West African Okra Soup with Fufu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eat by dipping fufu into soup with fingers or fork. Ingredients:
okra soup |
20 oz of okra, cut and defrosted |
1/2 lb beef steak, cut into pieces |
1 teaspoon garlic powder |
1/2 of onion, chopped |
1/2 tsp salt, table to taste |
6 cups water |
1/8 cup canola oil (palm oil is traditional but fatty) |
1 bouillion chicken stock cube about 10g each, maggi, knorr or other brand |
3 tbsp 6 to 8 dashes of maggi seasoning sauce |
1 dash of red pepper to taste |
fufu |
3 cups farina or yam (like potatoes) or garri (cassava grain) flour |
6 cups water |
Directions:
1. Season beef with onion, garlic, & salt in 4-6 quart pot
2. Add water. Bring to a boil and then cook on medium heat for 40 minutes.
3. Add oil, maggi cubes, maggi seasoning sauce, red pepper. Boil on medium heat about 12 minutes.
4. Stir in okra and boil on medium heat about 10 minutes. The okra soup is finished!
5. Make the Fufu: Boil water then reduce heat and stir in farina (or yam or garri) flour.
6. Stir constantly 2 minutes adding water as needed. Should look like stiff mashed potatoes.
7. Scoop onto a wet plate with wet wooden spoon.
8. Shape into a big ball for each person. For kids, roll into lots of 1 inch sized balls so they can dip it in their soup and swallow it easily.
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