Okro Soup

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Okro soup is made with okra vegetables cooked in a delicious mixture of palm oil, shrimps, goat meat, fish, and African spices and simmered to perfection!
If you are looking to learn how to cook okra soup, stay with me as my okro recipes are foolproof, quick, and delicious.

Where Did Okro Soup Originate From?

It originated from Southern Ethiopia. Related to cotton and other mallow family plants, okra is an ancient vegetable that originated in southern Ethiopia in far antiquity.
It provides thickness and savors in the one-pot stews that are the basis of many traditional African diets.

Okro Soup (Nigerian Okra Soup)

Okra Soup is one of the quickest and easiest Nigerian soups to prepare. Some argue that a lot of work goes into the cutting of the two vegetables used in preparing this recipe. Yes but once the vegetables are ready; it cooks in no time at all. This soup is known as Miyan Kubewa in Hausa.

Is Nigerian Okra Soup Healthy?

It’s rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anti-cancer properties.

Does Okra Increase Fertility?

Okra water causes multiple eggs to be released during ovulation and increases the female’s chances of having twins or triplets. Some scientists have also suggested that apart from okra water, okra leaves also boost ovulation and fertility.

Does Okra Make You Gain Weight?

Additionally, okra is low in calories and carbs and contains some protein and fiber. Many fruits and vegetables lack protein, which makes okra somewhat unique. Eating enough protein is associated with benefits for weight management, blood sugar control, bone structure, and muscle mass ( 4, 5 ).

How To Cook Okro Soup

This soup is made with okra vegetables cooked in a delicious mixture of palm oil, shrimps, goat meat, fish, and African spices and simmered to perfection! This loaded okro soup is a staple in West Africa, including Nigeria, Ghana, and Cameroon.

Do I Need Potash to Make Okra Soup?

These days you necessarily don’t need potash (Kaun) to make okra soup draw. Some people are anti-potash in food. I sometimes blend my okra on a pulse for a coarse texture to make plain okra and it always turns out well without the need for potash.

Each time I make ila alasepo, I use potash maybe because my mum always says you must add potash to make it draw.

Well, either way, the use of potash works well for me but it also has to be used in moderation or it will kill the elasticity of the okra. Long story short, don’t use potash for this soup if you are not confident.

Tips & Variations

  • For a vegan option, you can substitute with mushrooms.
  • Be careful not to overcook it, or the okra might begin to turn brown.
  • You can add some habanero pepper for more heat.
  • If the okra soup is too thick, you can add a little water to dilute it.

Best Serves For Okro Soup

This soup can be served With:

  1. Eba (Garri)
  2. Cassava Fufu
  3. Semolina
  4. Amala
  5. Pounded Yam

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Nigerian Okra Soup



  • 800g fresh Okro chopped
  • 200g beef washed
  • 800g Assorted beef & dried cod, washed and cut to small pieces (I used ponmo, shaki and panla)
  • Smoked fish
  • 2 Seasoning (I used Knorr beef cubes)
  • 2 tbsp Locust bean (iru)
  • Cayenne pepper (use according to your preference)
  • 2-3 tbsp palm oil (optional but I prefer it as it adds a bit of colour to the okra)
  • Salt
  • A tiny bit of Potash (Kaun)
  • 1 small onion
  • Water/ stock (1.5 to 2 cups)
  • 1 tbsp 1 tbsp Ground crayfish
  • cup Ukazi leaves (optional)
  • Ginger and garlic (optional)


  • Chop okra and set aside
  • Place a pan on medium heat and add beef, assorted beef and dried cod, salt, seasoning, onion, ginger, garlic and little water (adjust salt and seasoning to your taste) bring all to boil until tender. You can use a pressure cooker for this as it is quicker.
  • Once beef and fish are tender as desired, separate the stock from it and sieve to achieve a clean stock. (Skip this step if you are ok with the bit and bob from stock)
  • Place a clean pan on medium heat then add the stock about (1.5 cups) the beef, assorted beef and dried fish and bring to boil for about 3-5 minutes, add potash then the chopped okro. Stir till all is well combined and cook for another minute
  • Add crayfish and cayenne pepper. Stir till well combined, add palm oil, stir and cook for about 2 minutes
  • Add seasoning and salt (adjust salt and seasoning to own taste especially if you are using stock) add ukazi leaves (if using) stir and add smoked mackerel then cook for another 2-3 minutes.
  • Plate up your Nigerian okro soup and accompany with your swallow of choice.
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