Paleo Nigerian Okro Soup
Dive into the vibrant flavors of *Paleo Nigerian Okro Soup*, a health-conscious twist on one of West Africa’s beloved comfort foods! This hearty soup combines tender goat meat, nutrient-packed fresh okra, smoky fish, and fragrant seasonings like scotch bonnet peppers and dried crayfish for a rich, flavorful experience. Made with paleo-friendly staples like palm oil and served with a side of mashed cauliflower instead of traditional pounded yam, this recipe remains deeply rooted in authentic Nigerian cuisine while catering to modern dietary needs. With an irresistible combination of spicy, savory, and textural elements, this okro soup will satisfy your cravings while keeping you health-focused. Perfect for family dinners or meal prep, it's a wholesome dish that truly celebrates the essence of Nigerian cooking!
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Recipe Information
Ingredients
- 500 grams fresh okra
- 500 grams goat meat
- 2 tablespoons palm oil
- 2 tablespoons dried crayfish
- 100 grams smoked fish
- 1 medium scotch bonnet pepper
- 1 medium onion
- 2 pieces garlic cloves
- 1 teaspoon ground ginger
- 4 cups water
- 1 teaspoon salt
Instructions
Begin by washing the okra thoroughly under running water. Pat them dry and slice the okra thinly into small disks.
In a medium pot, place the goat meat and add two cups of water. Add half of the sliced onion, 1 teaspoon of salt, and the ground ginger.
Bring to a boil, then reduce heat to a simmer. Cook for about 30 minutes, or until the meat is tender.
While the meat is cooking, blend the remaining onion, scotch bonnet pepper, and garlic cloves in a blender or food processor to create a smooth paste.
In a separate large pot, heat the palm oil on medium heat. Add the blended mixture and sauté for about 5 minutes until fragrant.
Add the dried crayfish and continue to sauté for another 2 minutes.
Add the sliced okra to the pot and stir well to combine with the sautéed mixture.
Pour 2 cups of water into the pot and stir continuously to prevent lumps. The okra should become slightly slimy and well incorporated.
Add the smoked fish pieces, stirring gently to mix well without breaking the fish apart.
Add the cooked goat meat and its broth to the okra mixture. Stir to combine all ingredients thoroughly.
Allow the soup to simmer for another 10 minutes on low heat, letting the flavors meld together.
Taste the soup and adjust salt as necessary.
Serve hot, traditionally paired with a side of pounded yam, but ensure it is paleo-friendly by opting for a mashed cauliflower alternative.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3871 mg | 168% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 15.3 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 716 mg | 55% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4581 mg | 97% | |
*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.
