Senegalese Okra Soup

1. Season the beef with one crumbled stock cube, half the chopped onion and a little salt, then place in a pot with the water and bring to the boil. Simmer for 45 minutes until the beef is tender and you have a flavourful stock.
2. While the beef cooks, trim the okra and either grate it coarsely or chop it finely; the more finely it is cut, the thicker and more characteristically slippery the soup will be.
3. Heat the red palm oil in a separate large pot over medium heat, add the remaining chopped onion and the crushed garlic, and fry for 3 to 4 minutes until softened and fragrant.
4. Stir in the tomato paste and cook for 2 minutes, then add the prepared okra and stir well to coat it in the oil, cooking for about 5 minutes.
5. Pour in the cooked beef along with its stock, add the second stock cube and the whole scotch bonnet, and simmer uncovered for 10 minutes so the okra softens and thickens the broth.
6. Cut the fish into large chunks, lower them gently into the soup, and simmer for a further 8 to 10 minutes until the fish is opaque and flakes easily, reaching at least 63 C in the centre.
7. Taste and adjust the salt, remove the whole pepper if you prefer a milder soup, and serve hot with rice, fufu or another starchy side.

You'll use: Frying pan / skillet · Large pot · Saucepan