Nigerian Okro Soup

Discover the vibrant flavors of West Africa with this authentic Nigerian Okro Soup recipe—a wholesome dish that brings together tender beef, stockfish, smoked fish, and fresh or dried shrimp in a rich, palm oil-based broth. Highlighted by the slimy texture of fresh okra and the bold kick of scotch bonnet peppers, this soup is further infused with aromatic uziza leaves or spinach and ground crayfish, capturing the essence of traditional Nigerian cuisine. Perfectly seasoned with stock cubes and spices, it’s a comforting and nutrient-packed meal that pairs beautifully with classic swallows like fufu, pounded yam, or amala. Whether you're new to African cooking or a seasoned enthusiast, this hearty soup is a must-try!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 400 grams fresh okra
• 3 tablespoons palm oil
• 500 grams beef
• 100 grams stockfish
• 100 grams smoked fish
• 100 grams shrimps (fresh or dried)
• 1 medium (finely chopped) onion
• 2 pieces scotch bonnet peppers
• 2 tablespoons ground crayfish
• 100 grams uziza leaves or spinach
• 2 cubes beef stock cubes
• 500 ml water
• 1 teaspoon salt
• 1 teaspoon ground pepper

Directions

Step 1

Wash and cut the okra into small pieces or blend it to a coarse texture if you prefer a smoother soup.

Step 2

In a large pot, add the beef, chopped onions, one of the stock cubes, and some water. Simmer on medium heat for about 20 minutes until the beef is tender.

Step 3

While the beef is cooking, soak the stockfish in hot water for about 5 minutes to soften, then drain and set aside.

Step 4

Add the stockfish, smoked fish, and shrimps to the pot. Continue cooking for another 10 minutes ensuring all the flavors blend well.

Step 5

Add the palm oil and allow it to melt into the soup while stirring occasionally.

Step 6

Incorporate the blended or chopped okra into the soup, stirring continuously to prevent lumps from forming.

Step 7

Chop the uziza leaves or spinach and add them to the pot with the scotch bonnet peppers, ground crayfish, remaining stock cube, and ground pepper.

Step 8

Adjust the consistency of the soup by adding a little more water if necessary. Taste and season with salt as needed.

Step 9

Allow the soup to simmer for an additional 15 minutes on low heat until the okra is cooked through and the vegetables are tender.

Step 10

Serve hot with a side of your favorite swallow like fufu, amala, or pounded yam. Enjoy your Nigerian Okro Soup!

Nutrition Facts

Serving size	2079.5 grams (2079.5g)

Amount per serving	% Daily Value*
Calories	2323

Total Fat 114.50g	147%
Saturated Fat 48.50g	242%
Polyunsaturated Fat 3.10g
Cholesterol 882mg	294%
Sodium 7995mg	348%
Total Carbohydrate 57.70g	21%
Dietary Fiber 18.30g	65%
Total Sugars 14.00g
Protein 269.60g	539%

Vitamin D 204IU	1020%
Calcium 819mg	63%
Iron 24mg	132%
Potassium 4619mg	98%

*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.

Source of Calories

Fat: 44.0%

Protein: 46.1%

Carbs: 9.9%