OKRO SOUP with SPINACH, & FRESH PLANTAIN FUFU

Okro (Okra) Soup with Spinach and Fresh Plantain Fufu

From West Africa…

Yield: 4-5 servings

PREP IT!             

Okro Soup

  • 6 tablespoons Oil, red palm

  • 1 small Red onion, fresh, minced

  • 1 large Red bell pepper, fresh minced

  • 8 cloves Garlic, fresh, minced

  • 1 small habanero, minced (optional based on your spice tolerance)

  • 1 teaspoon Fermented Locust Beans (Iru), (optional)

  • 1 teaspoon Crayfish powder, dried, (optional)

  • 2 tablespoons Taste Tutor Seasoning 101

  • 2 teaspoons Taste Tutor Jollof Seasoning

  • 1 teaspoon Chicken bouillon or 2 tablespoons Vegetable bouillon paste, if making plant based

  • 3 cups Vegetable broth, low sodium

  • 1-pound Lean protein of your choice, precooked (smoked fish, shrimp, chicken, etc.) or omit if making plant based

  • 1-pound Okra, fresh, minced

  • 5 ounces Spinach, fresh, sliced, or frozen

Fresh Plantain Fufu

  • 2 large Green plantains, fresh, peeled and cut into chunks

  • ½ cup Cold water

MAKE IT!

For Okro Soup:

  1. In a large pot, heat oil over medium high heat. Sauté minced onion, red bell pepper, garlic, and habanero (if using) until onions are translucent.

  2. Add locust beans and crayfish (if using).

  3. Add Taste Tutor Seasoning 101, Taste Tutor Jollof Seasoning, and chicken bouillon. Fry until seasonings begin to toast.

  4. Add vegetable broth and precooked lean protein (or vegetable bouillon if making plant-based option).

  5. Cook 5-10 minutes,until sauce begins to boil. Once boiling, add in minced okra and cook for an additional 5 minutes until soup thickens.

  6. Add in spinach and cook for 1 more minute. Soup will be VERY viscous.

For Fresh Plantain Fufu:

  1. Blend peeled green plantains and water until very smooth.

  2. In a medium pot over medium heat, pour plantain blend and cook until a thick sticky dough forms, about 5 – 10 minutes. Be sure to stir, using a wooden spoon, from the bottom and scraping down the sides constantly, about 10 minutes.

  3. Scoop fufu out into a bowl with a little bit of water in it (to prevent sticking)

  4. Enjoy the soup and fufu together! Or replace fufu with your favorite swallow.

Tip: The smaller the okra is cut, the more “draw” you’ll get from your soup.

Reheat leftovers: on the stovetop or in the microwave.

Carolina Red Rice

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