Okro Peppersoup

This delicious West African soup is flavoursome and spicy, perfect for the cold winter months.

The peppersoup spice is traditionally, a mix of herbs and spices including alligator pepper, selim pepper and, calabash nutmeg. Thankfully, ready to use peppersoup spice mix can be found in African shops all over the country. The inclusion of vegetables and the use of no oils in preparing this soup makes it a low-calorie yet fibre-rich option. The soup is very versatile and can be eaten on its own or paired with any swallow of choice e.g., eba, oat fufu etc.

Preparation time: 20-30 minutes

Cooking time: 20 minutes

Serves: 6

Ingredients

  • 400g fresh okra

  • 150g of spinach

  • 50g Mushroom (optional)

  • 500g fish (mackerel, tilapia, or catfish)

  • 300g Shrimps (optional)

  • 1 heaped tablespoonful of peppersoup mix

  • 1 tablespoon ground crayfish

  • 1 scotch bonnet (optional)

  • 1 Seasoning cube

  • 1.5L-2L of water

  • Cayenne pepper to taste

  • Salt to taste

Method:

  1. Cut the fish into bite-sized chunks and thoroughly clean. Wash and devein shrimps (if using).

  2. Rinse the okra and chop off the ends. Slice into rounds or finely chop it (whichever way you prefer). You can use a food processor or blender if you have one.

  3. Add 1.5L of water, seasoning cube, salt, cayenne pepper, scotch bonnet (if using),

    peppersoup spice mix and crayfish into a pot.

  4. Place the fish in the pot of seasoned water and cook until fish is well cooked.

  5. Remove fish from the water and set aside.

  6. Add the okra and cook for about 2-3 minutes.

  7. Stir in the spinach and mushrooms, add the shrimps (if using), and return the fish

    into the pot.

  8. Check the consistency of the soup. Add more water if you prefer a thinner

    consistency. Leave to simmer for about 3-4minutes.

  9. Taste and adjust seasoning, if necessary.

  10. Serve alone or with swallow of choice.