Okra Soup with Polenta (Sop'i Jambo cu Funchi)
Prefer a video? Scroll all the way down.
Ingredients:
Okra Soup
- 400g fresh or frozen okra
- 500 ml of water
- 2 tablespoons Dutch Caribbean All-Purpose Seasoning
- 2 tablespoons Papaya Faya Hot Sauce
- 1 onion
- 3-4 garlic cloves
Polenta
- 400g cornmeal, preferring fine to coarse
- 800 ml of water
- 1 tablespoon of vegetable butter
- 1 tablespoon of salt
Preparation:
If using fresh okra, wash them and remove the stalks. If you use frozen okra, just wash them in cold water and let them thaw.
Cut your okra into thin pieces; I also like to leave a few larger pieces. Add some light oil to a pan and heat. Add the sliced onions and garlic to the pan and fry quickly before adding the okra and water. At this point, add the Dutch Caribbean All-Purpose Seasoning and Papaya Faya Hot Sauce. Simmer for about 20 minutes over medium-high heat.
While the okra soup cooks, it's time for the polenta. Add water, salt and butter to a saucepan and bring to a boil. When the water boils, slowly add your corn/polenta flour and keep stirring constantly. After adding all your flour, keep stirring for another 3 minutes and pour the mixture into a bowl. The polenta needs about 10-15 minutes to rise.
The polenta and the soup should be ready about the same time. Polenta is often served in large pieces with okra soup in the Caribbean.