Nigerian Okra Soup

Step 1

Trim the okra by cutting off the top pointed tip with a knife, then slice each pod crosswise into 1/4-inch-thick rounds, like slicing a cucumber.

Step 2

Cut the onion in half lengthwise from root to tip, place cut-side down, then slice crosswise into thin half-moon pieces, about the thickness of a pencil.

Step 3

Mince the garlic clove until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Pour 4 cups of stock into a large pot and set the heat to medium-high, then cover with a lid and wait until you see a rolling boil, about 8 minutes.

Step 5

Add the beef cubes to the boiling stock, stir once with a wooden spoon to separate them, then lower the heat to medium and simmer uncovered for 12 minutes until the beef is tender when pierced with a fork.

Step 6

Stir in 3 tablespoons of red palm oil, the minced garlic, and the onion slices, then continue simmering uncovered for 2 minutes until you smell the garlic becoming strongly fragrant.

Step 7

Pour in the canned crushed tomatoes, stir well with a wooden spoon to combine, then simmer uncovered for 3 minutes until the tomatoes soften slightly.

Step 8

Add the okra slices and stir gently with a wooden spoon until they are fully submerged in the liquid, then simmer uncovered for 8 minutes, stirring once every 2 minutes, until the okra is tender but not mushy.

Step 9

Add the peeled shrimp and stir once with a wooden spoon to distribute them evenly, then simmer uncovered for 3 minutes until the shrimp turn pink and opaque throughout.

Step 10

Taste a spoonful of the broth and stir in a pinch of salt if needed, then ladle the soup into bowls and serve immediately while piping hot.