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WEST AFRICAN INSPIRED FOOD & PHOTOGRAPHY

Spicy Shiitake Mushroom Okra Soup

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Okra, enjoyed by most globally! Grilled , fried , roasted , mashed you name it. Most might shy away from the texture and consistency with this soup but you will be pleasantly surprised. In Cameroon and other west African countries it is often served with some form of starchy dough. Fufu corn is ideal for this dish but feel free to enjoy it however you want.

Here Okra is chopped and cooked in a spicy mushroom broth loaded with fresh herbs. Used shiitake mushrooms because they have a more meatier bite but feel free to use any other exotic mushroom.

vegan-okro-soup

The Prep work is super simple but its best to get everything ready. Roasted egusi seeds (melon seeds) are blended and added to thicken the soup. It also adds a dash of nuttiness. Pan roast seeds over low heat until they start to brown and pop. Let cool and blend with no water added into a lightly coarse powder.

 

roasted-egusi-seeds

Thoroughly wash Okra, trim off the stalk and tip; chop into smaller pieces and pulse in a food processor or blender about 3- 4 times or until your preferred texture.

 

okra

Once all is prepped, everything is ready in under 30 minutes!

 

Okra Soup

 

Spicy Shiitake Mushroom Okra Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients
  

  • 3 oz Shiitake Mushroom thoroughly washed and sliced
  • 2 cups roughly chopped okra (slice and pulse in blender about 3-4 times)
  • 1/4 cup lightly roasted egusi seeds (Optional)
  • 1 medium onion 1/2 sliced, 1/2 to be blended
  • 1 medium Habanero pepper
  • 1 clove garlic
  • 1/2 inch cube ginger
  • 2 inch leek (green part)
  • salt to taste
  • 1-2 Tbsp Olive oil or vegetable oil

Instructions
 

  • Heat Oil in large skillet and saute onions for 3 minutes. Add in mushroom continue to cook for another 2-3 minutes
  • Blend remaining onions, garlic , habanero, leek, ginger with 1/2 a cup water until creamy. Add into skillet and bring to a gentle simmer.
  • Add chopped okra and let simmer for about 10 minutes, stirring occasionally . DO NOT COVER. Add ground roasted egusi and continue to cook for another 10 minutes.
  • Season to taste with salt. Serve with fufu corn or simply enjoy a warm bowl of Okra soup.