Okro Soup with spinach

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.

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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

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If you make this Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen