By I will show you how to make a rich, flavorful pot of okro soup with smoked turkey, shrimp, dried fish, crayfish, and spinach. This easy okra soup recipe is hearty, delicious, and perfect with any swallow.
Okro Soup
Okro Soup is one of the most loved soups in Nigeria, and for good reason. It is hearty, flavorful, and easy to prepare, and it pairs beautifully with different types of swallow, such as eba, pounded yam, amala, semovita, or fufu.
This soup is rich and deeply savory. Made with smoked turkey wings, shrimp, dry fish, crayfish, locust beans, palm oil, and spinach.
I like using a combination of minced and sliced okra because it gives the soup the best of both worlds: the minced okra helps thicken the soup beautifully, while the sliced okra adds texture.
Okra soup has a mucilaginous (viscosous) texture like ogbono soup and ewedu soup.
For those who don’t know, ogbono is a thick, delicious, and hearty soup made from the wild mango seeds.
Ewedu (jute leaves) soup – a leafy green which also has a similar mucilaginous texture to okro when cooked. It is not only common in West Africa but is also a national Egyptian dish (Egypt is on the north-eastern edge of the African continent).
Some people find Okro soup, Ogbono soup, or jute leaves soup viscous or slimy, and I totally relate. It’s a matter of preference and how we were all socialized.
What Is Okro Soup?
Okro soup is a popular Nigerian soup made with fresh okra, palm oil, seafood, meat, and seasonings. It is known for its rich flavor and natural draw, which makes it perfect for eating with swallow.
I made this recipe with smoked turkey wings, dry fish, shrimp, crayfish, and locust beans. I like using both minced and sliced okra because it gives the soup body while still keeping some texture.
If you enjoy traditional Nigerian soups, you might also like dishes like Efo Riro or even this comforting Okro Pepper Soup, which takes okro in a slightly different but equally delicious direction.
Why You’ll Love This Recipe
- Rich, savory, and deeply flavorful
- Packed with seafood, smoked meat, and vegetables
- Easy to make
- Great with any swallow
- Uses both minced and sliced okra for the perfect texture
This recipe uses onions! Yes, you read well. Onions in okra soup have always been an issue that is really debated. It is believed that onions make the soup less viscous. This can be true if a lot of onion is added; however, if a little is added, as I did in this recipe, your okro soup will be nice, thick, and viscous. If you are not comfortable using it, you can skip it.
Okra soup is often classically made with beef (beef parts) and fish. However, shrimps, Lamb Meat, goat meat, or any other meat or fish of choice can be used.
This variation in its mode of preparation has a lot to do with ethnicity and locality. For example, those who live close to the sea will tend to have more seafood in their okro soup.
Ingredients for making Okro Soup
- Okra is the main ingredient in this soup. I like to mince half and slice half. The minced okra helps thicken the soup and gives it a good draw, while the sliced okra adds texture.
- Smoked turkey adds deep flavor to the broth. It also makes the soup taste rich without needing too many extra seasonings.
- Red Bell Pepper and Habanero. The red bell pepper adds sweetness and color. The habanero brings heat. You can reduce the habanero if you prefer a milder soup.
- Crayfish adds a rich seafood flavor to the soup. It is one of those ingredients that makes Nigerian soups taste complete.
- Dry fish adds a deep traditional flavor. I always rinse it well and remove any bones before adding it to the soup.
- Locust beans, also called iru, bring a bold, earthy flavor. It gives the soup a beautiful depth that makes it taste truly Nigerian.
- Palm oil adds color, richness, and flavor. I use enough to flavor the soup without making it too oily.
- Spinach adds freshness and color. It should be added at the end so it does not overcook.
- Shrimp cooks quickly. Add it close to the end so it stays tender.
How to make okro soup
- Start by creating a base stock for the okro soup by boiling the roast turkey or any other meat of choice with salt, seasoning cube, and onions. Cook till tender.
- While the meat is boiling, mince half the onions in a food processor or chopper, and slice the other half. Set aside
- Mince the red bell pepper and habanero pepper in the chopper and set aside
- Once the meat is tender, add the minced pepper, onions, crayfish, and locust bean and leave to cook for about 10 minutes.
- Shred and add the washed, dried fish and leave to soften for about 5 minutes.
- Add the palm oil, the shrimp, and the minced and sliced okro. Leave to cook for about 3 to 5 minutes, depending on how crunchy you want the okro to be.
- Stir in the spinach and mix until wilted.
- Take away from the heat immediately and serve.
This stew can be served with your choice of swallow food, such as Eba, Fufu, or Amala. But for me, I just like to eat as is – yes, I mean I just use a spoon to dig and eat the stew just the way it is.
FAQS
How long should okra cook in soup?
Okra only needs about 3 to 5 minutes to cook in soup. Cooking it longer can reduce the draw and dull the color.
Can I make okro soup without spinach?
Leafy greens like spinach are good in okra soup. Collard greens, kale, and amaranth leaves are some other greens that you can use. These leafy greens do not reduce the slippery texture. Instead, they enhance the flavor and nutrition of the soup.
