Okro soup, also known as okra soup or ila alasepo in Yoruba, is a vibrant and flavorful Nigerian dish cherished across various ethnic groups, particularly in southern and western Nigeria. Made from fresh okra (okro), which gives the soup its signature slimy, “draw” texture, it is cooked with palm oil, assorted meats, fish, and spices to create a rich, savory broth. Okro soup is typically served with Nigerian swallows like eba, amala, pounded yam, or fufu, making it a hearty and comforting meal. Its versatility allows for variations, with some regions adding vegetables like spinach or egusi for extra depth. The soup is loved for its fresh, earthy flavor and satisfying consistency.
Below is an in-depth, step-by-step recipe for preparing authentic Nigerian okro soup, with detailed instructions and tips to achieve the perfect balance of flavor, texture, and sliminess.
Recipe for Okro Soup
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 45–60 minutes
Total Time: 65–80 minutes
Ingredients
For the Soup Base:
- 500g fresh okra (okro), finely chopped or grated
- ½ cup palm oil
- 4 cups meat stock (from boiled meat) or water
- 1 medium onion, finely chopped
- 2–3 tablespoons ground crayfish
- 2–3 seasoning cubes (Maggi or Knorr)
- 1 teaspoon ground Cameroon pepper (or cayenne pepper, to taste)
- 1–2 fresh scotch bonnet peppers (optional, finely chopped or blended, for heat)
- Salt, to taste
Proteins:
- 500g assorted meats (beef, cow tripe, or goat meat, cut into bite-sized pieces)
- 200g stockfish (pre-soaked and deboned)
- 200g smoked fish (deboned and flaked, e.g., mackerel or catfish)
- 200g dried fish (optional, cleaned and soaked)
- 200g fresh prawns or shrimp (optional, cleaned and deveined)
Vegetables:
- 1 cup chopped ugwu (fluted pumpkin leaves) or spinach (washed thoroughly, optional)
- ½ cup chopped uziza leaves (optional, for aromatic flavor)
For Boiling Meat:
- 1 small onion, roughly chopped
- 1 teaspoon salt
- 1 seasoning cube
- 1 teaspoon ground pepper
- Water (enough to cover meat)
Equipment
- Large pot
- Medium pot (for boiling meat)
- Wooden spoon or spatula
- Knife and cutting board
- Grater or food processor (for okra)
- Measuring cups and spoons
- Bowls (for soaking fish and preparing ingredients)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Clean the Meats: Rinse assorted meats thoroughly under running water. If using cow tripe, scrub well to remove grit.
- Soak Stockfish and Dried Fish: Place stockfish and dried fish in warm water for 30–60 minutes to soften. Remove bones and break into smaller pieces.
- Prepare Okra: Wash okra thoroughly and pat dry. Finely chop with a knife, grate with a grater, or pulse in a food processor for a smoother texture. Set aside.
- Prepare Vegetables: Wash ugwu, spinach, or uziza leaves in water with a pinch of salt to remove dirt. Chop coarsely and set aside.
- Chop Onions: Finely chop one medium onion for the soup and roughly chop a small onion for boiling the meat.
- Prepare Peppers: If using scotch bonnet peppers, finely chop or blend with a little water for a smoother consistency.
Tip: The texture of okra affects sliminess. Finely grated okra creates a smoother, slimier soup, while chopped okra gives a chunkier texture. Choose based on preference.
Step 2: Cook the Assorted Meats
- Place the assorted meats in a medium pot and add enough water to cover (about 4–5 cups).
- Add the roughly chopped small onion, 1 teaspoon salt, 1 seasoning cube, and 1 teaspoon ground pepper.
- Bring to a boil over high heat, then reduce to medium and simmer for 20–30 minutes, or until the meats are tender.
- Skim off any foam or scum to keep the stock clear.
- Remove the meats and strain the stock into a bowl. Reserve the stock (about 4 cups) for the soup.
Tip: Tougher meats like tripe or goat meat may need longer cooking. Use a pressure cooker to save time if necessary.
Step 3: Cook the Stockfish
- In the same pot, add the soaked stockfish to the reserved meat stock (or fresh water if stock is insufficient).
- Simmer on medium heat for 10–15 minutes until the stockfish is soft.
- Remove the stockfish and set aside with the cooked meats. Keep the stock in the pot.
Tip: Stockfish adds depth to the soup. Ensure it’s well-soaked to avoid toughness.
Step 4: Start the Soup Base
- Heat ½ cup of palm oil in a large pot over medium heat until it melts and becomes translucent (about 1–2 minutes). Avoid overheating to prevent a burnt flavor.
- Add the finely chopped medium onion and sauté for 2–3 minutes until soft and fragrant.
- If using scotch bonnet peppers, add them now and stir for 1 minute to release their heat and aroma.
Tip: Lightly bleaching the palm oil (heating until translucent) mellows its flavor. Adjust oil quantity for a lighter or richer soup.
Step 5: Add Stock and Proteins
- Pour in 4 cups of the reserved meat stock (or water) and bring to a gentle simmer over medium heat.
- Add the cooked assorted meats and stockfish to the pot.
