Nigerian Okro Soup Recipe

Okro soup is a Nigerian dish made from okra cooked in a mixture of palm oil, seafood and meat, which is served across West Africa. It often also contains leafy vegetables such as spinach or uziza leaves for additional flavor and texture.

This Nigerian soup dish is typically served with starchy side dishes such as pounded yam or fufu.

Origin & Cultural Significance

The origin of okro soup is believed to be associated with the Igbo tribe of Nigeria, although the exact origin is unknown.

Okro soup is a staple for family meals, special celebrations, and gatherings, and it is often prepared as a communal activity.

The recipe for Okro soup may vary in different regions of Nigeria. For example, the Yoruba version often contains locust beans, while the Igbo version often involves fermented melon seeds.

In other countries, such as Ghana, the soup recipe might be adjusted to make it thicker and more stew-like in consistency.

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Nigerian Okro Soup Recipe

Yield: 5

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Okro soup is a Nigerian dish made from okra cooked in a mixture of palm oil, seafood and meat, which is served across West Africa.

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Ingredients

• Okro (finely chopped) - 2 cups
• Palm oil - 2 tbsp
• Beef (cut into small pieces) - 1 pound
• Stockfish (deboned) - 1 cup
• Shrimps - 1 cup
• Crayfish (ground) - 2 tbsp
• Onion (diced) - 1
• Fresh spinach (chopped) - 1 cup
• Scotch bonnet peppers (finely chopped) - 2
• Salt - 1 tsp
• Stock cubes - 2
• Water - 4 cups

Instructions

1. Place beef and stockfish in a pot, add the diced onion, salt, and seasoning cubes, and cover with water. Simmer on medium for 20 minutes, or until tender.
2. Add the shrimps to the pot and cook for 5 minutes.
3. Heat the palm oil in a separate pot over medium heat, and stir in the ground crayfish and chopped scotch bonnet peppers for 2 minutes.
4. Add the chopped okro to the palm oil mixture and stir well. Cook for 3–4 minutes to soften the okro.
5. Transfer the cooked okro mixture into the pot with the beef, stockfish, and shrimp and stir to combine.
6. Add the chopped spinach to the pot, mix thoroughly, and allow the soup to simmer for another 5 minutes.
7. Adjust seasoning with additional salt or stock cubes if necessary.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 149mgSodium: 943mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 35g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.