Nigerian Okra Soup

About This Recipe

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.

Ingredients

Serves 6

• 400 gfresh okra(finely chopped or blended)
• 300 gbeef(pre-cooked in seasoned stock)
• 100 gsmoked fish(deboned and flaked)
• 100 gcooked prawns
• 100 mlpalm oil
• 2 tbspground crayfish
• 1scotch bonnet pepper(blended)
• 2 cubesstock cube
• 200 mlbeef stock
• 1 tspsalt

Instructions

1. 1

   Heat palm oil

   Heat palm oil in a pot over medium heat. Add blended scotch bonnet and fry 3 minutes.

2. 2

   Add stock and proteins

   Add beef stock, pre-cooked beef, smoked fish and prawns. Stir in crayfish and stock cubes. Simmer 10 minutes.

3. 3

   Add okra

   Add chopped okra to the pot. Stir once gently — do not over-stir or the draw will break down.

4. 4

   Simmer

   Cook on medium heat for 8–10 minutes. The okra will release its gelatinous texture into the soup.

5. 5

   Serve

   Taste, adjust salt and serve immediately with eba, pounded yam or fufu.

Variations

• •

  Add stockfish (dried Norwegian cod) for a richer, deeper flavour.

• •

  Use only vegetables (mushrooms, spinach) for a vegetarian version with the same draw technique.

• •

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

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 3 days. Reheat gently — avoid boiling which reduces the draw texture.

Frequently Asked Questions