Traditionally, this type of soup is often used to introduce children to West African soups during weaning. It is easily swallowed due to its slippery texture and is also a good way of getting children to eat vegetables as the okra count towards their 5-A-DAY.

Serves:

6

• 500g okra
• 450g pre-cooked lean beef/chicken pieces*
• 350ml of stock (beef/chicken)*
• 1 medium onion
• 200g mushrooms (optional)
• 2 tablespoons palm oil
• 3 tablespoons tomato puree
• 3 teaspoons dried, ground shrimp
• Ground, red chilli pepper to taste

1. Liquidize the okra and onion together with a little water in a blender or food processor. Set aside. If you don't have a blender, chop the okra and onion very finely.
2. Fry the okra and onion mixture gently in the palm oil for about 5 minutes over a medium heat before adding tomato puree. Mix well. Add the stock and season to taste with ground dried shrimps, pepper and pinch of salt. (Omit the salt for children less than 12 months old.)
3. Finally, add pre-cooked lean meat/chicken. Cover and simmer over a low heat for 15 minutes.
4. Serve hot with pounded yam/garri or fufu.

* Fresh or frozen fish fillets can be used instead of chicken or beef. Allow to simmer at step 3 till fish is thoroughly cooked. If using homemade beef/chicken stock, allow stock to stand in the refrigerator overnight so you can skim any fat off.