Nigerian Okra Soup

Instructions

1. Prepare the meat
   In a large pot, season the meat with salt, one stock cube, and half of the chopped onions. Add enough water to cover the meat and cook until tender, about 30-40 minutes. Reserve the resulting stock for later use.
2. Prepare the okra
   Wash the okra thoroughly and cut into small rounds. If using a food processor, pulse briefly - do not over blend as okra should remain somewhat chunky to achieve the characteristic slimy texture.
3. Cook the base
   Heat the palm oil in a large pot over medium heat until it turns clear. Add the remaining chopped onions and sauté until translucent, about 3-4 minutes. Add the blended scotch bonnet peppers and cook for another 5 minutes, stirring occasionally.
4. Add protein
   Add the cooked meat to the pot. If using fish, add it now as well (if using smoked fish, flake it before adding). Stir gently to combine and let cook for about 5 minutes.
5. Build the soup
   Pour in the reserved meat stock. Add the ground crayfish, locust beans, ogiri (if using), and the remaining stock cube. Stir to combine and bring to a gentle boil.
6. Add the okra
   Add the chopped okra to the pot and stir gently. Reduce heat to low-medium and allow to simmer for 7-10 minutes. The okra should soften but still retain some texture and develop a slimy consistency.
7. Season and finish
   Taste and adjust seasoning with salt if needed. Simmer for an additional 5 minutes to allow flavors to meld together. The soup should have a thick, somewhat slimy consistency that draws when stirred.