Lemony Chicken Okra Soup Recipe

Origin: West Africa Period: Traditional

Ingredients

Juice of 2 lemons
2.2kg chicken cut into pieces
2l chicken stock
1 large onion, peeled and chopped
3 tomatoes, peeled and chopped
180g tomato paste
450g sliced okra
60g long-grain rice
2 tsp salt
1/4 tsp black pepper
2 scotch bonnet chillies, pounded to a paste
1 tsp ground turmeric

Lemony Chicken Okra Soup Preparation:

Method:

Rub lemon juice over the chicken pieces and place in a large casserole dish with the chicken stock. Bring to a boil then reduce to a simmer, cover, and cook for 12 minutes. Add all the remaining ingredients and continue to simmer for about 30 minutes (until both the rice and chicken are tender). Remove the chicken pieces and de-bone then cut into small pieces and return to the casserole dish. Cook for a further five minutes and serve.

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