Delicious Okra Stew
Okra soup is a beloved and flavourful Nigerian dish traditionally made using fresh and tender okra. This green vegetable is known for its unique slimy texture when cooked. To prepare this delicious soup, you’ll start by carefully washing and chopping the okra into small pieces. Then, you’ll sauté some diced onions with hot oil until they are soft and beautifully translucent. Next, add the chopped okra to the pot and cook it for a few minutes until it becomes tender and fragrant. You can add your preferred meat or seafood to the pot depending on your taste preferences. Finally, you’ll season the soup with a generous amount of salt, pepper, and other desired spices before letting it simmer over low heat to allow the flavours to blend.
When the soup is ready, it will be a thick and flavourful blend of tender okra, savoury meat or seafood, and aromatic spices. Okra soup is typically served hot with a delicious side of fufu or pounded yam, which perfectly complements the soup’s rich and hearty flavours. Whether you’re a fan of Nigerian cuisine or simply looking to try something new, okra soup is a must-try dish sure to impress!
While growing up, I witnessed two types of Okra (Okro soup) preparations: one made with palm oil and the other without oil. Both cooking methods are the same, but the only difference is that you add oil to one and cook the other without it.
List of Ingredients for Cooking Okra Soup.
Below are the ingredients needed to cook a pot of Okra Soup.
- Okra: Fresh, dry, or frozen okra can be used for this recipe. Frozen okra can be found in most grocery stores, but fresh okra seeds are recommended for the best taste.
- Animal Protein: The choice of animal protein depends on individual preference. Beef, goat meat, chicken, turkey, and others are available. Some people enjoy cow intestines and tripes.
- Crayfish: This sun-dried shrimp is a crucial ingredient in almost all Nigerian dishes, adding a delicious flavour to every meal. It’s an essential ingredient of okra soup, ensuring every bite is packed with flavour. For the best-tasting soup, include crayfish (sun-dried shrimp) in your recipe.
- Vegetable: The choice of vegetable for okra soup depends on personal preference. The most commonly used vegetable is pumpkin leaf (ugu), while some opt for spinach. Other green vegetables, such as kale and amaranth, can also be used. However, if the preferred vegetable is unavailable, the okra soup will still be delicious as it is a vegetable. Therefore, the addition of other vegetables is more of an optional choice.
- Stock: Stock, also called bone broth, is a savoury liquid that serves as a foundation for numerous dishes. It is made by simmering animal bones, meat, seafood, or vegetables in water or wine, adding aromatic ingredients to enhance the taste. In this particular instance, we are referring to the liquid that results from steaming the animal protein used to prepare Okra Soup.
- Seasoning: Seasonings are usually added near the end of the cooking period. The most common seasonings are salt, pepper, and acids (such as lemon juice). Please add to the taste and not use it in access, especially the salt.
- Dry Fish: It is essential to soak the dry fish in hot water to make it soft and debone it. The amount of time required for soaking depends on the strength of the fish.
- Stockfish: To soften the stockfish, it is recommended to soak it in water, preferably hot water. