Ghanaian Okro Soup with Grilled Mackerel
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A flavorful and nutrient-packed Ghanaian okro soup featuring grilled smoked mackerel, a blend of smoked haddock, cod, and salmon fish mixture, aromatic spices including aniseed and chilies, and enriched with kale and mushrooms. This pescetarian dish is perfect as a warming main course served with traditional sides like Banku or Akple.
00:30:00 total
Serves 4
medium
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Ingredients
- smoked mackerel - 2 packs (2 packs, slightly smoked from Sainsbury's)
- smoked haddock, cod, and salmon fish mixture - watch the video to see (used as stock base)
- aniseed - watch the video to see (used in spice blend)
- chilies - about 2 tbsp chopped plus some whole (green chilies, about 2 tbsp chopped; whole chilies for infusion)
- onions - 1 whole onion (used in spice blend and added whole at end; about 1 whole onion)
- garlic - watch the video to see (used in spice blend)
- ginger - about 2 tbsp (used in spice blend and added later to revive flavor; about 2 tbsp total)
- coconut oil - 1 tablespoon (1 tablespoon for frying onions and chilies)
- dried herrings - watch the video to see (used to add smoky flavor and texture)
- dried shrimps - watch the video to see (whole dried shrimps for umami flavor)
- okra - about 1 cup (frozen baby okra, about 1 cup)
- bicarbonate of soda - 1/2 teaspoon (optional, 1/2 teaspoon to activate slimy texture)
- salt - 1 teaspoon (to taste, about 1 teaspoon)
- kale - about 1 cup (steamed, can substitute with spinach or preferred vegetable)
- mushrooms - watch the video to see (added for texture and flavor)
Instructions
- Grill the Mackerel: Preheat grill to 180°C. Grill the smoked mackerel pieces until cooked and slightly charred. Once done, peel off the skin and break into chunks.
- Prepare Spice Blend: Blend aniseed, chilies, onions, garlic, and ginger with a little water to form a spice mixture. Optionally freeze in ice cube trays for future use.
- Sauté Aromatics: Heat 1 tablespoon coconut oil in a saucepan over medium heat. Add onions and fry gently for about 2 minutes without browning. Add green chilies and 2 tablespoons of the spice blend. Fry gently for another 1-2 minutes to release flavors.
- Add Fish Stock and Dried Seafood: Add the smoked haddock, cod, and salmon fish mixture as stock. Bring to a gentle boil. Add dried herrings and dried shrimps. Let cook and infuse flavors for about 8 minutes.
- Cook Okra: Add frozen baby okra to the boiling stock. Cook for about 1.5 minutes to allow infusion but avoid overcooking.
- Blend Okra Mixture: Carefully remove some okra, onions, and chilies from the pot. Blend them on low speed to achieve a textured consistency, not too smooth.
- Combine and Activate Slimy Texture: Return the blended okra mixture to the pot. Add half a teaspoon of bicarbonate of soda (optional) and mix well to activate the mucilaginous (slimy) texture of the okra.
- Season and Add Vegetables: Add salt to taste (about 1 teaspoon). Add steamed kale (or spinach) and mushrooms. Mix well and cook gently.
- Add Grilled Mackerel and Whole Chilies: Add the grilled mackerel chunks and whole chilies for additional flavor infusion. Stir carefully to avoid breaking the fish too much.
- Revive Flavors and Finish Cooking: Add another 2 tablespoons of the ginger and aniseed spice mixture to revive the flavors. Add a whole white onion for crunch and cook for another minute until everything is well combined and heated through.
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