Silky, gelatinous okra soup with beef, smoked fish and prawns — eaten with eba or fufu in southern Nigeria.
Okra soup is one of the most widely eaten soups in southern Nigeria, prized for its distinctive gelatinous, stretchy texture (the 'draw' of the okra). It is made with fresh or frozen okra blended or shredded finely, combined with palm oil, smoked fish, beef, crayfish and stock cubes. The dish is served swallowed with eba (garri), amala or pounded yam — the gelatinous texture helps the swallow go down smoothly.
Serves 6
Heat palm oil in a pot over medium heat. Add blended scotch bonnet and fry 3 minutes.
Add beef stock, pre-cooked beef, smoked fish and prawns. Stir in crayfish and stock cubes. Simmer 10 minutes.
Add chopped okra to the pot. Stir once gently — do not over-stir or the draw will break down.
Cook on medium heat for 8–10 minutes. The okra will release its gelatinous texture into the soup.
Taste, adjust salt and serve immediately with eba, pounded yam or fufu.
Chop okra very finely for the most gelatinous 'draw' texture.
Don't over-stir once okra is added — it breaks the draw.
Fresh okra gives the best texture; frozen is an acceptable substitute.
Add stockfish (dried Norwegian cod) for a richer, deeper flavour.
Use only vegetables (mushrooms, spinach) for a vegetarian version with the same draw technique.
Refrigerate for 3 days. Reheat gently — avoid boiling which reduces the draw texture.
Okra soup is central to the food cultures of the Yoruba, Igbo and Itsekiri peoples of southern Nigeria. It is one of the most ancient soups in West Africa, with okra having been cultivated in the region for thousands of years.
The gelatinous, stretchy quality that okra releases when cooked. Nigerians prize this texture highly, and it is what distinguishes okra soup from other soups.
Per serving · 6 servings total
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