Is okro soup slippery?
Yes, the soup is slippery. Okra contains a mucilage that gives the soup a slippery, slimy texture. This slime is released when the okra is cut or cooked.
What is another name for okro soup?
Okro soup is also known as “okra soup” or “gumbo” in French-speaking countries. In Indonesia, okra soup is called sayur oyong. In the Hausa language, spoken in West Africa, particularly in Nigeria, it is known as “Miyan Kubewa”, while in the Yoruba language, we call it “Obe Ila.”
Why is my okro soup not drawing?
The okra may have been overcooked, or too much water may have been added. Mincing part of the okra helps improve the draw.
Can I use beef instead of smoked turkey?
Yes. You can use beef, goat meat, chicken, or assorted meats. Smoked turkey adds a
Should okra be blended or sliced for okro soup?
You can do both. I like to mince half and slice half. The minced okra thickens the soup, while the sliced okra gives texture. deep smoky flavor, but other proteins also work.
What to Serve With Okro Soup
Okro soup is best served with swallow. Although I could eat this as is!
Some great options include
- eba
- pounded yam
- amala
- semovita
- wheat swallow
- fufu
Storage and Reheating
Store leftover okro soup in an airtight container in the refrigerator for up to 3 days.
You can also freeze it for up to 2 months.
To reheat, warm gently on the stovetop or in the microwave. Avoid cooking it for too long after reheating so the okra and spinach do not lose their texture.
[su_note note_color=”#ffeeed”]
You can buy appliances and tools I used for making this okro Soup
- Food Chopper for chopping the okro and Onions
- Measuring cups and spoons for measuring out my ingredients
- Bowls My favorite bowls!
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TIPS:
- I like to mince half of the okro in a food chopper. This helps the okra develop that viscous consistency. If you want the okro soup to be more viscous, simply chop more than half of the okro.
- The protein used is first boiled. This is to create a base and stock/broth for the soup.
- It’s advisable to boil meat till it’s tender; also, season moderately.
- It is essential not to overcook any vegetables. In this case, the okro is cooked over medium heat to retain nutrients and prevent them from burning off.
Other African Soup Recipes:
- Jute Leaves soup – Ewedu soup
- Spinach stew – Efo Riro
- Ogbono Soup
- African Pepper soup
- African Peanut soup
- Egusi soup
- Banga soup
Okro soup
Ingredients
- 1.5 lb fresh okra half minced and half sliced
- 1 red bell pepper
- smoked Turkey wings
- 1 small onion minced
- 1 habanero pepper
- 3 Tbsp crayfish
- 1/2 lb spinach
- 1 lb shrimps
- 1 dry Fish large
- 4 Tbsp locust bean
- 1/2 to 3/4 cup palm oil
- 1 Tsp seasoning powder
- 4 to 5 cups water
Instructions
- Boil the smoked Turkey wings with salt, seasoning powder, and minced onions. Cook till tender.
- While the meat is boiling, mince half of the onions in a food processor or a chopper and slice the other half. Set aside
- Mince the red bell pepper and habanero pepper in the chopper and set aside.
- When the meat becomes tender, add the minced pepper, crayfish, and locust bean, then cook for about 10 minutes.
- Shred and add the washed dry fish and leave to soften for about five minutes.
- Add the palm oil, shrimp, and the minced and sliced okro. Leave to cook for about 3 to 5 minutes.
- Stir in the spinach and mix until wilted.
- Remove from heat immediately and serve.
Notes
- I like to mince half of the okro in a food chopper. This helps the okra develop that viscous consistency. If you want the okro soup to be more viscous, simply chop more than half of the okro.
- The protein used is first boiled. The idea behind this is to create a base and stock for the soup.
- It’s advisable to boil the meat until it’s tender and season it moderately.
- Do not overcook any vegetable to retain the nutrients.
Nutrition
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If you make this Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
Love this recipe, super easy to follow and delicious.
I’m glad you love it, Mya❤️
What is seasoning powder? What does it contain?
It’s bouillon powder. The cubes will work as well.
You’re right about Hausa people calling okra soup miyan kubewa, but miyan geda is ground nut soup and that’s not related to okra at all
You are right; Saleema. Thanks for the correction.
Your website has been essential in me learning to cook sweet Nigerian food for my Yoruban husband. Thank you!
Try them, he will definitely enjoy it.
Dear Chef Lola,
My name is Oladayo, and I am writing to request permission to use the beautiful photos of Okro soup posted on your website (1. https://cheflolaskitchen.com/wp-content/uploads/2019/12/DSC0286-okro-pepper-soup.jpg.webp; 2. https://cheflolaskitchen.com/wp-content/uploads/2015/10/DSC0077-okro-soup.jpg.webp), Chef Lola’s Kitchen.
I am preparing an article on the Okro plant and its nutritional benefits, which will be shared on my institution’s Facebook page for educational and non-commercial purposes.
