Traditional Nigerian Okra Soup (Okro Soup)

• •500 g Fresh Okra (finely chopped or grated/blended)
• •1 cup Palm Oil
• •300 Assorted Beef (e.g., Shaki/Tripe, Cow Skin/Pomo) (pre-cooked and cubed, or boil until tender)
• •1 piece Smoked Fish (flaked and deboned (e.g., Eja Kika))
• •1 medium piece Stockfish (Cod or Hake) (pre-soaked and deboned)
• •3 tbsp Crayfish Powder
• •2 piece Scotch Bonnet Peppers (finely chopped or blended (adjust to taste))
• •1 medium Onion (finely chopped)
• •2 piece Seasoning Cubes (e.g., Knorr, Maggi)
• •to taste Salt
• •1 cup Water or Meat Stock (as needed)

Instructions

1. 1

   If using uncooked tough meats like shaki (tripe) or cow skin (pomo), start by boiling them with a chopped half onion, one seasoning cube, and a pinch of salt until tender. This can take 45-60 minutes. Once tender, set aside the meat and reserve the stock.

2. 2

   Prepare the okra: Wash the fresh okra thoroughly. You can either finely chop it with a knife or use a food processor to blend it into a coarse consistency. For a smoother draw, you can blend about half the okra until smooth and chop the rest.

3. 3

   In a large pot or saucepan, heat the palm oil over medium heat until it's shimmering. Add the chopped onion and sauté for 2-3 minutes until translucent and fragrant. Add the chopped scotch bonnet peppers and sauté for another 1-2 minutes.

4. 4

   Add the pre-cooked assorted meats, deboned smoked fish, and soaked stockfish to the pot. Stir well to combine with the onion and pepper mixture. Add the crayfish powder and remaining seasoning cube(s). Stir and cook for about 5 minutes, allowing the flavors to meld.

5. 5

   Pour in about 1 cup of water or reserved meat stock. Bring to a gentle simmer. If you desire a slightly thinner soup, you can add a bit more liquid, but be mindful of the okra's thickening properties.

6. 6

   Add the prepared okra to the pot. Stir gently but thoroughly to incorporate it with the other ingredients. Cook for only 5-7 minutes, stirring occasionally. Avoid overcooking the okra to maintain its vibrant green color and desired slimy (draw) texture.

7. 7

   Taste the soup and adjust seasoning with salt as needed. Serve immediately with your favorite 'swallow' such as Eba, Fufu, Pounded Yam, or Amala.

Chef's Tips

• 💡To achieve a good 'draw' (slimy texture), blend or grate your okra finely. Some cooks also recommend blending a small portion of the okra very smooth and adding it at the end.
• 💡Do not overcook the okra! Overcooking will reduce its sliminess and turn it brown. 5-7 minutes of cooking after adding is usually sufficient.
• 💡For a thicker soup, reduce the amount of water/stock you add. The okra itself acts as a thickener. If it's too thick, you can always add a little more hot water or stock.
• 💡Enhance the flavor by using a variety of meats and fish. The combination of smoked fish and stockfish adds incredible depth.