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Bahamian Orka Soup with Barefoot Rice

Bahamian Okra Soup

Bahamian Okra Soup reflects the country's rice African and Caribbean Influence.
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Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Servings 12
Calories 450 kcal

Ingredients
  

  • 2 pounds of beef and mutton
  • 2 pounds of turkey wings cut up
  • 2 quarts of water
  • 3 large conch tenderized and cooked
  • 2 tablespoons of oil
  • 2 tablespoons salt
  • 2 tablespoons seasoning salt
  • ¼ cup tomato paste
  • 1 large onion diced
  • 1 large onion diced
  • 1 bag of okra small diced
  • 2 large carrots
  • 2 corn chopped in 4 pieces each
  • 3 potatoes peeled and quartered
  • ½ tablespoon thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Instructions
 

  • Boil meats until tender—strain, and reserve meat water.
  • Heat cooking oil in pot. Add onions, tomatoes, and tomato paste. Cook on low heat for about 5 minutes.
  • Add meat, strain water, thyme, garlic powder, onion powder, tablespoon salt, seasoned salt, and black pepper to the pot and mix. Bring to a boil and allow to boil for 15 minutes.
  • Check the pot for seasoning and broth levels. If you need to add more water, do so now and bring the pot back up to a boil. Adjust seasoning with salt and seasoned salt.
  • Corn, carrots, potatoes, and okra may be added now.
  • Lower heat and allow to cook until vegetables are tender.
  • Enjoy!!!

Notes

You can use any vegetables or meats you like.  Make sure to adjust cook time to avoid meat falling apart.
If you prefer your soup to be less viscous, fry the okra with the onions, tomatoes, and tomato paste!