Okra Soup II

Ingredients

 * Ladyfinger soup 2 (two) quarts water
 * 7 (seven) oz. chicken
 * 7 (seven) oz. tania leaves
 * 10 (ten) whole okras
 * 1 (one) big onion
 * 5 (five) pimento grains
 * 1 (one) twig of soup greens
 * 1 (one) cayenne pepper
 * bouillon cubes
 * black pepper
 * 2 (two) whole tomatoes
 * 4 (four) whole antrua's
 * 1.7 oz. dried shrimp
 * 1 (one) laurier leaf
 * 3.5 (three and a half) oz. salted meat
 * 1 (one) oz. butter

Directions

 * 1) Boil the water and add to it the chicken, the pimento grains, the soup greens, the laurier leaf and the onion (cut small).
 * 2) Boil for about one hour and afterwards take the chicken out of the bouillon.
 * 3) Put the Tania leaves in the bouillon and cook it for 10 (ten) minutes.
 * 4) Now take the tania leaves out of the bouillon and mash it into a a smooth paste.
 * 5) The cooked chicken should be baked in butter, just like the dried shrimp and pieces of tomato and then added to the bouillon.
 * 6) Add the bouillon cubes, black - and fresh pepper to the bouillon.
 * 7) Wash the okra and cut of the ends and in round slices.
 * 8) Introduce the okra to the soup only when the antrua have cooked soft.
 * 9) Let the soup cook for some minutes more and add the tania leaves in the five remaining minutes.
 * 10) Stir the soup unil it turns entirely green.
 * 11) Crab or crab meat can also be added to make the soup even more delightful.
 * 12) This can be added at the last ten minutes of cooking time.