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ADES: Recipes | Okra & Salmon Soup | Real food

Eat Soup! - Okra & Salmon Soup

Ingredient List (for 2 people)
  • Skinless salmon steaks. Cut into bite size chunks;(you can use any other type of fish you like. Tilapia and red snapper are also very good for this recipe)
  • About 40 individual okra fingers (use more or less according to preference)
  • 2-3 tablespoons of ground crayfish
  • 250ml (1 cup) of good quality chicken stock
  • A handful of thinly sliced fresh scent leaves (basil is a good substitute)
  • 2 tablespoons of locust beans (optional)
  • 1 teaspoon of Cameroon pepper or chilli powder (do not use if you do not want your soup to be spicy)
  • Sweet peppers & tomatoes base sauce (see one of my previous posts on how to make this versatile sauce. Alternatively you can buy Molli's Jollof cooking sauce, its much quicker to use for this recipe)).
  • Half a teaspoon of ground African nutmeg (ehuru - optional)
  • 2 tablespoons of red palm oil
  • Salt to taste
  1. In a medium sized pot, add the chicken stock, 1 cup of water, African nutmeg, ground crayfish, locust beans and Cameroon pepper. Allow to boil for about 3 minutes.
  2. Then add about 3 serving spoons (more or less as preferred) of the red peppers and tomatoes sauce. Stir well together.
  3. Cover the pot and continue to cook under low heat, until the flavours of the condiments and spices have infused. Taste for salt and adjust as preferred. You may use chicken stock granules if you are unable to use real chicken stock.
  4. Now add the salmon chunks, again cover the pot and allow the fish to cook for about 2 minutes.
  5. Finally add the chopped okra and scent leaves. Add also the red palm oil if using. I prefer a thick soup so the more okra you add the better to ensure that the soup does not turn out watery. Adjust consistency if too thick by adding some hot water. Once you add the okra, cook for no more than 3 minutes. Serve hot with eko, agidi