poivron émincé, les écrevisses et le caroube et laissez cuire environ 10 minutes.

5. Déchiqueter et ajouter le poisson fumé lavé et laisser ramollir pendant environ cinq minutes.

6. Ajouter l'huile de palme, les crevettes et le gombo émincé et tranché. Laisser cuire 3 à 5 minutes environ.

7. Incorporer les épinards et mélanger jusqu'à ce qu'ils soient fanés.

8. Retirer du feu immédiatement et servir chaud avec du riz , du fufu de manioc ou de maïs, du waterfufu, de l'igname pilée ou du tapioca.

BON APPÉTIT



Comments

  1. Cheri OkaforNovember 6, 2020 at 8:50 AM

    Honestly I can’t take anything out of this plate! 😋😋😋

    ReplyDelete

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