Nigerian Okra Soup with Smoked Mackerel and Prawns
Delicious okra soup (ila alasepo) from Nigeria, prepared with smoked mackerel and prawns for a mouthwatering taste.
Ingredients
- 500 g Okra
- Salt to taste
- 1 tablespoon Fermented locust beans
- 1 Red bell pepper
- 1 Onion
- 1 Scotch bonnet pepper
- ¼ cup Palm-oil
- 4 fillets Smoked mackerel
- 2 tablespoons Ground crayfish
- 1 cup Prawns
Instructions
- Wash the okra pods, then cut off the stems. Prepare for cooking by chopping with a knife or food processor, grating or blending coarsely.
- Add the okra into a pan with 3 cups of water. Wash the fermented locust beans and also add to the pan and stir properly. Do not cover the pan.
- Cook for 7 mins, add some salt to taste, and stir until the okra is soft to bite. Total cooking time should be around 10 mins.
- Make the pepper base by blending the bell pepper, scotch bonnet pepper and onion into a puree. Debone and fillet the smoked mackerel.
- Heat palm oil in a pan for 1 min, pour in the pepper mix and cover the pan. Leave to cook for 10 mins, then add 2 cups of water.
- Pour in smoked mackerel and ground crayfish and allow to cook for another 10 mins. Add the prawns and cook for 3 minutes.
- Combine the okra and pepper base in one pan and mix very well. Taste for salt and adjust accordingly. If the stew is too thick, you can also add some water to thin here. Leave for 2 mins, then remove from heat.
Nutrition
Calories: 231kcalCarbohydrates: 7gProtein: 19gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 82mgPotassium: 596mgFiber: 3gSugar: 2gVitamin A: 980IUVitamin C: 38mgCalcium: 77mgIron: 2mg
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