Keto Nigerian Okro Soup
Dive into the delicious world of West African cuisine with this Keto Nigerian Okro Soup, a vibrant and nutrient-rich dish tailored for low-carb diets. Packed with tender beef, bone-in goat meat, succulent shrimp, and smoky fish, this hearty soup is a perfect blend of protein and authentic Nigerian flavors. Freshly sliced okra provides its signature silky texture, while crayfish, ground pepper, and palm oil infuse the dish with bold, savory notes. Ugwu (fluted pumpkin leaves) or spinach add a healthy, leafy touch, making this keto-friendly recipe a wholesome, flavor-packed option for health-conscious food lovers. Ready in just under an hour, this soup is perfect on its own or paired with cauliflower fufu for a truly satisfying meal. Keywords: Keto Nigerian Okra Soup, low-carb West African recipes, healthy okro soup, Nigerian keto recipes, cauliflower fufu pairing.
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Recipe Information
Ingredients
- 400 grams fresh okra
- 500 grams beef (cut into cubes)
- 150 grams smoked fish
- 300 grams bone-in goat meat
- 200 grams shrimp (peeled and deveined)
- 60 ml palm oil
- 2 tablespoons crayfish
- 1 teaspoon ground pepper
- 2 pieces seasoning cubes
- 1 teaspoon salt
- 1 medium onion (chopped)
- 100 grams ugwu (fluted pumpkin leaves) or spinach
- 750 ml water
Instructions
Start by preparing the ingredients: slice the okra thinly either using a knife or a grater for finer consistency. Rinse the goat meat and beef cubes, and ensure the shrimp is peeled and deveined.
Place the beef and goat meat in a large pot, add chopped onion, one seasoning cube, and a little salt. Pour in enough water to cover the content by about 2 inches and cook over medium heat for approximately 30 minutes or until tender.
While the meats are cooking, rinse the smoked fish in warm water to remove any sand and set it aside.
In the same pot, add the smoked fish and shrimps to the pot of boiling meats and let it cook for an additional 10 minutes.
In a separate pan, heat the palm oil over medium heat. Add the sliced okra and stir-fry for about 2-3 minutes until it begins to soften and releases its slime. Mix in the crayfish and ground pepper.
Pour the stir-fried okra into the pot with the meats, fish, and shrimp. Mix thoroughly and add about 750 ml of water or more depending on your desired consistency.
If using ugwu, wash and slice the leaves. Add them to the soup. If using spinach, you can add this now as well. Simmer the soup for another 5-7 minutes.
Taste and add the remaining seasoning cube and more salt if needed. Allow the soup to simmer on low heat for about 5 more minutes, ensuring all flavors meld together.
Serve hot. This keto Nigerian okra soup can be enjoyed on its own or with cauliflower fufu to maintain a low-carb intake.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1155 mg | 385% | |
| Sodium | 6395 mg | 278% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 11.1 g | ||
| Protein | 279.0 g | 558% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 810 mg | 62% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 5405 mg | 115% | |
*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.
