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Here are 3 ways to make the slimiest okra soup

08 August 2024 at 16:16
Yes, Dzenkple (sometimes spelled as "Dzengple") is a traditional Ewe dish from the Volta Region of Ghana. It is a staple food among the Ewe people and is made from fermented corn dough, similar to other West African dishes like kenkey or banku but with a unique preparation method and texture. Here’s a brief overview of Dzenkple:
Slimy okro
Slimy okro

1. Cut okra directly into water

  • Method: Cut the fresh okra directly into a pot of water. This helps to preserve the mucilage (the substance responsible for the slime) as the okra is immediately incorporated into the cooking liquid.
  • Tip: Use a sharp knife and slice the okra into small, even pieces to maximise the release of mucilage.

2. Use Potash (Kanwe)

  • Method: Add a small amount of potash also known as Kanwe, to the okra while cooking. Potash is a natural thickening agent that enhances the slimy texture of the okra.
  • Tip: Be cautious with the amount of potash used as it can have a strong flavor and might affect the taste of the soup.

3. Blending the okra

  • Method: Blend a portion of the okra before adding it to the soup. Blending breaks down the okra and releases more mucilage, resulting in a thicker and slimier soup.
  • Tip: Blend only half of the okra and slice the remaining half to maintain some texture and visual appeal in the soup.

Recipe example for okra soup:

Ingredients:

  • Fresh okra
  • Water or broth
  • Potash (optional)
  • Oil (palm oil or vegetable oil)
  • Proteins (fish, meat, shrimp, or a combination)
  • Vegetables (such as spinach or ademe leaves)
  • Seasoning (salt, pepper, bouillon cubes)

Instructions:

Prepare the okra:

  • Wash and trim the okra.
  • Cut half of the okra into a pot of water and blend the other half.

Cooking:

  • Heat oil in a pot and add your chosen proteins. Cook until browned.
  • Add water or broth to the pot, bringing it to a boil.
  • Add any additional vegetables and let them cook for a few minutes.

Combine ingredients:

  • Add the cut and blended okra to the pot. Stir well.
  • If using potash, dissolve a small amount in water and add it to the soup.
  • Season with salt, pepper, and bouillon cubes to taste.

Cook and serve:

  • Allow the soup to simmer until the okra is cooked and the desired sliminess is achieved.
  • Serve hot with your choice of fufu, gari, or rice.

By following these methods, you can ensure your okra soup retains its delicious slimy texture, making for a satisfying and authentic dish.

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