Remi Idowu's Okra Soup

Instructions

1. 1. Start by preparing the beef. Place the diced beef in a pot, add a pinch of salt and black pepper, and pour in enough water to cover the meat. Bring it to a boil, then reduce the heat and cook gently for 20-30 minutes, skimming any impurities off the top. Once tender, set the beef aside, reserving the stock.

2. 2. While the beef is cooking, blend the tomatoes, Scotch bonnet, and half of one red onion until smooth, then set aside.

3. 3. In a large pot, heat the palm oil over medium heat. Add the remaining red onion, finely diced, and cook until it softens. Pour in the blended tomato mixture, add the Maggi cube, thyme, smoked paprika, and all-purpose seasoning or chicken bouillon. Stir everything together, cover with a lid, and let it cook on medium-low heat for about 15 minutes.

4. 4. Once the tomato sauce is ready, add the cooked beef and let it cook gently on a low heat while you prepare the okra.

5. 5. Slice the okra into small circles. In a separate pot, add the beef stock and bring it to a medium heat. Add the sliced okra and bicarbonate of soda and let the okra cook for 5-10 minutes until it reaches a soft, slightly viscous texture.

6. 6. Before adding the okra, taste the stew and adjust the seasonings if needed. Then, add the okra to the pot with the meat and tomato stew, stirring everything together to combine.