1kg fresh Okra (finely sliced)
goat meat or any meat of choice (about 500g)
stock from goat meat and stockfish)
1 large Onion (finely diced)
A cup of Palm oil
stock fish (I sock mine in warm water and salt overnight and its softens)
1 small pointed pepper (tatahse)
spinach leaves or kale (washed and sliced)
3 knorr chicken seasoning cubes or any of choice
TO GET YOUR STOCK
In a small pot, add the goat meat, 2 knorr chicken seasoning cubes, 1/4 diced onions, little salt, water (up to the level of meat) and bring to boil. Once boiling, add the stock, reduce gas heat to the lowest point and allow to slowly cook until meat is soft or completely cooked. Then turn of gas and set aside.
COOKING OKRA SOUP
Divide the finely sliced fresh okra in 2 batches. Add one into a food processor and further cut them by using the PULSE and STOP method. Do this couple of times, for like 4 times. The reason for this is that, when cooked the okra becomes more slimy.
In a pot, add the palm oil, 1/3 of the remaining diced onion and heat up. Once it starts sizzling, add finely sliced okra (the one in the food processor). Also, add the remaining knorr seasoning cube. Fry for about 3 - 5 minutes, then add the cooked meat and stock fish and also the stock. Stir, cover pot with lid and allow to cook for another 3 -5 minutes.
Then add the remaining okra, diced onion and sliced pointed pepper. Turn very well and add salt to taste, if need be. Also add extra oil if need be and bring to boil.
Once it starts bubbling, add the sliced spinach or kale, stir in and allow to cook for a minute and turn of the gas.
I estimated most of the ingredients as I did not weight them but this is exactly how I cook okra soup. It will be updated once I make another batch. Many thanks for your understanding.