How to make Nigerian Okra Soup
How to make Nigerian Okra Soup
Cuisine: NigerianDifficulty: Easy5
servings15
minutes25
minutes40
minutesOkra soup is a light, flavorful Classic soup loved across Nigeria.
Okra Soup (also called Ila Alasepo in Yoruba) is a thick, slippery, and nutrient-rich Nigerian soup made with chopped okra pods, flavorful broth, and a mix of proteins. It’s popular for its fast-cooking time, health benefits, and versatility. Whether you’re team eba, pounded yam, or amala okra soup always hits the spot.
Ingredients
Main Ingredients
3 cups fresh okra (chopped or grated)
2 tablespoons palm oil
1 medium onion (chopped or blended)
1–2 scotch bonnet peppers (blended or chopped)
1 tablespoon ground crayfish
1–2 seasoning cubes
Salt to taste
Proteins (use any combo)
300g beef or goat meat (pre-boiled)
1 cup stock fish (softened)
1 cup dry fish (washed and deboned)
½ cup kpomo (cow skin, pre-boiled)
Optional: snails or offals
Vegetables
1½ cups ugu leaves (fluted pumpkin) or spinach (optional but recommended)
Directions
- Prepare Proteins
Boil beef with onions, seasoning, and salt until tender.
Add stock fish and kpomo as needed.
Set aside meat and broth. - Cook the Pepper Base
Heat palm oil in a pot on medium.
Add chopped onions and blended pepper.
Sauté for 3–4 minutes until fragrant. - Build the Soup
Add the meat broth to the sautéed mix.
Add crayfish, seasoning cubes, and bring to a boil.
Add the chopped okra and stir well.
Let it simmer for 5–8 minutes (don’t overcook to preserve its slimy texture). - Add Proteins & Veg
Return all your proteins to the pot.
Stir gently and simmer for 5 more minutes.
Add ugu or spinach and simmer for another 2–3 minutes.
Notes
- Serving Suggestion
Serve hot with:
Eba (garri)
Pounded yam
Semovita
Amala
Fufu (cassava, plantain, or yam) - For extra “draw,” grate some of the okra instead of chopping it increases the sliminess that makes okra soup so satisfying
