Okro Soup with spinach

Okro soup is a very popular and delicious stew that is loved by the majority of the people, in West Africa, especially if cooked well.

Okro Soup

Like ogbono soup and Ewedu soup, Okro soup has a viscous texture which makes it an acquired taste.

Talking about Ogbono soup – this is a thick delicious, and hearty soup made from the Wild mango seeds, and it has a ton of nutritional benefits.

The jute leaves soup (ewedu) is leafy green which also has a similar mucilaginous texture to okro when cooked. It is not only common in Africa but it’s also known to be a national Egyptian dish. 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 all were socialized.

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.

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 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
• 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 dry fish and leave to soften for about 5 minutes.
• Add the palm oil and 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 heat immediately and serve.

This stew can be served with your choice of ”swallow food” like 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

What is okra soup made of?

Okra soup is a commonly served soup in West Africa, particularly in Nigeria. It is typically made of okra, onions, habanero pepper, red bell pepper, locust bean, and various seasonings. Some recipes also call for chicken, beef, turkey, fish, and vegetables like spinach. Adding ground crayfish or palm oil makes it thick.

Which leafy green is good for okra soup?

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 slime or mucilage that gives the soup a slippery and slimy texture. This slime is released when the okra is cut or cooked and thickens the soup.

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” or “Miyan Geda,” while in the Yoruba language, we call it “Obe Ila.”

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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 on medium heat to retain the nutrients and not burn off with heat.

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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