Ada's Family Table@ada

Okra soup

Finely chopped okra, tender fish and a little palm oil make a quick soup for your favourite swallow. From Ada's Family Table.

• 400 g Fresh okra
• 400 g Boneless white fish
• 2 cups Fish stock
• 2 tbsp Palm oil
• 1 Onion
• 1 tbsp Ground dried crayfish
• 0.5 tsp Ground chilli
• to taste Salt

1. 1

   Wash the okra and trim its stalks. Chop finely. Cut the fish into large pieces and check for bones.

2. 2

   Put the stock, chopped onion, crayfish and chilli in a saucepan. Simmer for 5 minutes.

3. 3

   Add the fish and simmer gently until it is opaque and cooked through, around 6–8 minutes depending on thickness.

4. 4

   Stir in the palm oil, then add the chopped okra. Cook for another 4–5 minutes, stirring gently around the fish.

5. 5

   Taste and adjust the seasoning. Serve hot with eba or pounded yam.

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