Okra Soup

Preparation

1. Heat the red palm oil in a large pot over medium heat for 2-3 minutes until thin and pourable, then add the chopped onion and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic, ginger, and hot pepper if using, cooking for 1 minute until fragrant.
2. Add the cubed beef or pork to the pot with the oil and aromatics, stirring gently to coat with oil. Cook for 8-10 minutes over medium heat until the meat begins to release its juices and becomes fragrant. Add the smoked or dried fish and cook for 2 minutes while stirring.
3. Add the chicken or beef broth, salt, black pepper, and hot pepper if using to the pot, stirring well to combine. Bring to a boil, then immediately reduce heat to low, cover with a lid, and let simmer for 20-25 minutes until the meat is tender and the broth is well-flavored.
4. Add the trimmed and sliced fresh okra to the pot, stirring gently to distribute evenly throughout the broth. Bring to a simmer over medium heat and cook uncovered for 15-20 minutes until the okra is very tender and beginning to release its viscous juice that naturally thickens the soup. The soup should become thick and slightly slimy from the okra, with a glossy appearance.
5. Stir the okra soup occasionally during cooking to prevent the okra from sticking to the bottom and to distribute the natural thickening agent evenly. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot as a thick, creamy soup.