Hearty Nigerian okra soup is a beloved traditional dish that showcases the incredible depth and complexity of West African cuisine. This thick, savory soup combines tender okra with an abundance of proteins including beef, goat meat, fish, and shellfish, all simmered in a richly seasoned broth made with palm oil, ground crayfish, and traditional spices. The okra is cooked just until it releases its natural mucilage, creating a slightly thick, silky texture that perfectly coats the meat and seafood. Unlike the slimy okra some people avoid, when prepared properly in this soup, it becomes wonderfully hearty and satisfying. Whether you’re familiar with Nigerian cuisine and missing the flavors of home, curious about West African cooking, or simply love trying authentic dishes from around the world, this okra soup delivers bold, warming flavors that will make you want to scoop up every last drop with fufu, pounded yam, or rice.
Serving Quantity: Serves 6 to 8 people
Cooking Time: 2 hours (including 20 minutes prep time and 1 hour and 40 minutes cooking time)
1. Ingredients for Soup Base
- One pound beef (chuck or stew meat), cut into chunks
- Half pound goat meat, cut into chunks (optional, or use more beef)
- One medium smoked or dried fish, cleaned and broken into pieces
- Half pound shrimp, peeled and deveined
- Quarter pound stockfish or dried cod, soaked and flaked (optional)
- Six cups water or beef stock
- Two medium onions, chopped
- One scotch bonnet pepper or habanero (whole, for mild heat, or chopped for spicy)
- Two tablespoons ground crayfish
- Two stock cubes (Maggi or Knorr)
- Two teaspoons salt, or to taste
- One teaspoon black pepper
2. Ingredients for Okra and Seasoning
- Two pounds fresh okra, finely chopped or blended
- Half cup palm oil (red palm oil)
- Two tablespoons ground dried shrimp
- One tablespoon locust beans (iru or ogiri, optional)
- Three cups fresh spinach or pumpkin leaves (ugu), chopped
- Two tablespoons ground pepper (cayenne or paprika blend)
- One teaspoon ground uziza or black pepper
- Optional: periwinkles, crab, or other seafood
3. Prepare the Meats
Start by washing all your meats thoroughly under cold running water. Cut the beef and goat meat into bite-sized chunks, about 1 to 2 inches. If using stockfish, it needs to be soaked in hot water for at least 30 minutes or until softened, then cleaned and broken into smaller pieces. Clean the smoked fish by removing any scales and breaking it into chunks. Keep the bones as they add flavor to the soup. Pat everything dry with paper towels and set aside separately as different meats have different cooking times.
4. Season and Cook the Meat
Place the beef and goat meat in a large pot. Add one chopped onion, one stock cube, one teaspoon salt, half teaspoon black pepper, and enough water to just cover the meat. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer for 45 minutes to 1 hour until the meat is tender and easily pierced with a fork. Tough cuts like beef chuck and goat need this long cooking time to become tender. Check occasionally and add more water if needed to keep the meat partially submerged.
5. Add Fish and Stockfish
Once the meat is tender, add the smoked fish and softened stockfish to the pot. These add incredible depth of flavor and a smoky richness that’s essential to authentic Nigerian okra soup. Add another cup of water if the liquid has reduced too much. Continue simmering for another 15 minutes. The fish should be cooked through but not falling apart completely. Some pieces breaking down into the soup is good as they add body and flavor to the broth.
6. Prepare the Okra
While the meat is cooking, prepare your okra. Wash the okra thoroughly and pat dry completely. Moisture makes okra slimy, so drying it well is important. Trim off the stems and tips. You can either chop the okra very finely with a sharp knife or pulse it briefly in a blender or food processor. Don’t over-blend or it will become too slimy. You want small pieces, not a complete puree. The finer you chop it, the more it will thicken the soup. Set the prepared okra aside.
7. Heat the Palm Oil
Remove the meat and fish from the pot with a slotted spoon, leaving the flavorful cooking liquid. Pour this liquid through a strainer into a bowl to remove any bones or impurities, then return the strained stock to the pot. Add the palm oil to the pot and heat over medium heat for about 2 minutes. Palm oil is essential for authentic flavor and gives the soup its characteristic red color. Don’t substitute with vegetable oil or the taste won’t be the same. The oil should be hot but not smoking.
8. Build the Flavor Base
Add the remaining chopped onion to the hot palm oil. Sauté for about 3 minutes until softened and translucent. Add the ground crayfish, ground dried shrimp, and locust beans if using. Stir constantly for about 2 minutes. These ingredients are the flavor backbone of Nigerian soups, providing that distinctive umami depth. The kitchen should smell incredibly aromatic at this point. If you can’t find these ingredients at regular stores, check African or international markets.
