Okra soup (African okro soup) is made with okra vegetables cooked in a delicious mixture of palm oil, shrimps, goat meat, fish, and African spices and simmered to perfection!
❤️ Why you'll love it
This loaded okro soup is a staple in West Africa, including Nigeria, Ghana, and Cameroon. Okra soup is deliciously satisfying, nutritious, and loaded with proteins and healthy fat. It is also excellent for busy weeknights because it can be prepped ahead and even frozen!
🥘 Equipment Used
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To make your own okra soup, you'll need a blender or a grater to break down your okra, a cutting board and knives, and a large pot or dutch oven.
🧾 Ingredients Used
- Okra: For this recipe, I used about 25 pieces of okra pods which came to about 4 cups chopped. It doesn't have to be exact; you can eyeball the okra and approximate the amount. But remember the more okra, the thicker the soup.
- Proteins: You can use any combination of meat or fish to cook this, but the cooking time will vary. I used goat meat, smoked catfish, Iru (fermented African locust bean), and fresh shrimp. The more proteins you add, the more filling it is, and the chunkier the soup. I actually prefer it this way, but it's up to you.
- Red Palm Oil: This is the best for traditional African soups, but you can use olive oil if that’s only what you have. The flavor will not be exactly the same, but you will still have a tasty okro soup dish.
- Other vegetables: The traditional Nigerian okro soup is not cooked with bell peppers, but I added it because I think it gives more texture and flavor, especially if you're eating it alone as a meal, like I do.
- Spices: I used bouillon, ground crayfish, cayenne pepper, and salt.
🔪 How To Make This Recipe
For this okra soup recipe, you have to prepare the okra first if you're using fresh okra.
Prepare the Okra
- You can use frozen okra if that's all you have, but I promise you, fresh okra is so much better. For the longest time, I used frozen, but when I tried it with fresh okra, I realized what I had been missing.
- You can control just how smooth or chunky you want it to be. To make it very smooth, use a blender and blend till it's pureed. You can also cut it with a knife into smaller pieces to make it chunky, use a grater with a large hole shredder, or chop with a food processor.
- The easiest and fastest way is to chop with a food processor as this makes the okra chunks uniform in size, and it is ready in about 2 minutes.
Make The Okra Stew
- Cut the assortment of meat you chose into small pieces. Then add some salt, black pepper, seasoning cubes, and enough water and cook until tender. You will need the meat stock to enhance the soup's flavor, so don't toss it.
- If you're using smoked fish and locust bean, soak them separately in hot water for 5 minutes, break apart the smoked catfish and remove the bones. Then, wash and drain the locust bean.
- In a large skillet on medium-high heat, add some palm oil. Fry some onions till it just begins to turn brown, then add the chopped okra. Stir in for about 5 minutes, and the okra will start to turn a bit slimy.
- Add in the meat stock from boiling the meat or just water if you have none. Since the meat stock is usually very flavorful, you might need to add more spices to bring out the flavor if you just use water.
- Bring to a boil and add the spices, meat, shrimp, bell pepper, smoked catfish, and locust bean. You can add or subtract anything on this list; just make it your own!
- Add some spinach to make it even more filling.
- When cooking the okra, let it boil for 5 minutes, then check the texture of the soup with a slotted spoon. At this point, I am usually okay with the texture but if it is too crunchy for you, let it boil for a few more minutes.
🥫 Storing and Reheating
Store your leftover okra soup in an airtight container in the fridge for 3-5 days. To reheat, either microwave it in 1-2 minute bursts until fully reheated or let it come to temperature in a saucepan on the stove.
You can also freeze your leftover okro stew in a freezer-safe container for 1-3 months. Be sure to let it thaw in the fridge overnight before reheating.
💭 Tips and Variations
- For a vegan option, you can substitute the meat with mushrooms.
- If the mucilage in the okro stew bothers you, there are ways to reduce it slightly. Cooking or frying the okra in high heat will cut down the slimy texture while cooking on low heat for a prolonged period will increase it.
- Be careful not to overcook it, or the okra might begin to turn brown.
- You can add a hot pepper, like a habanero pepper, for more heat.
- If the okra soup is too thick, you can add a little water to dilute it.
- Feel free to tweak the seasonings to your preference. You can always add more spices, like onion powder, bay leaves, and more.
- For extra heat, top this okra soup with hot sauce, like my African pepper sauce or super hot pili pili sauce.
🍽️ What can I eat this recipe with?
👩🍳 Frequently asked questions
Okra is referred to as okro in some West African countries, but they are basically the same thing.
Okra has a mild flavor and basically absorbs the flavor of the spices used to cook it. Okra is known for its slimy nature, and some people are turned off by its texture. This sliminess, known as mucilage, is actually really good for you. It helps to coat the intestines and helps ensure smooth and regular bowel movements.
Yes, you can! The entire okra plant is edible; the leaves can be used for salads, and the pods can be fried, stewed, pickled, boiled, or used as a thickener for soups.
Yes, Nigerian okro soup is very healthy and nutritious. It is high in proteins and healthy fats and low in carbs. It is also good for a low carb diet and aids in weight loss.
Okro soup (also known as okra soup) is a thick Nigerian soup made with okra, meat or fish, palm oil, smoked catfish and Nigerian traditional spices.
Okro Soup (West African Okra Soup)
For goat meat
For Okra Soup
- Wash the goat meat and place in a large pot.
- Chop half an onion and add salt, black pepper, bouillon powder.
- Boil for about 30 minutes, stirring intermittently. The meat should be quite tender but not too soft when done.
- If applicable, soak the smoked catfish and locust bean, separately in hot water for about 5 minutes.
- Break apart the smoked catfish and remove the bones.
- Wash and drain the locust bean.
- Trim the ends off the okra, wash, and pat dry.
- Chop okra using a food processor and set aside.
- Pour palm oil in a large pan on medium heat.
- Add onions and stir fry for 2 minutes till it turns just a bit brown.
- Add okra to palm oil and stir for about 5 minutes.
- Pour in the meat stock from boiling the meat. You can add water if you don’t have any but might need to increase the spices added.
- Add the meat, shrimp, bell pepper, smoked catfish and locust bean and bring to a boil. You can add or subtract anything thing on this list, just make it your own!
- Mix in the spices - black pepper, ground pepper, ground crayfish, bouillon powder, and salt.
- Let it simmer for about 5 minutes if you’re ok with a coarser texture, or a few minutes longer if you want a finer texture.
- Add more salt or spices if you desire a stronger flavor.
- Serve and enjoy with low carb fufu!
- You can make this okro soup as loaded as you want. Add beef, fish, shrimps, snails, or any combination of these. Substitute with mushrooms for a vegan option.
- You can add spinach or other greens for a wonderful variety.
- Okro is quite slimy in nature. If the mucilage really bothers you and you want to reduce it, cooking or frying in high heat will reduce the mucilage while cooking on low heat for a prolonged period will actually increase it.
- Be careful not to overcook it or the okra might begin to turn brown.