This is Okra and Egusi soup made the Cameroonian way. It is literally finger-licking good!
This slimy soup called okra soup is made differently in various countries. I also make it in various ways in my kitchen. Sometimes plain, sometimes with Ogbono (a slimy friend to Okra) and sometimes with Egusi.
We all love this version made with Egusi. It is easy to put together and it tastes so good! Okra doesn’t have a particular overwhelming taste so it is hard to describe. But it is mild and the addition of melon seeds (Egusi) brings some nuttiness and earthiness to the soup.
I made it with some homemade smoked fish. If you haven’t checked out my tutorial on how to make your own smoked fish at home, you absolutely should. It will change your life.
- 1/2 pound okra (about 1/4 kg) finely chopped or roughly blended
- 1 cup egusi (melon seeds) ground
- 1 pound fish, meat or both (I used smoked fish and beef)
- 1 large crayfish seasoning cube (Maggi Crevette/Shrimps) or 3 small seasoning cubes (regular Maggi)
- 1 small onion chopped
- 1/2 cup crayfish
- 1 hot pepper (habanero) optional
- If using meat, start by boiling the meat with water at the same level of the meat until tender. Halfway through the cooking, season with salt and 1/4 of the chopped onions.
- Mix egusi with water to form a paste. Add to boiled meat and let it cook for 10 minutes. Add in smoked fish and let them cook for another 5-10 minutes. Be sure to check the consistency of the soup as you go, adding more water as needed.
- Now add in Maggi, salt to taste and crayfish. Mix well and let them simmer for two minutes.
- Add in chopped or roughly blended okra (please watch the video to see how I prepare the okra). Mix well with the rest of the soup. Add in water as needed. If you want it lighter, add in more water. Let it cook for 2-5 minutes. Be careful not to overcook the okra. It should still look green and vibrant. Taste to make sure seasoning is perfect.
- Serve with cooked garri or any fufu of choice.
See more recipes from Precious Nkeih here.