THE TASTIEST & HEALTHIEST OKRO SOUP RECIPE EVER (GUMBO_ BHINDI)✔️NDUDU BY FAFA

hey hey okay so i'm going to show you another way to make okra soup this is not just any other okra soup you know it's that okra soup yes the twist intense flavors like natural do anyway let's start cooking don't be jealous just go to the kitchen and emulate so i'm going to start by grilling my own mackerel i bought these slightly smoked mackerel pieces from sainsbury's they were two pound a pack so i bought two packs behind you can see my fish mixture and that's made out of smoked haddock cod and salmon as well yeah in Ghana mackerel is referred to as salmon but this is mackerel salmon is a pink one you can see in the bowl over there so i've placed or preheated my grill to 180 degrees and i'm going to grill my mackerel now i'm going to move on to my holy grail of my spice mixture which is always now what i do is i blend it with a little bit of water and sometimes oil um reason is i can actually freeze it um into like an ice cube thing and as and when a recipe requires it i can use it but i'm making a fresh bunch here i think i always talk about the only girl i've never filmed it so this is the aniseed which is um it has this aromatic flavor that it adds to the dish and it's a definite thing that one should always have in their kitchen especially if you're following my cookery channel because it is one of those spices that is prominent in most of my dishes so here it is and i've reserved the rest as i said as and when a recipe requires it i will use it best thing is if you place it in an airtight container add a little bit of oil to the surface and that would last you a bit longer if not better still just freeze it so i have got my saucepan that i've placed on a medium heat and i'm going to add one tablespoon full of my coconut oil and i'm also going to add my onions yes you know you can omit the coconut oil but the reason why i've added just the one tablespoon is to add that flavor because this is a naturally enhanced dish i'm not adding anything artificial it's just the ingredients that are going to speak for themselves so with that i'm going to fry slightly for about two minutes then again i don't want it to brown or anything it's just to allow that infusion to take place and i'm adding my chilies my green chilies now these are the cassava peppers that i do love they're so scented and aromatic and it does make a difference to any dish if you think of like you go to the market go and grab some and you'd see yeah a little bit expensive but they're worth it so i'm adding about two tablespoon full of my ginger and aniseed mixture that i mentioned earlier and i'm going to fry this gently for about a minute or two yet again i'm not browning anything i'm just allowing the infusions to take place as i always say so what i've done is rinsed my blender because of course there's no wastage at all not in my kitchen and yes so that becomes a stock for me and i'm just going to mix everything together and let it bubble just a little bit because now i'm going to move on to my piece de resistance okay i'm going to build up on all my flavors all my flavors say aha so i've got my dried herrings yes so herrings is like when it's smoked and dried like that it's just beautiful it just gives it that texture and these are my last pieces oh i need some more so i'll just mix that now and that's just going to be cooking beautifully and i've also got my dried shrimps yes usually be in the shrimp powder but i've got a hole like this so there's almost like a a naturally enhanced flavor packed dish yes and just as when you're eating you have that you know dry pieces that you just choose just like now look at my mackerel after about eight minutes look at this it's just beautiful just perfect and yeah i'm just doing some catch here using the fork and knife to take the skin off but look just make it easier for yourself um just use your fingers and just peel that and you should be fine but how would you know it's in Dubai anyway so i went to my local Sainsbury's to grab some fresh okra because usually that's where i do but they had run out and for two days in a row they sort of ran out and this time around the lady at the checkout pointed me to the freezer section and she was like oh they have those beautiful um frozen baby okra that work equally the same i was a little bit skeptical but i was like yeah why not let me go and try it you can only try it once um so of course now my stock is boiling and i was like okay let me just add the okra pieces and at this point i'm sure everybody will go like what what are you doing oh i told you look okay so what i'm doing so i'm steaming the okra now i'm allowing the okra to absorb the stock the flavor of the stock and everything so i'm mixing it and i'm just gonna cook this just for about a minute and a half because i'm going to be blending this yes i know i know you're like this is how you make it oh trust me this is just way that's what you do and the thing is while she's making the food like what is she doing this is not you will taste it there you will see this is what's called mouth after a minute and a half the okra has been cooking in that residual heat so it's now ready for me to blend so carefully just take your okra some of the onions and chilies out you might end up with maybe one of the fish just add into it but it doesn't matter it's all part of the stock you know it's all about the flavor but carefully just you know remove your okra the reason why you only just do it for a minute and a half and i actually just