It is another beautiful week. Happy new week to Y’all. Here’s a quick and delicious okra pepper soup recipe. If you’d like to change your taste from a bowl of regular okra soup to regular pepper soup, this okra pepper soup recipe is for you. The cooking is straightforward, and the ingredients are very accessible. Most of the ingredients are what you already have in your pantry. This deliciousness was paired with pap (agidi); do you need the recipe? Don’t worry, I’ve got you covered…lol. I’ll link the pap recipe below; you can check it out. I’ll also add some other pepper soup recipe links below if you’d like to check them. Check the seasoning and adjust if necessary.
You might want to try:
- 1.5 cup okra (clean and chop to your preference)
- The protein of choice (I used beef and shrimp)
- 1 Small onion (diced)
- 2 Rodo/ habanero (adjust to your pepper tolerance level); chopped
- 1 Teaspoon Chili pepper (optional)
- 1 heaping tablespoon pepper soup spice
- 1-2 Tablespoons herbs/vegetables (scent leaves, bitter leaves, uziza leaves, mint leaves, parsley, spinach)
- Seasoning powder/cube
- Salt to taste
Gather your ingredients and set them aside.
Clean the beef and transfer it to a pot, seasoning with seasoning powder/cube, salt, onion, and pepper. Add water I added 1.5 cups (add water depending on how many meats and how long it will take to cook). Cover with the lid and cook until the beef is almost cooked.
While the beef is cooking, clean the okra and blend or chop with a knife to your desired consistency, then set it aside.
About 10 minutes into the beef cooking, add the pepper soup spice and combine.
When the beef is almost cooked (about 98% done), check the liquid and adjust it to the consistency of your choice before adding okra and the chili pepper powder (if you are using it), combine, and continue to cook for about 3 minutes.
Add the shrimp and cook for about 2 minutes; check the seasoning and readjust if necessary.
Add the herb you’re using and combine. Turn off the heat and allow the residual to warm up the herb. Add your choice of herbs, uziza, scent leaves, mint, and parsley, and scent leaves are all great substitutes; some people love vegetables in the soup, just do you..lol. If you love spinach, you can use it.
Serv and enjoy!
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