Who says you can enjoy your okra without oil? If you actually think that okra soup won’t taste good without oil you’re wrong.
In this okra soup, I added spinach for more nutrients, and also I used shrimps and mushrooms. You can totally use any protein or seafood of your choice.
If you’re interested in okra soup with oil check Stewed Seafood Okra Soup
For the spicy used in this recipe, you can adjust the pepper to your level of tolerance.
You might want to try;
Egusi Soup Without Oil (Melon Soup Without Oil)
Efo Riro (Nigerian Spinach Stew)
- 12 oz. Okra (Grate/chopped/blend)
- ½ Pound Shrimps (Peeled, deveined, and tail on)
- 1 Pound Mushroom (your choice)
- Handful Baby Spinach (or more)
- 1 Red bell pepper
- 2 Rodo/Habanero (adjust to your preference)
- Seasoning powder/cube
- 1 Small onion
- 1 Teaspoon Ground crayfish (optional)
- Salt to taste
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Clean the okra and grate/chopped/blend. I like mine blended, I don’t like chunks of okra, but you can use any method of your choice. Rinse the spinach, chopped and set aside in a strainer. Season the shrimps and set aside.
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Remove the seeds of the peppers (if you wish), rinse and blend with one small onion.
Place a saucepan/pot over medium-high heat and add the blended pepper mixtures, boil until thickens.
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Add the blended okra, mix and continue to cook, don’t cover. Season with salt and seasoning powder when seasoning keeps it in mind you’ve already seasoned the shrimps.
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You need to keep an eye on the okra so it doesn't boil over if possible stir occasionally. Cook for about 2-3 minutes.
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Add the mushrooms, crayfish if you're using and combine, continue to cook for about 3-4 minutes.
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Add the shrimp and combine, cook for about 2 minutes until pink.
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Add the spinach and check the seasonings, and turn off the heat, allow the stovetop heat residual to wilt the spinach.
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Serve and enjoy.
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Oilless okra with oat fufu.
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Yummy yummy jojo