We greatly admire your work and believe that your photograph would significantly enhance the quality of our article. Of course, we will give full credit to Chef Lola’s Kitchen for the image and provide a direct link to your website in the post.
Thank you very much for considering our request. We look forward to your positive response.
Hi Oladayo, you are welcome to use the pictures as long as you provide appropriate credit.
Nice content, keep it up
Thanks!
Great recipe.
One tidbit, last I checked Egypt was part of Africa.
Absolutely right, Peter! Egypt is, indeed, part of Africa. I realize my wording may have created some confusion, so I’ve expanded the paragraph to provide additional context.
Is it possible to not use palm oil? Will that ruin it?
I apologize for the late response, no, not using palm oil won’t necessarily ruin the Okro soup, though it may result in a variation of the traditional dish (flavor and color)
I’ve been wanting to make okra stew for months, and this recipe won me over. I didn’t have the palm oil, locust bean or dried fish, but it still came out super delicious.
Excellent!
Thank you
But sometimes use easy words because of some people
Thank you.
This came out soooo good! I did not have the red palm oil and couldn’t wait for it to ship so I made it anyway!! I’m making it again when I get my palm oil. I also used salted pollock for the dried fish. I live in the desert and there are no international stores nearby. I love this recipe and thank you so much for sharing it!!
Thank you Sheila. I am happy it came out well.👍👍
This is educative
Wow! The okra soup came out soooo good. Thanks a million!
What happens to the onion in step 2
Once the meat is tender, add the minced pepper, onions, crayfish, and locust bean and leave to cook for about 10 minutes.
I’m sure this will make purists crazy, but if you truly can’t stand the viscousness, add some beans, like butter beans or white beans. They absorb the “slime” from the okra and are bland enough not to change the flavor too much. I love okra, so have added to my to-try list.
Awesome.Thanks for sharing
Lovely and I want to know more
Amazing recipe. I would never have thought to use bell peppers in my Okro soup. I had run out of locust bean seeds too but the taste was still fantastic! Thanks
Sometimes we just need to do things outside the norm…glad you enjoyed it 🙂
Hi making this now and I don’t understand the palm olive measurement? Half or 3 quarter what for the palm olive?
Hi Caroline, apologies for the late response. The recipe calls for palm oil, not palm olive, and the quantity is 1/2 to 3/4 cup depending on how much you love palm oil.
I couldn’t believe i know how to cook, thanks Lola ..
Yes, anyone can cook! 😊😊😊😊
I made this and it was delicious! Really easy to follow recipe, even for someone like me who has never made it before. Thanks very much.
Very nice. I usually boil my okro in plain water then add the stick, spices, oil etc. I decided to try this method and discovered I have been suffering myself all these days for nothing… this na d true one pot sharp sharp soup, and e still sweet and rich. Thank you.
Lovely recipe. Made it and it came out great, best okro soup I ever made.
Glad to know you enjoyed it. Thanks for the feedback!!!
Lovely recipe, I tried it and it came out great, best into soup I’ve made. Thank you.
Thank you Benny for the awesome feedback!! ❤️
You are really doing a great job. Thank you
Glad you like it here 🙂
please call me on 08033058247 or WhatsApp me , i want to make some order.
you can send me the phone i will contact for the order.
thanks
Sorry, I don’t do orders.
Thank you for posting this recipe my first husband was from Gambia West Africa and he used to make this all the time and I still make it even though we’re divorced my son’s both love it and I do too I made it for Thanksgiving and I’m going to make it now for the summer because I’m trying to lose weight LOL thanks for sharing it
I tried this. It was very delicious. However, i didn’t mince the okro using food processor, i used a grater for part of it and chopped the rest. Thanks
Simple and lovely. Enjoyed by all. Thank you!
I’m so happy to hear that! ❤️ thank you for the feed back!!
I don’t understand why you’re speaking too much English. Some of us came here to learn how to prepare this soup. Make the process of learning it as simple as possible.
Dear commenter, please understand that not everyone reading this blog is Nigerian or African. I have to explain what the recipe is all about so that no one will be left out. (please let’s be considerate). Also, there is a button you can click on the top of the page that will take you directly to the list of ingredients if you are not interested in the article. I hope that helps?
Thanks dear I’m from Uganda but I like Okro soup and I will cook it for sure
Glad you like it. Love to know what you think once you try it!
You didn’t say when to put the onions 🧅
This is great Lola! How did you make your smoked fish? I’ve really missed smoked fish and ponmo. I’m in DC and it’s really hard to locate these things.
Good job, you make my day, very simple and yummy
Hello why is my okra not drawing? Is it because I added more Maggi and salt after adding the okra? Any help and advice will do.
Thanks
From experience, I think you aren’t meant to cover the pot completely after adding the okro. The pot lid needs to be half open or a little open while the soup cooks. Covering the pot completely l, kills that drawing or viscosity of the okro.
Hope this helps.
Good job ma’am, but water is in the ingredients but absent in the recipe
You can use Trophy or seven up.
Very funny.