Miyan Kubewa (Okra Soup)

Ingredients

• •500 g beef , goat , or assorted meat (optional: cow tripe, kidney, or liver)
• •1 medium onion , chopped
• •2–3 seasoning cubes
• •Salt (to taste)
• •Water (as needed)
• •1–2 ea . smoked fish or dried fish (optional)
• •1–2 tablespoons ground locust beans ( dawadawa )
• •2–3 tablespoons palm oil
• •2 cups fresh chopped or grated okra (or 1½ cups dried okra)
• •2 tablespoons ground crayfish
• •Fresh or dried ground Scotch bonnet chile (to taste)

Instructions

1. 1In a pot, combine your cleaned meat, chopped onions, seasoning cubes, and a pinch of salt. Add a little water and simmer until the meat is cooked through and tender to your taste. This can take a while for tough cuts of meat.
2. 2If using smoked or dried fish, add it along with the ground locust beans ( dawadawa ). Allow it to simmer for 5–10 minutes.
3. 3Pour in the palm oil and stir well. Let it cook for a few minutes to combine the flavors.
4. 4Stir in the okra. If using dried okra, you may need to add some extra water. Stir continuously to encourage the characteristic "draw" (slippery texture).
5. 5Sprinkle in the ground crayfish and pepper. Adjust salt and seasoning to taste.
6. 6Allow the soup to simmer for another 5–10 minutes. Avoid overcooking the okra to maintain its texture.