Ila Alasepo (Okra and Spinach Soup) is a traditional Nigerian recipe for a classic stew of meat, smoked fish and stockfish in an okra, spinach palm oil and chilli sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Ila Alasepo (Okra and Spinach Soup).
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Ingredients:
500g assorted meat, cubed
1 medium smoked fish (washed)
225g stockfish (pre-soaked) — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
225g bushmeat (game)
500g fresh okra
225g spinach
4 bitterleaves (or dandelion leaves, if not available)
150ml palm oil
1.8l stock or water
100g ground crayfish
25g iru (this is a condiment made by fermenting locust beans (carob) — omit if not available)
100g chillies, pounded to a paste
Method:
Place the meat in a large pot add a little stock and season with salt and freshly-ground black pepper. Bring to the boil and simmer for 30 minutes. Add the smoked fish and stockfish, cook for a further 10 minutes then add the remaining stock. Prepare the okra by washing thoroughly in cold water and divide into two portions. Finely-chop one half and cut the others into rounds. Add the okra, spinach and bitterleaf to the pot and stir-in.
Now add the red palm oil and iru, stir and allow to simmer for 5 minutes before adding the crayfish. Simmer for a further 10 minutes then check the seasoning and serve with iyan (pounded yam).
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