Soups
Easy
Melon and Avocado Soup
10 min
Soups
Medium
Recipe of Okra Soup
By
Diego Cortés
Okra soup is a thick stew from Nigeria and much of West Africa: fresh okra is cooked with palm oil, meat, ground crayfish and leafy greens, and releases its natural mucilage until the broth thickens. It is eaten with fufu, white rice or pounded yam.
It comes together in one pot: the meat simmers first with onion and stock; then the sofrito is built with palm oil, tomato and crayfish; and the okra goes in last, for just a few minutes, because long cooking breaks the pods down. It takes changes happily: beef, tripe, smoked fish or shrimp, plus a meat-free version with mushrooms.
Why you will like it
- Thickens on its own: no flour or cornstarch; the okra does all the work.
- Deep flavour: palm oil and ground crayfish are the signature of West Africa.
- Generous: 4 servings that keep 3 days in the fridge and up to 3 months frozen.
- Flexible: swap the meat for chicken, smoked fish or mushrooms and set the heat to taste.
Serve it with fufu, pair it with jollof rice or read first what fufu is and how it is eaten.
Prep
25 min
Cook
55 min
Servings
4
Calories
460 kcal
Ingredients
Directions
-
1
Cook the meat: put the beef cubes in a pot with half the onion, one stock cube, salt and the water and simmer over medium heat for 40 to 45 minutes, until tender; strain and keep the stock.
-
2
Wash the okra, dry it very well and slice it as thinly as you can (or grate it) just before using it, because the longer it sits cut the more mucilage it releases.
-
3
Heat the palm oil in a large pot over medium heat for 2 minutes, until it looks red and glossy; do not let it smoke.
-
4
Fry the rest of the onion for 3 minutes, add the tomato, the bell pepper and the tomato paste and cook for 5 more minutes, until the oil separates from the sauce.
-
5
Stir in the ground crayfish, the iru (if using), the pepper, the chilli and the second stock cube and cook for 1 minute.
-
6
Add the cooked meat, the smoked fish and the shrimp and stir for 2 minutes so they take on the sofrito.
-
7
Pour in the reserved stock and 400 ml water, bring to the boil and simmer for 10 minutes.
-
8
Add the okra and cook for only 5 to 8 minutes, stirring now and then: the less it cooks, the thicker the soup gets.
-
9
Add the spinach or waterleaf, cook for 3 more minutes and taste to adjust the salt and pepper; for a less viscous texture, finish with a few drops of lemon juice or a splash of vinegar.
-
10
Turn off the heat, let it rest for 5 minutes (the okra keeps releasing mucilage) and serve piping hot in bowls with fufu, white rice or pounded yam.
Frequently Asked Questions
How difficult is it to prepare Okra Soup?
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Okra Soup?
The preparation time is 25 minutes and the cooking time is 55 minutes.
How many people does this recipe serve?
This recipe is designed for 4 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
