Recipe: Okro soup with prawns and goatmeat
Right so before I even start let me just warn you that this was a lazy chef dish 😀 Is that a bad thing? …hell no! I’m going back to work tomorrow after I had a couple of weeks off for my operation (read the background gist here) and ain’t nobody got time to be washing and boiling meat for hours. Abeg lol. And I can imagine that a lot of my readers are busy women and men, who sometimes need to get shit done as quickly and efficiently as possible (…funny thing is that is more or less what I do for a living but that’s another story)
Anyway, for this dish I used some frozen stuff *gasp*, the food is still mad though! 🙂 I boiled and froze some goatmeat and stock last week, so that’ll be my first ingredient. I ‘m also reeeeeaaalllly not a fan of chopping veg, so if I’m short of time or if Leo (my bf) is not there to play sous-chef I often use frozen and chopped vegetables.
Read on to find out more…
- Prep time: 15 mins
- Cooking time: 30 mins (when left on low heat so you can do other stuff while it cooks)
- Serves: 4 people
- Calories per serving: 274
What you’ll need
- Okro (50g)
- Frozen spinach – 150g (3 or 4 frozen “lumps”)
- Small green chili peppers – 5 or 6
- Onion – 1/4 cup, chopped (I used the pre-chopped frozen stuff)
- Palm oil – 1/4 cup
- King prawns – 100g
- Goatmeat – 250g
- Meat stock – 1/2 cup (or can use 1 Knorr cube)
- Garlic – 1/2 teaspoon
- Salt – 1/4 teaspoon (optional)
- Chilli paste or powder
- Wash the vegetables and prawns (don’t forget to devein the prawns if necessary)
- Starting with the okro, cut into thin slices and discard the head of each finger. Also slice the green chillies
- In a small frying pan, stir fry the king prawns with garlic, chilli paste/powder (and salt to taste) till they turn pink. Turn off heat and set aside
- Heat up the palm oil in a large pot, be careful not to use high heat as the smell of burning oil will quickly surround (and probably choke) you
- Add the onions and chillies to the hot oil and stir for a few seconds, then add the okro
- Stir the mixture for up to a minute then add the goatmeat, frozen spinach and stock/seasoning cube. Also add half a cup of water.
[Tip – if you are using fresh spinach add the leaves a bit later with the prawns so they don’t end up overcooked]
- Cover and leave to simmer on low to medium heat for about 15 minutes then add the prawns and stir
- Simmer for another 10 mins then serve and enjoy!
Tasty and healthy (ish). This Nigerian dish is often served with a type of “swallow”, fufu and the like. I normally opt for pounded yam but today went with grilled plantain instead – was delish!
Try it out and let me know if you enjoy it.