Ingredients

Scale

1 lb (500 g) boneless Beef Blade Simmering Steak or Brisket Pot Roast, cut into small bite-sized pieces

1 onion, chopped

2 cups (500 mL) no-salt-added beef broth or water (approx)

½ cup (125 mL) palm oil

2 tbsp (30 mL) ground crayfish

2 beef bouillon cubes, crumbled

Salt

1 tbsp (15 mL) fresh ground pepper

10 oz (300 g) fresh okra, finely chopped (see Tip*)

1 to 2 Scotch bonnet peppers, chopped (optional, see Tip**)

7 oz (200 g) spinach or pumpkin leaves, chopped (optional)

Dried smoked catfish, broken into small pieces or dried shrimp, soaked (see Tip***), optional

Instructions

Combine beef, onions and broth in a large pot; bring to a simmer over medium heat. Reduce heat and simmer for about 30 minutes or until the beef is tender.
Stir in palm oil, ground crayfish, bouillon cubes, salt to your taste and pepper. Stir in okra and Scotch bonnet pepper (if using); return to simmer. Simmer for 10 to15 minutes, stirring occasionally, until okra is tender.
If the soup is too thick, add a little more broth or water to thin, as desired. Stir in spinach (if using); simmer for 5 minutes. Stir in smoked fish (if using) and simmer for 5 minutes to blend the flavours. Season soup with salt to taste, if desired.

Notes

Tip* Okra adds a viscosity to the soup which can be adjusted by the amount used and how finely it is chopped. For a thinner texture, reduce the amount of okra and chop it into thick slices and for a thicker soup, use the amount called for and chop the okra into small pieces.

Tip** Adjust the level of heat by varying the amount of Scotch bonnet peppers, adding 2 for a fiery soup or omitting them for a mild soup.

Tip*** The smoked catfish or dried shrimp add a rich flavour to the soup but it’s still delicious without. Soak the dried fish or shrimp in hot water for 10 minutes, then in cold water for 10 minutes or soak in cold water for 30 minutes. Drain and add to soup.