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Okra Soup with Pork
By Pig on a Spit - Apr 22, 2008 |
 
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Okra is a very common thickening agent for a lot of African soups and vegetable dishes.
In Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey and Yemen, and other parts of the eastern Mediterranean, okra is widely used in a thick stew made with vegetables and meat.
In Indian cooking, it is sauteed or added to gravy-based preparations and is very popular in South India.
Ingredients:
One cold roast chicken
two quarts of stock (any kind) one of water
quarter of a pound of salt pork
one quart of green okra
an onion
salt and pepper
three table-spoonfuls of flour
Cooking Method:
Cut the okra pods into small pieces.
Slice the pork and onion.
Fry the pork, and then add the onion and okra.
Cover closely, and fry half an hour.
Cut all the meat from the chicken.
Put the bones on with the water.
Add the okra and onion, first being careful to press out all the pork fat possible.
Into the fat remaining put the flour, and stir until it becomes a rich brown; add this to the other ingredients.
Cover the pot, and simmer three hours, then rub through a sieve, and add the stock, salt and pepper and the meat of the chicken, cut into small pieces.
Simmer gently twenty minutes.
Serve with a dish of boiled rice.
This page is from our Pork Based Soups category.
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