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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

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 West Africa but also known to be a national Egyptian dish (Egypt is in 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 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

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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:

okro soup

Okro soup

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.
4.75 from 54 votes
Print Pin Rate
Course: Lunch/Dinner
Cuisine: African
Keyword: homemade
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 people
Calories: 286kcal
Author: Lola Osinkolu

Ingredients

  • 1.5 lb 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 and leave to cook for about 10 minutes.
  • Shred and add the washed dry fish and leave to soften for about five minutes.
  • Add the palm oil, shrimps 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 meat till it’s tender also season moderately.
    It is essential to not overcook any vegetable in this case the Okro is cooked on medium heat to retain the nutrients and not burn it off with heat.

Nutrition

Calories: 286kcal | Carbohydrates: 13g | Protein: 45g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 288mg | Sodium: 794mg | Potassium: 1234mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5070IU | Vitamin C: 70mg | Calcium: 274mg | Iron: 4mg

You can find me on Facebook, and Instagram. I love keeping in touch with all of you!

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

Recipe Rating




Peter

Tuesday 14th of November 2023

Great recipe.

One tidbit, last I checked Egypt was part of Africa.

Lola Osinkolu

Wednesday 13th of December 2023

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.

Janie

Monday 19th of June 2023

Is it possible to not use palm oil? Will that ruin it?

Lola Osinkolu

Tuesday 30th of January 2024

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)

AJ

Sunday 12th of March 2023

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.

Chef Lola's Kitchen

Sunday 30th of April 2023

Excellent!

Sunday 23rd of October 2022

Thank you But sometimes use easy words because of some people

Chef Lola's Kitchen

Monday 19th of December 2022

Thank you.

Sheila

Sunday 15th of May 2022

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!!

Chef Lola's Kitchen

Saturday 28th of May 2022

Thank you Sheila. I am happy it came out well.πŸ‘πŸ‘