Nigerian
Nigerian Okra Soup
A comforting Nigerian okra soup with a silky draw, rich palm oil, crayfish, smoked fish, and tender meat. It is traditionally eaten hot with a swallow such as eba, pounded yam, or fufu.
Watch it madeSisi Jemimah's Recipes · 10:03
Ingredients
- Fresh okra, finely chopped or grated2 cups
- Assorted beef or goat meat, bite-size pieces300g
- Smoked fish, cleaned and flaked1 small piece
- Stockfish, soaked and softened1/2 cup
- Palm oil1/4 cup
- Ground crayfish2 tablespoons
- Scotch bonnet pepper, blended or chopped1
- Locust beans, iru1 tablespoon
- Ugu leaves or spinach, sliced1 cup
- Small onion, chopped1/2
- Seasoning cube1
- Saltto taste
- Water or meat stock2 cups
Method
- Rinse the meat, place it in a pot with the chopped onion, seasoning cube, salt, and 1 cup of water, then cook until tender.
- Add the soaked stockfish to the pot and simmer for 10 minutes so it absorbs the meat stock.
- Add the palm oil, ground crayfish, iru, Scotch bonnet pepper, and smoked fish, then simmer for 8 minutes until the soup smells rich and well seasoned.
- Check the liquid level and add a little more water or stock if needed; the soup should be thick but not dry.
- Stir in the chopped okra and cook uncovered for 3 to 5 minutes, stirring gently to develop the draw without overcooking it.
- Add the sliced ugu leaves or spinach and cook for 1 to 2 minutes, just until wilted.
- Taste and adjust salt, then remove from the heat while the okra is still bright and slightly crisp.
- Serve hot with eba, pounded yam, semovita, amala, or fufu.
Common questions
Can I substitute the meat, fish, or leafy greens in Nigerian okra soup?
Yes. Use chicken, turkey, or just beef/goat if that’s what you have. Replace smoked fish with dried fish or omit it. Ugu can be swapped with spinach, kale, or tender Swiss chard, but add them at the end.
How long should I cook the okra so it stays slimy but not mushy?
Add the okra only after the stock, oil, and seasonings have simmered well, then cook uncovered for just 3 to 5 minutes. Stir gently and stop while it’s still bright green and slightly crisp for the best draw.
What are the most common mistakes when making okra soup?
Overcooking the okra, adding too much water, and using too little seasoning are the biggest mistakes. Also avoid stirring too hard after adding the okra, or the soup can break down and lose its nice texture.
How do I store leftover okra soup and reheat it without ruining the texture?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of stock or water. Don’t boil hard, or the okra will become overly soft.
What is the best way to serve Nigerian okra soup?
Serve it hot with eba, pounded yam, semovita, amala, or fufu. For the best experience, pair a thick, rich soup with a swallow that can scoop it well, and serve immediately after cooking.