cooked is just to allow the infusion to happen then again i'll be cooking it further so that's why i don't want to overcook it so in terms of blending i'm using a vitamix here and vitamix actually has a tendency of blending things into a very very smooth texture but then again if you actually place it on its lowest setting as you can see here and i'm just using the rubber ball that comes with it and pushing the okra to into the blender so you can actually blend what i'm trying to achieve here is a textured okra mixture so i will increase the speed a bit just to the second bit of it not to overdo it but you can just see that it's beautiful and it's textured the chili the onions everything's actually just blended just nicely and that last whiz works so now my stock has been cooking beautifully so it's you know it's just flavor packed and it's now ready for me to add my beautiful okra to it look at that equally you can also use the earthenware clay pot as you can see here and actually just blend it and grind it as well because once the okra is slightly cooked it's easier for you to actually grind it to your preferred texture so now i'm going to be adding my flavors so i've got my mixed fish mixture here oh god mixed fish mixture charlie's a mouthful so mix everything together till it's well combined now do bear in mind i am cooking on a low heat because everything is almost done and i'm using the residual heat to cook everything further now to activate that mycogenous nature of the okra to make it more slimy i'm using bicarbonate soda and half a teaspoon of bicarbonate soda it's optional if you don't want that sliminess you can omit that altogether and i'm just going to mix everything now until it's well combined and it looks like yeah that's looking good now this is where i'm going to add my salt to taste now adding salt or the quantity of salt one adds is to one's personal preference but for the amount of soup that i'm making one teaspoonful covers it but that's to my personal preference i have got some steamed kale here and i'm adding that to the mixture you can use your spinach or any preferred vegetable that you prefer so that's not a problem and i'm going to mix this all together yet again till it's well combined you see i've told you i'm building up on the flavors and textures so you've got this beautiful crunch that you also get from kale that works and the vitamin c's like chalet this is like healthy dish and of course my grilled mackerel look at that look at those grilled mackerel pieces and do bear in mind that they're slightly smoked as well and just ensure that you don't break the mackerel pieces because it's just nice to have it in that beautiful chunk yes you think i'm done oh no no no no there's going to be more flavors and textures actually going to be added to this inside yes where the mushrooms day yes they are represented i told you so this is just incredible now of course if you want to make a vegetarian one then you have to omit the fish but this is more of a pescatarian dish and of course i'm adding my whole chilies the reason why i make or leave the chilies whole is is to allow anybody else that you know is enjoying the soup if they actually want it spicier they can break that chili but if not it's just a residual heat and that aromatic flavor of the chili that would infuse into the soup you see you think i'm done so this is actually just about to boil for about two minutes and i'm reviving the flavor so i'm adding two tablespoon full of my ginger and aniseed mixture yes because i'm reviving the flavor again and i'm going to mix this and just carefully mix it because of course you still have the mackerel in there so some infusion is happening here some serious infusions i told you this is not any other food oh here we go again yes it's raining onions i love onions and i love the crunch that he offers and you know it revives the dish it's just like so just like shredded some one whole white onion and i've just added and you can use a red onion it's not a problem and i'm just gonna be cooking this for another minute and it's almost done yeah what are you thinking about now you're thinking about your hotakuna your banku your kenki ah you know what you can just enjoy this on its own because the amount of stuff in there seriously this is like a perfect winter warm-up drink you know drink did i say drink hey johnny soup i hope you are inspired to try the recipe as for me i'm going to be exercising and then i'm going to sit down and i'm going to eat to my heart's content as i said don't be jealous i'll tell you something you don't know what you're missing oh god fast 11 here in london and here i am a chocolate so i made this yesterday and i'm just having it now you see so healthy so good don't be jealous just go to the kitchen go and make your own okay take a picture hashtag everybody's around the corner now can you tell me what you'd like to see definitely leave your comments below let's see what we can do but i'm behind a lot of recipes and so yes you need to be deluded you need to click that notification button because what that means is each time i upload a video it's delivered straight to you you're notified of it you don't miss a thing because it's a process it's a movement find the list of ingredients and measurements on my blog in dubai for fat dot blogspot dot com i'm also on twitter instagram facebook snapchat as in dubai for fast you do pass by and say hi until next time take care of you be nice be beautiful be kind be kind to people around you and guess what i love you just for you being you