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