NIGERIA OKRO SOUP

25-30 fresh okras
10-12 pieces tripe/ shaki
10-12 pieces goat meat
1/2 s/m red bell pepper
1/2 s/m tomato
2 scotch bonnet peppers/ habanero
1 tsp minced garlic
3 knorr cubes
3 tbsps ground red pepper
1 tbsp crushed red pepper flakes
1 tbsp Goya Adobo seasoning w/ cumin
1 tbsp curry powder
1/2 cup Palm Oil
1. Wash, rinse okra and set aside
2. Rinse goat meat and tripe in cool water.
3. Turn stove on to medium heat. Drain and season meats in pot w/ garlic, 2 knorr cubes, ground red pepper, crushed pepper flakes, adobo and curry powder (don’t add water here). Put on stove, let sweat for 30 minutes.
4. After 30 minutes, add enough water to cover all the meat/tripe. Let cook for 2-3 hrs over medium heat (I like the meat really soft). Check every 45 minutes and ensure water doesn’t dry out, if it is, add 1 more cup of water till desired softness. *You want to retain at least 1-2 cups of stock after the meat is soft*.
5. While meat is cooking, grate okras using the smallest side or chop into tiny pieces with a knife. Set grated/chopped okras aside.
6. While meat is cooking, blend tomato, red bell pepper & scotch bonnet peppers. During the last 45 minutes of boiling the meat, add the blended peppers and palm oil to cook with meat. Once pepper is cooked and meat is soft, reduce heat to low.
7. Add grated/chopped okras. Stir with wooden spoon gently. Let cook on low heat for 5-10 minutes (taste at 5 min mark for seasoning, add last knorr cube if needed). Stir gently to ensure okra is spread evenly. *Some add ‘kaun’ to help it draw more (not sure what the English name is for kaun, but you could probably get it at an authentic African/Nigerian store*.
8. Remove from heat and let stand. Serve with pounded yam/ iyan, eba, amala.

sources: http://www.avartsycooking.com/meals/soups-stews/