West African-style lemon chicken and okra soup is a traditional dish with roots in the cuisines of countries like Nigeria, Ghana, and Senegal. Okra, also known as quimbombó, is a very popular ingredient in the gastronomy of this region due to its unique texture and nutritious properties. In Latin America, this ingredient goes by different names such as quimbombó in Cuba and Puerto Rico, ocra in Venezuela, and in some places simply okra, although its preparation may vary from one country to another.
This soup represents the fusion of fresh flavors and aromatic spices typical of West Africa, where the lemon adds a citrus touch that enhances the flavor of the chicken and the other ingredients. The combination of rice, spices like turmeric, and tomato paste make this stew a complete and very comforting dish, ideal to enjoy on any occasion.
How to prepare West African-style lemon chicken and okra soup
To begin, cut the chicken into pieces suitable for frying. If you use a can of quimbombó or okra, make sure to drain it well to avoid excess liquid.
Rub lemon juice over the chicken pieces; this will give it a fresh flavor and help marinate the meat.
In a large pot, place the chicken along with chicken broth or water and bring the mixture to a boil.
Once it boils, reduce the heat and cook slowly, covered, for 12 minutes to ensure the chicken begins to soften.
Next, add the remaining ingredients: the okra, long-grain rice, salt, onion, pepper, tomatoes, red bell pepper, tomato paste, and turmeric. Continue simmering for approximately 30 minutes, or until the chicken and rice are very tender.
When the chicken is cooked, remove the pieces from the pot and carefully debone them.
Cut the meat into small pieces and return them to the pot so they mix well with the rest of the soup.
Serve hot and enjoy this comforting soup with the authentic flavor of West Africa.