Seafood-okra-soup

Nigerian-style okra stew

‘An unusual combination of ingredients that works really well’

By , 08 June 2018

(14 votes)

Nigerian-style okra stew

  • 1 Hour 30 Mins

  • Serves: 4

Nutritional Info
Each 390g serving contains

  • Energy

    865KJ

    207KCAL

    10%

  • Fat

    7.8g

    low

    11%

  • Saturates

    2.0g

    low

    10%

  • Sugars

    3.9g

    low

    4%

  • Salt

    1.68g

    med

    28%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 222kJ/53kcal.
Ingredients
  • 2 chicken thighs, skinned
  • 200g braising steak
  • 1 bay leaf
  • 1tbsp rapeseed oil
  • 1 onion, finely chopped
  • 250g okra, finely sliced
  • 500ml Extra Special Fish Stock or 1 fish stock cube made up with 500ml hot water
  • 1tsp white pepper
  • ½tsp chilli flakes
  • 8 Extra Special frozen raw Jumbo King Prawns, thawed
  • 180g fresh baby spinach, finely chopped
Method

  • Put the chicken, steak and bay leaf in a small pan. Add 500ml water, bring to the boil, cover and simmer for 1 hr. Remove from the pan and allow to cool. Discard the bay leaf and reserve the cooking liquor. When cool, dice the meat.

  • Heat the oil in a large pan. Fry the onion on medium for 2-3 mins until soft. Add the okra and fry for 5 mins.

  • Add the cooking liquor, stock, pepper, chilli flakes and meat to the pan and simmer for 10 mins. Add the prawns and spinach and simmer for 4 mins. Divide between 4 bowls and serve.