High Protein Nigerian Okro Soup
Packed with flavor and an impressive protein boost, this High Protein Nigerian Okro Soup is a nourishing twist on a beloved West African classic. Combining tender morsels of seasoned chicken breast, succulent shrimp, and the umami of ground crayfish and smoked fish powder, this hearty soup delivers a rich and satisfying taste experience. Fresh okra, enhanced for its signature silky texture, pairs beautifully with vibrant spinach, while a hint of spicy scotch bonnet adds depth and warmth. Made with aromatic palm oil and a medley of traditional spices, this wholesome dish is perfect for anyone seeking nutrient-dense comfort food. Serve it with fufu, pounded yam, or rice to enjoy a complete, flavorful meal that celebrates the essence of Nigerian cuisine. Keywords: high-protein Nigerian okro soup, West African recipes, gluten-free, healthy Nigerian soup, seafood and chicken soup.
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Recipe Information
Ingredients
- 500 grams fresh okro (okra)
- 250 grams boneless chicken breast
- 200 grams fresh shrimp, peeled and deveined
- 2 tablespoons ground crayfish
- 3 tablespoons palm oil
- 1 medium onion, chopped
- 200 grams fresh spinach leaves
- 1 unit scotch bonnet pepper, chopped (optional)
- 1 tablespoon ground smoked fish powder
- 500 ml water
- 1 cube beef stock cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Wash and chop the okro into small pieces. To enhance the mucilaginous quality, you can also blend half of the okro to a fine paste using a blender.
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
In a large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent.
Add the chopped scotch bonnet pepper and continue to cook for another 2 minutes.
Stir in the chicken pieces and cook until they start to brown, about 5-7 minutes.
Add the peeled shrimp and cook until they turn pink, approximately 3-4 minutes.
Pour in the water, beef stock cube, and bring to a gentle boil.
Add the ground crayfish and smoked fish powder, stirring well to incorporate.
Introduce the chopped and blended okro into the pot, stirring to mix. Allow it to simmer for about 10 minutes, stirring occasionally.
Wash and roughly chop the spinach leaves, then add them to the soup. Simmer for another 5 minutes.
Taste and adjust seasoning with more salt or pepper if necessary.
Serve hot with your choice of Nigerian side like fufu, pounded yam, or rice.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 14.9 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 882 mg | 68% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4326 mg | 92% | |
*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.
