Okro Soup

🧂 Ingredients

• 500g Assorted meat (beef, goat meat, tripe, shaki - tripe and shaki should be pre-cooked)(Ensure all meats are well-cleaned and cut into bite-sized pieces. If using tougher cuts, pre-boil them until tender.)
• 150g Stockfish (preferably Eja Osan or similar)(Soak stockfish in hot water for at least 30 minutes, or until pliable. Clean and cut into manageable pieces.)
• 500g Fresh okra(Choose firm, vibrant green okra pods.)
• 100ml Palm oil(Good quality red palm oil is recommended for authentic flavor and color.)
• 3 tablespoons Ground crayfish(Adds a rich, umami depth to the soup.)
• 2-3 Scotch bonnet peppers or habanero peppers(Adjust to your spice preference. Finely chopped or blended.)
• 1 medium Onion(Finely chopped or blended with peppers.)
• 2-3 Seasoning cubes (e.g., Maggi or Knorr)(Optional, but commonly used for enhanced flavor.)
• to taste Salt
• as needed Water or meat stock

👨‍🍳 Instructions

1. 1

   Prepare the meats and stockfish: In a large pot, combine the assorted meat and pre-soaked stockfish. Add enough water to cover, along with one seasoning cube (if using) and a pinch of salt. Bring to a boil over medium-high heat (212°F / 100°C). Reduce heat, cover, and simmer until the meats are tender. This can take 40-60 minutes or longer, depending on the type of meat. Skim off any impurities that rise to the surface during cooking. Once tender, drain the meats and stockfish, reserving the flavorful stock. You should have at least 4-5 cups of stock.

   ⏱️ 40-60 minutes
2. 2

   Prepare the okra: While the meat is cooking, wash the fresh okra pods thoroughly. Trim off the stem and tip ends. Finely chop the okra or grate it using a box grater. Alternatively, you can pulse it in a food processor until finely diced. Set aside.

   ⏱️ 15 minutes
3. 3

   Build the soup base: In the same pot used for the meat (or a clean one), add the palm oil and heat over medium heat (around 300-325°F / 150-160°C). Add the chopped onions and sauté for 2-3 minutes until fragrant and slightly softened. Stir in the ground crayfish and chopped or blended scotch bonnet peppers. Cook for another 2-3 minutes, stirring constantly, until the pepper mixture is fragrant.

   ⏱️ 5-6 minutes
4. 4

   Combine and simmer: Pour the reserved meat stock into the pot with the palm oil and pepper mixture. Add the cooked assorted meat and stockfish. Add the remaining seasoning cubes (if using). Bring the soup to a gentle simmer over medium heat (around 185-195°F / 85-90°C). Let it simmer for about 10 minutes to allow the flavors to meld.

   ⏱️ 10 minutes
5. 5

   Add the okra: Add the chopped okra to the simmering soup. Stir well to combine. Cook for only 5-7 minutes. The okra should become tender and release its characteristic slimy, 'drawy' texture. Avoid overcooking, as this can make the okra mushy and reduce the desirable draw. The soup should thicken slightly.

   ⏱️ 5-7 minutes
6. 6

   Final seasoning and serving: Taste the soup and adjust seasoning with salt as needed. If the soup is too thick, you can add a little more stock or hot water. If it's too thin, simmer uncovered for a few more minutes. Serve the Okro soup hot with your favorite 'swallow' like Eba, Pounded Yam, Amala, or Fufu.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to a good Okro soup is the 'draw' or slimy texture. This is achieved by not overcooking the okra.
• ✓For a smoother draw, some cooks prefer to grate the okra instead of chopping.
• ✓You can add other vegetables like spinach (Efo Tete) or ugu (fluted pumpkin leaves) in the last 5 minutes of cooking for added nutrition and flavor.
• ✓Ensure your assorted meats and stockfish are well-cooked and tender before adding them to the soup base.

🔄 Variations

• Add chopped spinach or ugu leaves in the last 5 minutes of cooking.
• Include pre-cooked fish (like smoked fish) along with the meat.
• For a vegetarian version, omit the meat and stockfish, and use vegetable broth or water. Add mushrooms for umami.

🥗 Nutrition

Per serving