Nigerian Okro Soup
Immerse yourself in the vibrant flavors of West Africa with this authentic Nigerian Okro Soup recipe, a quintessential dish loved for its rich textures and bold tastes. Featuring fresh okra as the star ingredient, this hearty soup is beautifully complemented by tender beef, smoky stockfish, and succulent shrimp, creating a delightful medley of proteins. Infused with earthy palm oil, ground crayfish, and the fiery kick of scotch bonnet peppers, the dish is a perfect balance of spice and savoriness. Uziza leaves or spinach add a fresh, aromatic touch, while the addition of smoked fish deepens the complexity of its flavor. Simple to prepare yet incredibly satisfying, this iconic Nigerian delicacy pairs perfectly with traditional swallows like fufu or pounded yam for a wholesome meal. Whether you're cooking for a family gathering or exploring global cuisines, Nigerian Okro Soup is a vibrant and delicious celebration of culture and comfort.
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Recipe Information
Ingredients
- 400 grams fresh okra
- 3 tablespoons palm oil
- 500 grams beef
- 100 grams stockfish
- 100 grams smoked fish
- 100 grams shrimps (fresh or dried)
- 1 medium (finely chopped) onion
- 2 pieces scotch bonnet peppers
- 2 tablespoons ground crayfish
- 100 grams uziza leaves or spinach
- 2 cubes beef stock cubes
- 500 ml water
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
Wash and cut the okra into small pieces or blend it to a coarse texture if you prefer a smoother soup.
In a large pot, add the beef, chopped onions, one of the stock cubes, and some water. Simmer on medium heat for about 20 minutes until the beef is tender.
While the beef is cooking, soak the stockfish in hot water for about 5 minutes to soften, then drain and set aside.
Add the stockfish, smoked fish, and shrimps to the pot. Continue cooking for another 10 minutes ensuring all the flavors blend well.
Add the palm oil and allow it to melt into the soup while stirring occasionally.
Incorporate the blended or chopped okra into the soup, stirring continuously to prevent lumps from forming.
Chop the uziza leaves or spinach and add them to the pot with the scotch bonnet peppers, ground crayfish, remaining stock cube, and ground pepper.
Adjust the consistency of the soup by adding a little more water if necessary. Taste and season with salt as needed.
Allow the soup to simmer for an additional 15 minutes on low heat until the okra is cooked through and the vegetables are tender.
Serve hot with a side of your favorite swallow like fufu, amala, or pounded yam. Enjoy your Nigerian Okro Soup!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1359 mg | 59% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 205 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1222 mg | 26% | |
*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.
