Okra Soup (Collaboration with Africa Everyday)

You are very brilliant!!!

This is definitely something I need to make. Thank you for including Babatunde's video too; so great to have both versions for comparison.

Afterthoughts & Addenda I think there might actually be some creative value to this process - that is, reduce a recipe to a sketch, then give it to someone else who has never seen the desired result, and let them rebuild it based on that sketch, using their own imagination to fill in the gaps. I am aware that what I made is far from authentic, but I'm actually not at all unhappy with how it turned out.

I just wanted to leave a comment to show support for this channel. It's so nice to see a genuinely nice and interesting person being their genuine self on social media. No sponsers or ads, no filters or photoshop ... just really wholesome content. I can't help but feel how much nicer the world would be, if we had more people like you in it. Have a beautiful weekend and take care :)

Okra is a fairly big ingredient in New Orleans style creole food (for cultural reasons I'm sure you can deduce easily) and it's often used as a soup thickener for things like gumbo. I, personally, enjoy the taste that the okra adds, but it adds its slimy quality to the soup/stew (varies by preparation how much liquid you serve it with) and I have texture issues with that. Wonderful video as always <3 EDIT: Having seen the whole video now, I can see a lot of stark cultural roots drawn across from foods like this; thick stew eaten over starch; in creole cooking. They talk about it being the case, but it's another thing to actually see it and see the connections yourself.

My wife makes palm oil from palm nuts. As you say it is local grown and not from deforested plantations. I even have some video clips of her making it if you are interested 😊

I love the idea of taking a traditional dish and adjusting to what you can source locally. Expand the dishes that we consider normal to eat! Carry on with the fantastic content 👌

I think its totally fine that its not authentic - you liked it, I learned some stuff, and it was entertaining. It might be fun to give it a go again now that you know the end result.

In Konkan region of India we do something similar. We add dried fish or dried shrimp to vegetables like okra, egg plant, bell peppers

On the price of Okra in UK vs Nigeria, I wanted to add that Okra is also very inexpensive here in the US, because we grow it here in several states. Ours looks more similar to yours than Babatunde's- long and thin and similar in hue, sometimes a few shades paler. It's commonly cut into short pieces, breaded and fried (absolutely delicious) or cut up and put into soups such as gumbo.

Decided to go back through all your videos before this video. Watching your videos a second time a year+ later is even better than watching it the first time. Appreciate your continued hard work in creating free content about your life.

We eat okra regularly in our house and is probably one of our most favourite vegetables. Have a go at frying the okra first, it adds a great flavour profile and will stop the okra from making your dish slimy, just fry up with a pinch of salt, maybe some garlic toward the end and add to your dish towards the end of the cooking process.

We (primarily Southern Americans) eat black-eyed peas with okra, without scotch bonnets (hot sauce is added at table, if you like) Add the okra whole or cut in half (that way yours peas aren't "snotty")- side plate of sliced tomatoes and onions, add some cornbread, and ice tea. Fried okra is wonderful too ; )

8:27 I made a comment over at Babatunde's about exactly that. I asked him if maybe it was because of the way it is eaten. You two have me drooling all over every time you do a collab!

Stockfish always brings back memories of my grandfather drying haddock under the garage roof, in the fishing villages around here that was always the tradition. Cod for exports such as salted or stockfish and haddock for own consumption. I'm always amazed to see how far this ingredient has reached from the north Atlantic and gotten ingrained in food culture around the world.

Hi Mike, Carotino's "Healthier Cooking Oil" is a blend of red palm oil and r'seed oil and claims to be ethically and sustainably sourced. Available in most UK supermarkets and is quite reasonably priced :)

These collabs always bring a smile to my face.

Love this collab and the results of both soups. I've always thought chefs, or at least cooking show/book chefs, get too hung up on what is the proper form of classic dishes. It stifles the creativity of home cooks. Looking forward to more of these recipe adventures.

Looks great. If I can find everything I need at the store today, then I know what I'm having for dinner

i could watch you cook toast and still be entertained great content