📝 About This Recipe
This vibrant, nutrient-dense soup is a celebration of texture and deep umami flavors, rooted in the rich culinary traditions of West Africa. Fresh okra is finely hand-chopped to create a luxurious, silky consistency that perfectly coats succulent shrimp and tender chunks of white fish. Infused with aromatic red palm oil and a hint of smoky heat, this vegetable-forward masterpiece is both a comforting soul food staple and a sophisticated exploration of coastal flavors.
🥗 Ingredients
The Aromatics & Base
- 1/4 cup Red Palm Oil (unrefined for authentic flavor and color)
- 1 large Red Onion (finely diced)
- 1-2 pieces Scotch Bonnet Pepper (minced; remove seeds for less heat)
- 1 tablespoon Fresh Ginger (grated)
- 3 cloves Garlic (minced)
The Body
- 1 pound Fresh Okra (finely chopped or pulsed in a food processor)
- 4 cups Vegetable or Fish Stock (low sodium preferred)
- 2 pieces Roma Tomatoes (blended into a smooth puree)
- 2 tablespoons Ground Crayfish (optional, for traditional smoky umami depth)
- 1 piece Bouillon Cube (vegetable or shrimp flavor)
Proteins & Greens
- 1 pound Large Shrimp (peeled and deveined)
- 1/2 pound Firm White Fish Fillet (such as snapper or cod, cut into 2-inch chunks)
- 2 cups Fresh Spinach (roughly chopped)
- to taste Salt and Black Pepper
👨🍳 Instructions
-
1
Begin by preparing the okra. Wash and pat the okra completely dry before chopping to minimize premature sliminess. Finely mince the okra by hand or pulse in a food processor until it reaches a coarse, gravel-like consistency.
-
2
In a large heavy-bottomed pot or Dutch oven, heat the red palm oil over medium heat until it melted and shimmering, but not smoking.
-
3
Add the diced red onions to the oil and sauté for 5-6 minutes until they become translucent and slightly caramelized around the edges.
-
4
Stir in the minced Scotch bonnet, ginger, and garlic. Cook for another 2 minutes until the kitchen becomes incredibly fragrant.
-
5
Pour in the blended tomato puree. Fry the mixture for about 8-10 minutes, stirring frequently, until the water evaporates and the oil begins to separate from the tomato paste.
-
6
Add the ground crayfish (if using) and the bouillon cube, crushing it into the base to distribute the flavor.
-
7
Pour in the stock and bring the liquid to a gentle boil. Reduce the heat to a simmer and let the flavors meld for 5 minutes.
-
8
Carefully add the chopped okra to the pot. Stir well to incorporate. You will notice the soup thickening immediately; this is the 'draw' or mucilage of the okra creating the signature texture.
-
9
Simmer the okra in the broth for 5-7 minutes. Do not overcook, as you want the okra to retain its bright green color and a slight bite.
-
10
Gently nestle the fish chunks into the bubbling soup. Cook for 3 minutes before adding the shrimp.
-
11
Add the shrimp and cook for an additional 3-4 minutes until the shrimp are pink and opaque and the fish flakes easily with a fork.
-
12
Fold in the chopped spinach. The residual heat will wilt the greens in about 60 seconds.
-
13
Taste the soup and adjust the seasoning with salt and black pepper as needed. Remove from heat immediately to prevent the seafood from toughening.
💡 Chef's Tips
To control the viscosity, remember that smaller chops result in a 'drawier' (slimier) soup, while larger chunks keep it thinner. If you cannot find red palm oil, substitute with olive oil and a teaspoon of smoked paprika for color and depth. Always use fresh okra rather than frozen for the best texture; frozen okra can become mushy very quickly. For a vegan version, omit the seafood and crayfish, and add smoked tofu cubes or extra mushrooms for that savory punch. Ensure your seafood is at room temperature before adding to the pot to ensure even cooking without dropping the soup's temperature.
🍽️ Serving Suggestions
Serve hot alongside a mound of Pounded Yam or Fufu for a traditional experience. Pair with a side of steamed Jasmine rice to soak up the flavorful, silky broth. A cold ginger beer or a crisp Hibiscus tea (Zobo) provides a refreshing contrast to the heat of the Scotch bonnet. For a lighter meal, enjoy a bowl on its own with a squeeze of fresh lime to brighten the earthy notes.