Okro Soup with Goat Meat
Servings: 3
Ingredients
- 600 grams goat meat bone-in or boneless
- 10 fingers okro
- 5 hot peppers scotch bonnets
- ½ large onion blended
- 2 tbsp ginger paste
- 1 tsp aniseed ground
- saltpetre
Instructions
- Chop or grate okro.
- In a pan, add about 4 tablespoons of water, about 3 groundnut sized saltpetre pieces and cook on the stove for 2 minutes to tease out the slime. Set aside.
- Wash goat meat and place it in a large pot. Add ginger, aniseeds, onions, ginger, peppers and salt.
- Once the peppers have softened, blend or grind them and put them back into the pot.
- Steam until meat is tender making sure to add enough water to get enough stock for the soup.
- Taste for salt and if necessary, add more.
- Add okro to soup and stir properly. Cook for a further 2 minutes and turn off the heat. Do not cover the soup fully with the lid until the soup has cooled off.
- Serve hot with banku, akple, rice or gari.
Video
Notes
- Aniseed can be overpowering when used in excess. Use sparingly and adjust if necessary.
- You can add the chopped okro to the soup directly without having to tease out the slime. Also, the addition of saltpetre is optional, especially if you don't like your okro soup to be very slimy.
- After the soup is ready, make sure to cover the contents only halfway with the lid else the soup will lose a lot of its slime if you cover the entire pot with the lid.