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Nigerian Okra Soup

Servings 0

Ingredients
  

Ingredients

  • 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)

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!