9. Add the Okra
Add the chopped or blended okra to the pot. Stir well to combine it with the palm oil and aromatics. Cook the okra for about 8 to 10 minutes, stirring occasionally. You want it to cook just enough to release its natural thickening properties and lose any raw taste, but not so long that it becomes overly slimy or breaks down completely. The soup should start to thicken as the okra releases its mucilage. This is what creates that signature hearty, coating texture.
10. Add Seasonings and Peppers
Stir in the ground pepper, remaining stock cube, and adjust salt to taste. Add the scotch bonnet pepper, either whole for mild heat or chopped for more spice. Be careful when handling hot peppers and wash your hands thoroughly afterward. Nigerian soups are typically quite spicy, but you can adjust the heat level to your preference. Add the ground uziza or additional black pepper for that slight bitter, peppery note that’s traditional. Stir everything together well.
11. Return Meat and Add Seafood
Return all the cooked meat, fish, and stockfish to the pot. Stir gently to incorporate them into the okra mixture without breaking up the fish too much. Add the shrimp and any other seafood you’re using like crab, periwinkles, or additional fish. Seafood cooks quickly, so it goes in near the end. Let everything simmer together for about 5 minutes so the flavors meld and the shrimp cook through. The shrimp should turn pink and opaque.
12. Add the Greens
Finally, add the chopped spinach or pumpkin leaves. Stir them into the soup and let them wilt for about 3 to 5 minutes. The greens add nutrition, color, and a slight earthy flavor that balances the richness of the meat and okra. They should be wilted and tender but still bright green, not overcooked to a drab olive color. Once the greens are wilted, your okra soup is ready. Remove from heat.
13. Adjust Consistency and Taste
Taste the soup and adjust the seasoning with more salt, pepper, or stock cubes if needed. The soup should be thick enough to coat the back of a spoon but still pourable, not as thick as a stew. If it’s too thick, add a bit more water or stock and simmer for another minute. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken. The consistency is a personal preference, so adjust it to how you like it.
14. Serve Traditionally
Nigerian okra soup is traditionally served hot with swallow foods like pounded yam, fufu, eba (garri), amala, or semolina. These starchy accompaniments are rolled into balls and used to scoop up the soup. You can also serve it with white rice, boiled yams, or boiled plantains. The soup is meant to be eaten communally from a large bowl, though individual servings work too. Provide bowls of water for washing hands if eating traditionally with your hands.
15. Presentation Tips
Ladle the soup into individual bowls, making sure each person gets a good variety of meat, fish, and seafood. The soup should look rich and reddish from the palm oil, thick and hearty with visible pieces of okra, meat, and greens. Garnish with extra chopped greens or a sprinkle of ground crayfish on top for presentation. The scotch bonnet pepper can be removed before serving if you added it whole, or left in for those who like extra heat. Serve immediately while hot.
16. Storage and Reheating
Store leftover okra soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken considerably as it cools and the okra continues to release its mucilage. This is normal. When reheating, add a splash of water or stock to loosen it up, stirring gently over medium heat until warmed through. The flavors actually improve the next day as they have time to meld. You can freeze the soup for up to 2 months, though the texture of the okra may change slightly when thawed.
17. Nutrition Information Per Serving
- Calories: 465
- Total fat: 24 grams
- Saturated fat: 9 grams
- Cholesterol: 125 milligrams
- Sodium: 1,240 milligrams
- Total carbohydrates: 18 grams
- Dietary fiber: 5 grams
- Sugars: 4 grams
- Protein: 42 grams
18. Helpful Tips for Perfect Nigerian Okra Soup
- Use fresh okra rather than frozen for the best texture and less sliminess in the final soup.
- Dry the okra completely before chopping or blending to minimize the slimy texture some people dislike.
- Don’t overcook the okra or it becomes excessively slimy, just cook until tender and slightly thickened.
- Palm oil is essential for authentic flavor, so don’t substitute with regular vegetable oil if possible.
- Cook the meat until very tender before adding other ingredients as tough meat ruins the soup.
- Ground crayfish and dried shrimp are available at African markets and add authentic umami flavor.
- Adjust the pepper level to your taste, starting with less and adding more if desired.
- Add seafood near the end of cooking so it stays tender and doesn’t become rubbery from overcooking.
- Make this soup spicier by chopping the scotch bonnet pepper instead of leaving it whole.
- Freeze the soup in portions for quick, authentic Nigerian meals throughout the month.
