Nigerian Okro Soup

Name: Nigerian Okra Soup
Total time: 5400 s
Yield: 6–8 servings
Cuisine: Nigerian
Ingredients: 1 kg Assorted meat (beef, goat, or mix); 3 pieces Stockfish; 3 pieces Dried fish; as desired Ponmo (optional); 2 medium Onion; 4 Seasoning cubes; to taste Salt; as needed Water; 500 –700 g Fresh okra; 1 –1½ cups Palm oil; 2 tablespoons Ground crayfish; 3 –5 Scotch bonnet peppers; 200 –300 g Ugu or spinach (optional); as desired Fresh prawns or seafood (optional); Locust beans for flavour and taste

Favour Keji @cook_115820419

Okro soup is so versatile, it can be eating with any solid and you'll still enjoy it.

Favour Keji @cook_115820419

Okro soup is so versatile, it can be eating with any solid and you'll still enjoy it.

Saved

Ingredients

1 hr 30 min

6–8 servings

1 kgAssorted meat (beef, goat, or mix)
3 piecesStockfish
3 piecesDried fish
as desired Ponmo (optional)
2medium Onion
4Seasoning cubes
to taste Salt
as neededWater
500–700 g Fresh okro
1–1½ cups Palm oil
2 tablespoonsGround crayfish
3–5 Scotch bonnet peppers
200–300 g Ugu or spinach (optional)
as desired Fresh prawns or seafood (optional)
Locust beans for flavour and taste

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Steps

1 hr 30 min

1

Wash and cut meat. Boil with onion, seasoning cubes, salt, and water until tender. Reserve stock.
2

Wash and soak/boil stockfish if hard. Remove bones. Wash dried fish, debone, and break into pieces.
3

Wash okro, remove tops/bottoms, and slice thinly or chop finely for more stretch.
4

Blend or finely chop Scotch bonnet peppers and onion.
5

In a clean pot, heat palm oil for 2 minutes. Add blended pepper and onion. Cook 5–8 minutes, stirring.
6

Add cooked meat, stockfish, dried fish, ponmo (if using), locust beans, crayfish, and some meat stock. Stir gently.
7

Add okro. Stir and cook 5–7 minutes. Do not overcook.
8

If using, add ugu or spinach and seafood. Stir and cook until vegetables wilt.
9

Taste and adjust salt, seasoning, and thickness. Add stock if too thick, simmer uncovered if too watery.
10

Turn off heat. Let rest 3 minutes before serving.