- Stir in 2–3 tablespoons of ground crayfish, 2–3 seasoning cubes, 1 teaspoon ground Cameroon pepper, and salt to taste.
- Simmer for 5–7 minutes to allow the flavors to meld.
Tip: Crayfish is key for authentic flavor. Add gradually and taste to avoid overpowering the soup.
Step 6: Add Okra
- Stir in the chopped or grated okra, mixing thoroughly to combine with the broth.
- The soup will begin to thicken and develop its characteristic slimy texture.
- Reduce the heat to low and simmer for 5–10 minutes, stirring occasionally to prevent the okra from sticking to the pot.
- If the soup is too thick, add a little more stock or water to reach your desired consistency.
Tip: Cooking okra too long reduces its sliminess. Simmer briefly to retain its texture and vibrant green color.
Step 7: Add Fish and Prawns
- Add the flaked smoked fish, dried fish, and fresh prawns or shrimp (if using).
- Stir gently to avoid breaking the fish, and simmer for 3–5 minutes until the prawns are pink and cooked through.
- Taste and adjust seasoning with more salt, pepper, or seasoning cubes if needed.
Tip: Add delicate proteins like prawns and smoked fish late to preserve their texture and flavor.
Step 8: Add Vegetables (Optional)
- If using ugwu, spinach, or uziza leaves, stir them into the soup.
- Cook for 1–2 minutes until the vegetables are wilted but still bright green. Avoid overcooking to preserve their nutrients and color.
- Uziza leaves add a peppery, aromatic note, while ugwu or spinach provides a fresh, earthy flavor.
Tip: Vegetables are optional in some regions. Skip them for a classic okro soup or add for extra nutrition and flavor.
Step 9: Check Consistency and Final Adjustments
- Check the soup’s thickness. It should be slimy and slightly thick but not gloopy. If too thick, add a splash of stock or water and stir.
- Taste for seasoning and adjust with more salt, pepper, or crayfish if needed.
- Simmer for an additional 1–2 minutes to blend flavors.
Step 10: Serve
- Remove the pot from heat and let the soup rest for 1–2 minutes to settle.
- Serve hot with a Nigerian swallow like eba, amala, pounded yam, or fufu.
- Garnish with extra flaked smoked fish or a sprinkle of crayfish for presentation (optional).
Serving Tip: Okro soup is eaten with the hands. Scoop a portion of swallow, roll it into a ball, and dip it into the soup for a delicious bite.
Tips for Success
- Use Fresh Okra: Fresh, tender okra ensures maximum sliminess and flavor. Choose firm, bright green pods without blemishes.
- Control Sliminess: Grated okra produces a slimier soup, while chopped okra is less slimy. Adjust preparation based on preference.
- Cook Proteins Separately: Boiling meats and stockfish separately creates a flavorful stock and prevents overcooking delicate proteins.
- Balance Palm Oil: Use enough palm oil for richness without making the soup greasy. Adjust to taste.
- Vegetable Timing: Add vegetables at the end to retain their color, texture, and nutrients.
Variations
- Okro with Egusi: Add ½ cup of ground egusi (melon seeds) to the soup for a thicker, nuttier flavor, popular in some regions.
- Vegetarian Okro Soup: Omit meats and fish, using mushrooms, tofu, or extra vegetables. Use vegetable stock for flavor.
- Spicy Okro Soup: Increase scotch bonnet peppers or Cameroon pepper for a fiery kick.
- Okro with Uziza: Use uziza leaves exclusively for a peppery, aromatic version common in Igbo cuisine.
Storage and Reheating
- Storage: Store leftover okro soup in an airtight container in the refrigerator for up to 3–4 days. The soup may thicken as it sits.
- Freezing: Freeze in portion-sized containers for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or stock to loosen the consistency. Stir gently to maintain sliminess. Microwave in short bursts, stirring in between.
Nutritional Information (Approximate, per serving)
- Calories: 250–350 kcal
- Carbohydrates: 10–15g
- Protein: 20–25g
- Fat: 15–20g (from palm oil and meats)
- Fiber: 2–4g
Note: Nutritional content varies based on ingredients, portion size, and protein choices.
Common Mistakes to Avoid
- Overcooking Okra: Cooking okra too long reduces its sliminess and vibrancy. Simmer briefly after adding.
- Using Old Okra: Tough or wilted okra lacks flavor and sliminess. Choose fresh, tender pods.
- Excess Palm Oil: Too much oil makes the soup greasy. Measure carefully and adjust to taste.
- Adding Vegetables Too Early: Overcooking vegetables makes them mushy and dull. Add them at the end.
- Not Stirring Enough: Okra can stick to the pot if not stirred, especially after adding. Stir gently but consistently.
Okro soup is a staple in Nigerian cuisine, celebrated for its simplicity and robust flavors. It’s a common dish in homes, restaurants, and at gatherings, often prepared in large quantities to share with family and friends. The soup’s slimy texture, while distinctive, is a beloved feature, making it a perfect pairing for starchy swallows that soak up its rich broth. In Yoruba culture, okro soup is sometimes prepared with a mix of proteins (alasepo style), reflecting communal eating traditions. Its adaptability allows each cook to personalize it with their favorite ingredients or regional twists.
