Low Fat Nigerian Okro Soup
Experience the vibrant flavors of West Africa with this nutrient-packed Low Fat Nigerian Okro Soup, a healthy twist on a classic favorite. Bursting with fresh ingredients like tender okra, spinach, and juicy chicken breast, this recipe is both hearty and light, making it perfect for those seeking a low-fat yet flavorful meal. Enhanced with aromatic ginger, garlic, and a touch of crayfish powder, every spoonful delivers an authentic taste of Nigerian cuisine. Ready in just 45 minutes, this one-pot dish is ideal for quick weeknight dinners and pairs beautifully with pounded yam, rice, or semovita. With its colorful vegetables and balanced seasoning, this soup offers a guilt-free way to explore bold African flavors.
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Recipe Information
Ingredients
- 400 grams Fresh okra
- 150 grams Fresh spinach
- 250 grams Skinless chicken breast
- 1 medium Onion
- 1 medium Red bell pepper
- 2 medium Tomatoes
- 1 inch piece Fresh ginger
- 3 Garlic cloves
- 1 tablespoon Palm oil or low-fat oil alternative
- 1 tablespoon Crayfish powder
- 2 Stock cubes
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground pepper
- 500 milliliters Water
Instructions
Wash and slice the okra into thin disks.
Chop the spinach, onion, red bell pepper, and tomatoes into small pieces. Mince the garlic and ginger.
Dice the skinless chicken breast into bite-sized pieces.
In a large pot, heat the palm oil or low-fat oil alternative over medium heat.
Add the chopped onions, garlic, and ginger to the pot. Stir and cook for about 2-3 minutes until fragrant.
Add the diced chicken breast to the pot and cook until it slightly browns on the outside, about 5 minutes.
Stir in the chopped tomatoes and bell pepper. Cook for another 3-4 minutes until the tomatoes start to break down.
Pour in the water and add the stock cubes. Stir well to dissolve the cubes.
Add the crayfish powder, salt, and ground pepper. Bring the mixture to a boil.
Once boiling, reduce heat to a simmer and add the sliced okra. Allow to cook for about 5-7 minutes, stirring occasionally.
Finally, add the chopped spinach and stir thoroughly. Cook for an additional 2-3 minutes until the spinach is wilted.
Taste and adjust seasoning if necessary before serving.
Serve hot with your choice of accompaniment like pounded yam, rice, or semovita.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 220 mg | 74% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 23.9 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2371 mg | 50% | |
*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.
