How To Make Nigeria Okra Soup

Okra soup is one of the most popular Nigerian soup, I like this soup because it is very easy to prepare and likely the cheapest soup in Nigeria.

There are many ways to make Okra soup, but here i will show you how i made this one


I used frozen fish Orata, Okra, assortted goatmeat and some other ingredients to prepare the soup,
Okra soup is one of the most common soups eaten by the people of Igbo, often it is combined with ogbono for best result,

Okro is good for adults and kids, I like this soup because the two major ingredients are very rich in vitamins (okra and fluted pumpkin) UGU
So lets make a delicious pot of Nigerian Okra soup, The exact way an Igbo woman would like to make it, Did I tell you that Okra is one of the most popular soup in Igbo land especially from April to July, its exact harvest season
Below is the list of ingredients that i used in the process, you can always increase or reduce depending on the number of the person you are looking to feed and of course their stomach sizes.

Ingredients For Okra (Okro) soup

Serving 4×2 | Preparation  Total time: 1hr

Okra 300grm (a medium size bowl full)
Ground ogbolo (2 ts)

 Fluted Pumpkin Leaves UGU (I used frozen ugu just 3 ts)

Clove Basil "Scent Leaves"   (I used frozen scent leaves just 1 ts)

 Stock fish head (medium size)

 1 kg of meat (assorted goat meat)

1 kg of fresh fish

 3 cubes of Maggi  (seasoning)

 Salt and pepper to taste.

 100ml Red (palm) oil

 half cup of ground crayfish

1 Onion

 Okpei (Locust Beans (fermented) half ts

Okra Soup Preparation

Slice the okra and set aside in a bowl, You will need to parboil the fresh fish with all the necessary ingredients for five to ten minutes, and the meat 15-20 minutes. Then pick out with a fork leaving the extract (water from fish and from meat after cooking) in the pot, add two cups of water also, then the hot-water-washed stock fish.
 I like to parboil meat with lots of ingredients and then use very few ingredients while making the real soup, it is likely that the whole ingredient would be left in the meat extract (meat water) after parboiling. Parboil with only ingredients for about 2o minutes then add about two cups of water and cook till the meat is tender.

Precook them together, remove the fish after 8 minutes and continue cooking the meat until it becomes soft.

Add the stock fish, cook for about 15 minutes till they are soft for consumption.
Add palm oil, crayfish,  2 cubes maggi (seasoning), pepper and salt to taste. You will find a tasteful soupy combination.
Add the sliced Onion, Okpei after 3 minutes add the ground ogbolo and Scent leave.

Add the okra five minutes after the ogbolo, stir, and cook for ONLY 1 minutes before adding the leaves, Dont cover the pot at this time. Add pumpkin leaves. Allow to simmer for another 1 minutes and you can serve with eba, fufu or semo. ENJOY drop your quation below