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Okro Soup Recipe

Name: Steaming Pots West Africa Cuisines Okro Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: African
Ingredients: 4 cups fresh okra, finely chopped; 1 cup red onion, finely chopped; 2 cups Roma tomatoes, diced; 1 tsp scotch bonnet pepper (or habanero), minced; 3 cloves garlic cloves, minced; 3 cups fresh spinach or ugu (fluted pumpkin) leaves, chopped; 1 tsp fresh ginger, grated; 1 cup assorted smoked fish (e.g., smoked mackerel), boned and flaked; 1 cup beef chunks (preferably stewing beef), cooked until tender; 1 cup cleaned shrimp or prawns (shelled, deveined); 0.5 cup dried stockfish or kingfish, rehydrated and shredded; 0.5 cups palm oil (or neutral vegetable oil if unavailable); 4 cups light chicken or beef stock; 1 cube bouillon cube (Maggi or Knorr) crumbled; 1 tsp salt; 2 tbs ground crayfish (optional, for depth); 0.5 tsp fresh ground black pepper; 1 tsp thyme (dried or fresh); 1 leaf bay leaf; 6 servings fufu (prepared, e.g., cassava, yam or plantain fufu); 6 pieces lime wedges (optional)

Inspired by Steaming Pots West Africa Cuisine

Time1h

Serves6

A chopped okra-rich soup served with your choice of protein and served with fufu

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Ingredients

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Soup Base & Vegetables

4 cups fresh okra, finely chopped

1 cup red onion, finely chopped

2 cups Roma tomatoes, diced

1 tsp scotch bonnet pepper (or habanero), minced

3 cloves Garlic cloves, minced

3 cups fresh spinach or ugu (fluted pumpkin) leaves, chopped

1 tsp Fresh ginger, grated

Proteins & Garnish (choose as preferred)

1 cup assorted smoked fish (e.g., smoked mackerel), boned and flaked

1 cup beef chunks (preferably stewing beef), cooked until tender

1 cup cleaned shrimp or prawns (shelled, deveined)

1/2 cup dried stockfish or kingfish, rehydrated and shredded

Broth, Oils & Seasonings

1/2 cups palm oil (or neutral vegetable oil if unavailable)

4 cups light chicken or beef stock

1 cube bouillon cube (Maggi or Knorr) crumbled

1 tsp Celtic sea salt

2 tbs ground crayfish (optional, for depth)

1/2 tsp fresh ground black pepper

1 tsp thyme (dried or fresh)

1 leaf bay leaf

To Serve

6 servings fufu (prepared, e.g., cassava, yam or plantain fufu)

6 pieces lime wedges (optional)

Method

Soup Base & Vegetables

Prepare okra and vegetables

Wash okra, pat dry and finely chop into small pieces (slice lengthwise or crosswise to release mucilage). Set aside in a bowl. Chop onions, dice tomatoes, mince scotch bonnet pepper and garlic, grate ginger, and chop spinach or ugu leaves.

If you prefer a less slimy okra texture, briefly sauté half of the chopped okra in a dry skillet for 2–3 minutes until slightly browned, then add to the soup later; otherwise use all raw chopped okra.

Proteins & Garnish (choose as preferred)

If using beef: season beef chunks with salt and a little pepper and simmer in 2 cups of the stock until fork tender (30–45 minutes). Reserve cooked beef and the cooking broth for the soup.

If using smoked fish or rehydrated dried fish: debone and flake smoked fish; soak and shred dried stockfish ahead of time until tender. Add these to the soup near the end to avoid overcooking delicate fish.

If using shrimp/prawns: peel and devein. Add shrimp during the final 5 minutes of cooking so they turn opaque but remain tender.

Broth, Oils & Seasonings

Heat a large pot over medium heat. Pour in palm oil and warm it until shimmering but not smoking (about 1–2 minutes). If using raw palm oil, heat gently to blend flavors.

Add chopped onions to the hot oil and sauté 3–4 minutes until softened and translucent. Stir in minced garlic, grated ginger and minced scotch bonnet and sauté 1 minute until fragrant.

Add diced tomatoes and cook 4–5 minutes until they break down and the mixture becomes saucy.

Pour in the reserved meat cooking broth (if used) and the remaining stock to total about 4 cups. Stir in bouillon cube, thyme, bay leaf, ground crayfish (if using), salt and pepper. Bring to a gentle simmer.

Add chopped okra to the simmering broth. Stir frequently to prevent sticking and to release okra’s natural mucilage which will thicken the soup. Simmer 8–12 minutes until okra is tender but still bright green.

Stir in chopped spinach/ugu and flaked smoked fish and/or cooked beef. Simmer another 3–5 minutes until greens are wilted and proteins are heated through.

If using shrimp, add them now and simmer 4–5 minutes until opaque and cooked through. Taste and adjust seasoning with additional salt, bouillon or pepper as needed. Remove bay leaf before serving.

To Serve

Divide fufu among bowls or plates. Ladle hot okro soup over or alongside the fufu. Serve with lime wedges if desired to brighten flavors.

Traditional method: tear off a piece of fufu, make an indentation, scoop soup and protein with your fingers or spoon, and enjoy.