Okra Soup

To make okra soup with mackerel and cured fish, start by blending together scotch bonnet, bell pepper, ginger, garlic, and onion to create a flavorful pepper mix. Chop the okra and spinach into small pieces. Heat palm oil in a pot, then add the mackerel and cured fish. Stir in the pepper mix and cook for a few minutes before adding the chopped okra and spinach. Season with a bouillon cube and salt, and let the soup simmer until everything is cooked through.

Yes, this okra soup recipe is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. It's a great option for those following a gluten-free diet, but always check the labels of any packaged ingredients like bouillon cubes to ensure they are gluten-free.

If you don't have mackerel, you can substitute it with other types of fish such as sardines or tilapia. Alternatively, for a vegetarian option, you can use tofu or omit the fish altogether and add more vegetables to enhance the flavor of the soup.

To store leftover okra soup, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. When reheating, make sure to heat it thoroughly to ensure food safety.

Okra soup pairs well with a variety of side dishes. You can serve it with rice, fufu, or pounded yam for a hearty meal. Additionally, a side of fried plantains or a fresh salad can complement the flavors of the soup nicely.