Silky, slippery and full of flavor, okra soup is a Nigerian favorite, thickened by the okra itself and usually eaten with pounded yam or eba. This version is cooked in palm oil with beef, smoked fish and a blend of red peppers and scotch bonnet, and it is ready in about two hours.
If you have not had a slippery soup before, give it a chance. Cook the okra briefly and keep it bright green, and you will see why it is such a favorite among Africans everywhere!
Tips for Making Nigerian Okra Soup with Beef, Smoked Fish and Palm Oil
Chop the okra fine. Small pieces release more of their silky draw, and they blend into the soup.
Add the okra near the end, and cook it for only 5 to 8 minutes. Longer cooking turns it dull and drab, and the soup loses its fresh green color. Leave the pot uncovered.
Cook the pepper base until the oil separates. About 10 minutes. The red oil floating to the top tells you the raw taste of the peppers is gone.
Keep the beef stock. Use it to loosen the soup as you go. It is a lot of flavor, and it is free.
Nigerian Okra Soup with Beef, Smoked Fish and Palm Oil
Total Time: 2 hours 5 minutes
Yield: Serves 6
Description
Silky, slippery and full of flavor, okra soup is a Nigerian favorite, thickened by the okra itself and usually eaten with pounded yam or eba.
Ingredients
Units
For the Beef
- 1 lb (450 g) beef chuck, cut into 1-inch cubes
- 1/2 onion, in chunks
- 2 chicken bouillon cubes
- 4 cups (960 ml) water
For the Soup
- 1/2 cup (120 ml) palm oil
- 1/2 onion, finely chopped
- 2 red bell peppers, roughly chopped
- 1 to 2 scotch bonnet peppers
- 1/2 onion, roughly chopped, to blend with the peppers
- 2 tbsp ground dried crayfish
- 4 oz (115 g) smoked fish, such as smoked mackerel, flaked
- 1 lb (450 g) fresh okra, trimmed and finely chopped
- 1 cup baby spinach, roughly chopped
- Salt, to taste
Instructions
TO COOK THE BEEF
Put the beef, onion chunks, bouillon cubes and water in a pot. Bring to a boil, then simmer, covered, for 1 hour 15 minutes, until the beef is tender. Reserve the beef and all of the stock.
To Make the Soup
Blend the red bell peppers, scotch bonnets and the roughly chopped half onion into a smooth paste.
Heat the palm oil in a wide pot over medium heat. Add the chopped onion and cook for 2 minutes. Add the pepper paste and cook for 10 minutes, stirring, until it reduces and the oil separates and floats on top.
Add the beef, 2 cups of the beef stock, the crayfish and the smoked fish. Bring to a boil and simmer for 10 minutes.
Stir in the okra and cook, uncovered, for 5 to 8 minutes, until it is just tender and still bright green. Stir in the spinach and cook for 1 minute. Taste and add salt.
Notes
- Serve with pounded yam, eba or fufu.
- Keeps 3 days in the fridge. Okra soup thickens as it sits, so add a splash of water when you reheat it, and do not boil it hard.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
Category: Comforting Soups
Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Fat: 30 g
- Carbohydrates: 8 g
- Protein: 20 g
Frequently Asked Questions
Can I make okra soup without palm oil?
Yes. Use vegetable or groundnut oil. The soup will be paler and milder, and you lose the earthy, slightly nutty flavor palm oil gives it.
Can I use frozen okra?
Yes. Use pre-chopped frozen okra straight from the freezer, with no need to thaw it, and cook it for 8 to 10 minutes, since it releases more water than fresh.
How do I add ogbono to make it more slippery?
Grind 2 tablespoons of ogbono (wild mango seed) to a powder, mix it with a little warm water, and stir it in with the stock before the okra goes in. Simmer for 5 minutes. It makes the soup thicker and silkier.
Why did my okra soup turn dark, or lose its color?
It cooked too long or the pot was covered. Cook the okra for no more than 8 minutes in an uncovered pot. Add it last, and take the pot off the heat as soon as it is tender.
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