Okra is one of those veggies that people either love or hate. I was in the latter group until I had it prepared for me while visiting Nigeria. As a child and later as an adult, I had a hard time getting beyond the slippery texture and had simply decided that it wasn’t for me. Thank goodness for good manners and not wanting to offend my gracious hosts because what they prepared for me on that most memorable of evenings is now one of my favorite soups ever. Cooking the okra in a soup does two things: it makes the okra itself less slippery and capitalizes on the gelatinous nature of the vegetable as a thickener for the soup. This makes it very hearty and perfect for those cold, winter days. In Nigeria, this soup would be served along with a starchy side such as gari, fufu or pounded yam and eaten with your hands. Being that I partake of a mostly Paleo diet, I simply enjoy it by itself, in a bowl, with a spoon. I have adjusted this recipe somewhat for easier to source ingredients, but the outcome is still as delicious as it’s West African inspiration. Let me know what you think!
THRIVE in Livity!
Angela Continue reading