Okra soup

    35 min

    This soup is an African delicacy. It's super special among the Nigerian Igbos and Yorubas. Okra helps a great deal in different ways; for weight management, acts as a source of vitamins, improve hair problems among others. Its best served with Eba (Garri), pounded yam or wheat flour.


    Lagos, Nigeria
    14 people made this

    Serves: 4 

    • 400g okra
    • 1 small onion
    • 1 red pepper
    • 100 to 200g meat of your choice (e.g. beef, kpomo, tripe, liver)
    • 1 tablespoon oil
    • 2 tablespoons locust beans (iru)
    • 470ml beef stock
    • 4 tablespoons dried ground crayfish
    • 50 to 100g roasted mackerel
    • salt, to taste
    • 2 stock cubes, crumbled
    • 100 to 200g sliced vegetables (e.g. pumpkin leaves ugwu or spinach)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Slice the okra, onions and pepper and meat.
    2. Warm the oil in a large saucepan over a medium heat, for about 20 seconds.
    3. Add the onions, sliced pepper and locust beans (this step produces a special enticing aroma). Cook and stir for 8 to 10 minutes.
    4. Add the sliced okra and the beef stock and allow to cook for 3 to 5 minutes until okra starts to become soft. Continue cooking until the stock simmers.
    5. Add assorted meat, crayfish, mackerel, salt and stock cube to taste. Cook and stir for 8 to 10 minutes, or until the meat is cooked.
    6. Finally, add the vegetables and steam for 3 to 5 minutes until the vegetables become tender then serve.


    Vegetables are not to be cooked for long, so that we can still benefit from their nutrients.

    See it on my blog

    Habbies cookbook blog

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)