Okro Soup Recipe
Okro (or okra) soup is a popular dish in West African cuisine, especially in Nigeria. Known for its rich, savory flavors and slightly slimy texture, it's typically served with fufu, pounded yam, or eba. Okro soup is not only delicious but also packed with nutrients, making it a wholesome, comforting meal.
Equipment
- 1 Large cooking pot
- 1 Sharp knife (for chopping vegetables)
- 1 Cutting board
- 1 Wooden spoon or ladle (for stirring)
- 1 Blender (optional, for blending half of the okra for added thickness)
Ingredients
- 300 g fresh okra chopped
- 300 g beef or goat meat cut into bite-sized pieces
- 200 g shrimp or fish fillets (optional, for added protein)
- 1 1 onion finely chopped
- 2 tablespoons palm oil
- 1 teaspoon ground crayfish (optional, for flavor depth)
- 1 tablespoon ground pepper or fresh Scotch bonnet (adjust to taste)
- 1 tablespoon locust beans (iru), rinsed (optional)
- 2 cups spinach or ugu leaves, chopped
- 2-3 cups water or meat stock
- Salt, to taste
- Seasoning cubes (Maggi or Knorr), to taste
- 1 teaspoon ground dry fish (optional, for extra umami)
- 1 tbsp ground ogbono (optional, to thicken)
Instructions
- Prepare the Meat: In a large pot, season the beef or goat meat with salt and seasoning cubes. Add chopped onions and water (or stock), then boil on medium heat for about 20 minutes until the meat is tender. If using shrimp or fish fillets, add them in the last 5 minutes of cooking.
- Prepare the Okra: While the meat is cooking, chop the okra into small rounds. For a thicker soup, blend half of the okra with a little water and set aside.
- Sauté the Base: In a separate pot, heat the palm oil over medium heat. Add the remaining onions and sauté for about 3 minutes until translucent. Add the ground pepper, locust beans, and ground crayfish, stirring well. Cook for an additional 2 minutes to release the flavors.
- Combine Ingredients: Pour the sautéed mixture into the pot with the cooked meat and broth. Stir in the chopped okra (and blended okra if using). If you’re using ground ogbono to thicken the soup, add it at this stage.
- Simmer the Soup: Reduce the heat to low and simmer for 5-10 minutes, stirring occasionally. The okra will soften and give the soup its signature slimy texture.Add Greens: Stir in the chopped spinach or ugu leaves and let the soup simmer for an additional 3 minutes until the greens wilt.
- Adjust Seasoning: Taste the soup and adjust seasoning with more salt or seasoning cubes if necessary. If the soup is too thick, add a bit more water or stock to reach your desired consistency.
- Serve: Remove from heat and serve hot with fufu, pounded yam, or eba.
Video
Notes
- Texture: If you're not a fan of the slimy texture, blend only a small portion of the okra or avoid blending it altogether.
- Customization: Feel free to mix in other vegetables, like bitterleaf or waterleaf, for added texture and flavor.
- Protein Boost: For a more filling dish, add more protein options like snails, tripe, or chicken.