How To Prepare Okra Soup In Nigeria

Okra soup is one of the healthy soups is Nigeria mainly eaten by the Igbos; it has lots of vitamins that follows it. It highly recommended for weight watchers.

It’s an easy, fast and very cheap soup. It’s called Ofe okwuru by the Igbos, Obe lla by the Yorubas, and Miyan Kubewa by the Hausas.

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Ingredients for Okra Soup

Below is the list of ingredients, you can increase or reduce yours, depending on the number of people you will serve this.

a. 250g of Okra

b. 3 cooking spoons of red palm oil

c. Beef(properly cut)

d. Shaki (Cow Tripe) (Optional)

e. Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish

f. 1 handful of crayfish

g. Pepper and Salt (to taste)

h. Onions (optional)

i. Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)

j. 3 stock cubes

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Direction for Okra Soup

Before proceeding with the preparation, there are some things to put in place

a. Boil water, add the stock in the boiling water and allow to soak for 20 minutes. N.B Not all stock fish needs to be soaked for long

b. Cut the okra in tiny pieces vertically and horizontally. The thinner you cut okra, the more it draws

c. Grind the crayfish and pepper

d. Wash and cut the vegetable into tiny pieces and set aside

e. Wash your shaki(cow tripe) and put in a pot , add a little quantity of water, because we are looking out for a thick soup, then add the soaked stock fish, allow to boil until shaki is well cooked

f. Add the beef, onions and stock cubes and allow to boil. Now go ahead and add the iced fish and cook till done

g. Place a pot over heat, allow to dry out , add palm oil , leave to heatup , then add the diced okra and start to fry, from time to time add the meat/fish stock ,until the okra starts to draw . N.B 5 mins is enough to get that result , avoid overcooking the okra

h. Add the meat, fish , crayfish, pepper, salt to taste and stir

i. Lastly add the vegetable, stir and remove from heat.

j. The soup is ready to be served with garri, wheat, semovita or fufu

Okra and Ogbono

For those of us that enjoys okra with ogbono, here is a recipe for you.

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Ingredients for Okra and Ogbono

a. Ground ogbono

b. 250g of Okra

c. 3 cooking spoons of red palm oil

d. Beef( properly cut)

e. Shaki (Cow Tripe) (Optional)

f. Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish

g. 1 handful  of crayfish

h. Pepper and Salt (to taste)

i. Onions (optional)

j. Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)

k. 3 stock cubes

N.B If you want more okra, you can use a small quantity of ogbono, same thing goes with the ogbono

Direction for Okra and Ogbono

Before cooking

a. Cut the okra fingers into tiny piece vertically and horizontally

b. Boil your shaki with the stock cubes then add the assorted meat when almost done

c. Cut the vegetable

d. Grind the crayfish and pepper

e. Set the aluminium pot over heat. Pour the palm oil into the pot , allow oil to melt . Do not allow to heat up

f. Once you done with that, turn off the heat or remove from heat, add the ogbono in the pot and allow to dissolve

g. When the ogbono powder dissolves in the oil , add the fish stock , followed by water used from cooking the assorted meat

h. Reduce the heat and start stirring, you will observe that the ogbono start to thicken and draw

i. Continue stirring until ogbono is completely saoaked up with the meat stock

j. Add hot water in small quantity and stir until ogbono has completely absorbed the water

k. With the heat still set low, close the pot and allow to simmer. Every 2 to 3 minutes, open pot and stir to avoid ogbono getting burnt or stick to the base of the pot. Do this for 20minutes

l. After 20 minutes, you should perceive the flavor and aroma of the ogbono. The ogbono should be well cooked at this point

m. Add the assorted meat/fish , the grinded crayfish salt and pepper to taste .

n. Stir and cover pot till contents is well heated up

o. Add okra, avoid heating for long

p. Add the vegetable , stir properly, cover the pot and remove from heat.

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Here is another method

This is the first method i got to know while still  growing up. Whichever method you decide to use, still lands you to a perfect okra and ogbono soup

a. Slice the okra and set aside in a bowl,

b. Soak and wash stock and dry fish in hot water

c. If you want to make the soup with just frozen fish, the process is a little bit simpler than using cow meat. You will need to parboil the fish with necessary ingredients for five to ten minutes.

d. Pick out with a fork leaving the water from cooked fish

e. Add two cups of water also, then the hot-water-washed stock fish and dry fish.

f. If you are using cow meat you would want to parboil the meat with all necessary ingredients for about ten minutes then add about two cups of water and cook till the meat is tender. Here we made use of fresh (frozen mackrel) and beef.

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

h. Add the stock fish, cook for about 15 minutes till they are soft for consumption.

i. Add palm oil, crayfish, 1 or 2 cubes maggi (seasoning), pepper and salt to taste.

Read Also: 18 Steps to cook ogbono soup with Ingredients

j. Add the ground ogbono at this point and allow to boil for ogbono to completely dissolve

k. Add the okra five minutes after the ogbono, stir and cook for about 3 minutes

l. Add the vegetable , allow to simmer for about 3 minutes

m. Remove from heat and serve

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