Jambo (Okra Soup) is a traditional Bonairean recipe for a classic dish of salted meat, fish, prawns and conch in an okra base. The full recipe is presented here and I hope you enjoy this classic Bonairean version of: Okra Soup (Jambo).
500g of okra
500g of salted pig tail
500g of salt beef
500g of salted pork ribs
500g Fish (typically parrot fish, flying fish, or snuk), scaled, cleaned and cut into chunks
100g of raw prawns, peeled and de-veined
500g of conch (optional)
salt, freshly-ground black pepper and hot chilli powder, to taste
Method:
The night before, place the salted meat (pig tail, salt beef and salted pork ribs) in a large bowl. Cover with water and set aside to soak over night.
If using conch, cut the meat into pieces then beat with a meat mallet to tenderize. Place in a pressure cooker, add water and cook on full pressure for 15 minutes, until tender. Allow the pressure to reduce naturally, drain the conch and set aside.
The following day, rinse the meat thoroughly then place in a large stockpot, cover with water, bring to a boil and cook for 15 minutes. Discard the liquid and reserve the meat.
Wash the okra thoroughly, and use a towel to remove the hairs from the okra if there are any. Just rub the towel against the okras to remove the hairs.
Wash the okras again and slice them into thin rounds.
Place the meat (and the conch, if using) in a stockpot, add water to just cover then bring to a boil and cook for about 20 minutes, or until the meat is tender. Add the sliced okra, reduce the heat to medium and cook, stirring frequently until the okra breaks down into the liquid.
Reduce the heat to medium then add the fish pieces and the prawns. Continue cooking for about 20 minutes, or until the fish is tender and the prawns are cooked through.
Adjust the seasonings to taste with salt, black pepper and chilli powder.
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