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

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.