SURF & TURF OKRO SOUP
Surf & Turf Okro Soup
Luxury okro soup…
Yield: 12-15 servings
PREP IT!
Pepper Blend
2 large Bell pepper, red, fresh, cut into 16 chunks
1 large New Mexico chili, dried, rehydrated
½ large Red onion, fresh, cut into 16 chunks
¼ large Yellow onion, fresh, cut into 8 chunks
1 clove Garlic, fresh, whole
¼-inch piece Ginger
1 large Habanero
Lamb
1 pounds Lamb, cubed, cleaned, and trimmed
1 teaspoon Taste Tutor Smoked 101
1 tablespoons Curry powder
½ bunch Thyme, fresh (or 2 teaspoon dried thyme)
1 large Bay leaves
¼ large Red onion, chopped
¼ large Habanero pepper, halved
1 cube Chicken bouillon
8 ounces Chicken broth
8 ounces Water
Assorted Meat
2 pounds Cow foot, cleaned
2 pounds Oxtail, cleaned
1 tablespoon Taste Tutor Smoked 101
1½ tablespoon Taste Tutor Jollof Seasoning
2 tablespoons Vegetable oil
1 pound Shaki (Tripe) – I used honeycomb tripe
1 larg Red onion, diced small
16 cloves Garlic, fresh, whole
2 large Habanero, diced small
1 teaspoon Salt
4 teaspoon Thyme
2 cubes Chicken bouillon
2 cubes Crayfish bouillon
32 ounces Chicken broth
32 ounces Water
Crawfish & Blue Crab
10 cloves Garlic
24 ounces Beer
1 tablespoon Taste Tutor Jollof Seasoning
Greens
½ bunch Kale, fresh, cleaned and stems removed, cut into thin strips
¼ cup Uziza leaf, dried, rehydrated, drained
Okro Soup
4 tablespoons Vegetable oil
3 tablespoons Red palm oil
1 large Mackerel, whole, cut into 4 portions, cleaned, dried, seasoned, and seared
8 ounces Shrimp, peeled, seasoned, and seared
8 ounces Bay scallops, seasoned, seared
2 tablespoon Taste Tutor Smoked 101
2 teaspoons Taste Tutor Jollof Seasoning
½ medium Red onion, diced small
1 large Habanero, minced
¾ teaspoon Locust Beans, fermented (Iru)
¾ teaspoon Crayfish powder
1 cube Crayfish bouillon
Full batch Pepper blend (recipe above)
2½ cups Broth used to cook meat. Add more or less broth depending on how dry you like your soup.
Full batch Precooked meats and seafood (recipes above)
2 pounds Okra, diced small plus save a little bit to blend with water based on how much you want your soup to draw
¼ bunch Kale, blanched and drained
¼ cup Uziza leaf, dried, rehydrated, drained
MAKE IT!
Pepper Blend
In a blender or a food processor, add all ingredients and pulse until approximately 1/8 inch in size.
Pour ingredients into a strainer and allow to drain, refrigerated, until most of the water has separated from the pepper blend (about 8 hours).
It is now ready to use.
Lamb
Preheat oven to 450F.
Trim lamb meat of excess fat. This will prevent your gravy from being overly oily; some oil is good. Rinse lamb meat with water and vinegar to make sure they are extra clean after trimming.
Add all ingredients to a large pot and bring to a boil.
Cook for 3 hours, covered, stirring every 30 minutes on medium-low to low heat or until lamb meat is tender and begins to fall off the bone.
Remove lamb from broth and place on a parchment lined baking sheet. Roast for 20 minutes until it begins to brown and is partially crispy. Set broth aside to use in soup.
It is now ready to use.
Assorted Meat
Preheat oven to 450F and put water on to boil.
Clean tripe by peeling off the impurities and excess fat. Add it to a bowl with salt and scrub the entire surface of the tripe. Add vinegar to the bowl and continue to scrub. Add cold water to the bowl to rinse off the salt and vinegar. Rinse again in cold water until the water runs clear. Pour water out of the bowl and pour in boiling water, letting it soak for 2 minutes. Pour off boiling water and rinse again with cold water. Cut tripe into desired size. It is now ready to cook.
Clean cow foot by adding vinegar and water to a bowl and rinse. Add rinsed cow foot to a large pot with water and boil for 20 minutes to remove any dirt and fat. Pour off water and rinse again in cold water. It is now ready to cook.
Trim oxtails of excess fat. This will prevent your gravy from being overly oily; some oil is good. Rinse oxtails with water and vinegar to make sure they are extra clean after trimming. It is now ready to cook.
Season cow foot and oxtails with Taste Tutor Seasoning 101 and Taste Tutor Jollof Seasoning
In a large heavy bottom pot, add oil and heat over medium high heat. Working in batches, sear cow foot and oxtails until browned on all sides.
To the pot, add red onion, garlic, habanero pepper, salt, thyme, bouillon cubes, chicken broth, and water. Reduce heat to medium and allow to boil for 2 hours and 20 minutes, adding more water to cover as necessary.
Add shaki (tripe) to then pot and continue to boil for another 40 minutes.
Remove assorted meats from broth and place on a parchment lined baking sheet. Roast for 20 minutes until it begins to brown and is partially crispy. Set broth aside to use in soup.
Assorted meats are now ready to use.
Crawfish & Blue Crab
Rinse crawfish and blue crab to clean.
Add all ingredients to a large pot and bring to a boil.
Cook for 10 minutes, covered, on medium-low to low heat or until crab shells turn red.
Remove seafood from broth and set aside. Set broth aside to use in other recipes.
Seafood is now ready to use.
Greens
Rinse greens separately. Chop into desired size strips.
Add each type of green to a separate bowl and pour boiling water over the greens to blanch. Allow greens to sit in boiling water for 2 minutes until the color of the leaves is bright green. Pour off the boiling water and pour in ice water to stop the cooking. Allow to soak 5 minutes in ice water.
Pour off water and squeeze the excess water out of the greens.
Set aside to use in okro soup.
Okro Soup
Over medium high heat, add vegetable and palm oil, into a large pot. Season both side of the mackerel, shrimp, and bay scallops with 2 teaspoons of the Taste Tutor Smoked 101 and Taste Tutor Jollof Seasoning. Once oil is hot, sear mackerel, shrimp, and scallops until golden brown. Remove from pot and set aside.
To hot oil, add red onions, habanero, locust beans, crayfish, crayfish bouillon cube, and remaining Taste Tutor Smoked 101. Sauté until onions are translucent.
Next, add pepper blend. Mix thoroughly to combine and fry for about 10-15 minutes, stirring occasionally. Fry until you can literally see the palm oil simmering at the top and there are no more traces of water.
Add broth, then stir to combine and bring to a light boil.
Add in precooked meats and seafood. Cook for 3 minutes.
Add in okra. Cook for an additional 5 minutes until soup is thickened.
Add in kale and uziza leaf. Cook for an additional 2 minutes.
Stir one last time and take off heat. Enjoy with your favorite swallow.
Tip:
Reheat leftovers: in a pot with a little bit of water over low heat or in a bowl with a little bit of water, covered with plastic wrap and microwave about a minute.