Aibika Soup (Slippery Cabbage Soup)

About This Recipe

Aibika (Abelmoschus manihot), commonly called 'slippery cabbage' for its okra-like mucilaginous texture when cooked, is one of the most nutritionally important leafy vegetables in Papua New Guinea and the wider Pacific. Rich in iron, calcium, and vitamins, it is a dietary staple in both rural villages and Port Moresby households. The leaves are cooked briefly in coconut milk broth with aromatics, producing a green soup with a silky, slightly viscous consistency from the natural mucilage of the leaves. This is honest, everyday PNG home cooking at its most nourishing.

Ingredients

Serves 4

• 300 gfresh aibika (slippery cabbage) leaves, or okra leaves or spinach
• 400 mlcoconut milk
• 500 mlvegetable or chicken stock
• 3 clovesgarlic, minced
• 1 tspfresh ginger, grated
• 1medium onion, diced
• 1 tbspcoconut oil
• 1 tspsalt

Instructions

1. 1

   Sauté aromatics

   Heat coconut oil in a saucepan over medium heat. Add onion, garlic, and ginger. Cook for 5 minutes until softened and fragrant.

2. 2

   Add stock

   Pour in the stock and bring to a gentle simmer.

3. 3

   Cook leaves

   Add the aibika leaves and simmer for 8–10 minutes until completely wilted and tender. Do not overcook — the leaves should retain a bright green colour.

4. 4

   Finish with coconut milk

   Stir in coconut milk and simmer for 3 minutes. Season with salt and serve hot with boiled sweet potato or steamed rice.

Variations

• •

  Add cubed tofu for protein.

• •

  Stir in a tablespoon of peanut butter for a West African-inspired twist.

• •

  Add cooked chicken or prawns in the last 5 minutes.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate for up to 2 days. The soup thickens on standing — thin with stock when reheating.

Frequently Asked Questions