Alek Wek's Okra Soup

Name: Alek Wek's Okra Soup
Total time: 30 min
Yield: 4 servings for models -- or 2 for hungry mortals
Ingredients: 20 pieces okra; 1 tablespoon olive oil; 3 onions, finely chopped; 3 garlic cloves, crushed; 3 tomatoes (blanched and peeled, optional), chopped; Pinch of salt and pepper; 1 vegetable or chicken bouillon cube; 2 3-inch cinnamon sticks

By Sandra Ballentine

Total Time: 30 minutes
Rating: 4(12)
Comments: Read comments

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Ingredients

Yield:4 servings for models -- or 2 for hungry mortals

20pieces okra
1tablespoon olive oil
3onions, finely chopped
3garlic cloves, crushed
3tomatoes (blanched and peeled, optional), chopped
Pinch of salt and pepper
1vegetable or chicken bouillon cube
23-inch cinnamon sticks

Ingredient Substitution Guide

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Preparation

Step 1
Chop off the ends of the okra and thinly slice the pods crosswise into small rounds.
Step 2
Heat the oil in a large, deep nonstick skillet over medium-high heat and sauté the onions until they start to brown, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the tomatoes and sprinkle with the salt and pepper.
Step 3
When the tomato juices start to boil, add ½ cup water. Heat to boiling, stirring, and add the bouillon cube. Stir and mash it until it dissolves. Add 1½ cups water and heat to boiling. Add the okra and cinnamon sticks. Cook, stirring occasionally, until the okra seeds turn brown, about 10 minutes. Add more water if the soup becomes too thick. The total cooking time should be about 20 to 25 minutes.