We prepared this soup with a heart full of love for some special folks.
They specifically requested the use of Palm-oil, and so we prepared it the traditional way, mummy taught.
Okro is full of fibre and really delicious.
We loved the crunch from the fresh Okro, and then the slight bitterness + sweet aftertaste from the bitterleaf.
Goat Meat just took the soup from a “AA” to a “”AAA”. Goat broth is super rich, thick, and then the marrow… goat marrow… ahh, just divine.
You know the kind of soup that makes your eyes roll to the back of your head and then come right back in pleasure.
This soup did just that. It was delicious, and made me miss my Mummy.
- 3 lbs of goat meat (chopped into bite sizes)
- 4 cups of water
- 1 xl red onion (chopped)
- 3 tbsp freshly minced ginger
- 4 cloves of garlic (peeled)
- 2 tbsp salt
- 2 stock cubes
- 2 tsp ground cameroon pepper
- 1 tbsp powdered ogiri
- 5 tbsp ground crayfish
- 3 tbsp ground ogbono
- 3 medium bay leaves
- ¼ cup PalmOil
- 4 cups freshly chopped Okro
- 8oz frozen Bitterleaf (thawed, and washed thoroughly)
- 3 cups frozen chopped spinach
- Add the goat and water into a pot and set on the stove to boil.
- Blend the onions, garlic, ginger with 3 tbsp water.
- Pour blend into the boiling goat.
- Add bay leaves, salt and stock cubes and cook for about 30mins or until the meat is soft.
- Add all other ingredients except the okro, bitterleaf and spinach.
- Stir to combine and then cook for about 15mins.
- Add the veggies (okro, bitterleaf and spinach)
- Stir to combine.
- Taste for salt and adjust as necessary.
- You may also add about 1 cup of water if the soup is too thick for your liking
- Cook for about 7 mins.
- Turn of heat and serve.
We hope you enjoy it as much as we did.
Oya Come Chop 🙂