African Okra Soup
Dive into the vibrant flavors of **African Okra Soup**, a hearty and nutrient-packed dish that is a cornerstone of West African cuisine. Bursting with fresh okra, tender beef cubes, smoky fish, and succulent shrimp, this comforting soup is richly seasoned with bold spices like crayfish powder and scotch bonnet peppers, giving it an irresistible depth of flavor. The silky texture of okra is perfectly balanced by the richness of palm oil and the earthiness of optional spinach or uziza leaves, making it a wholesome and satisfying meal. Ready in just an hour, this one-pot delight is traditionally served with fufu, pounded yam, or rice, ensuring a truly authentic dining experience. Whether you’re new to African cooking or a seasoned food lover, this okra soup recipe is a must-try for its bold, aromatic, and irresistible appeal.
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Recipe Information
Ingredients
- 500 grams fresh okra
- 500 grams beef (cut into small cubes)
- 200 grams smoked fish (optional)
- 200 grams shrimp (peeled and deveined, optional)
- 3 tablespoons palm oil
- 1 large onion (finely diced)
- 1 medium bell pepper (finely diced)
- 1 scotch bonnet pepper (seeded and chopped)
- 2 teaspoons crayfish powder
- 2 bouillon cubes
- 4 cups water
- 1 teaspoon salt
- 100 grams spinach or uziza leaves (optional, chopped)
Instructions
Wash the fresh okra thoroughly and trim the tops and tails. Chop the okra into small round slices and set aside.
In a large pot, add the beef cubes, 1 teaspoon of salt, and 1 cup of water. Cover and simmer over medium heat for 15-20 minutes until the beef is tender. Add more water if needed during cooking.
If using, rinse the smoked fish thoroughly in warm water to remove any impurities and set aside. If using shrimp, rinse and set aside as well.
In a separate saucepan, heat the palm oil over medium heat. Add the diced onions, bell pepper, and scotch bonnet pepper. Sauté for 3-4 minutes until the vegetables are softened and aromatic.
Add the chopped okra to the saucepan and stir well to coat the okra in the palm oil mixture. Cook for 5 minutes, stirring occasionally.
Add the cooked beef (along with its broth), smoked fish, and shrimp (if using) into the pot with the okra. Stir to combine.
Pour in the remaining 3 cups of water and add the crayfish powder, bouillon cubes, and additional salt if needed. Stir well and bring the soup to a gentle boil.
Reduce the heat to low and let simmer for 10-15 minutes, stirring occasionally to prevent sticking.
If using spinach or uziza leaves, add them to the soup during the last 5 minutes of cooking and stir until wilted.
Taste the soup and adjust seasoning as necessary. Serve hot with your choice of fufu, pounded yam, or rice.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 6474 mg | 281% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 21.7 g | ||
| Protein | 236.5 g | 473% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 836 mg | 64% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5430 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
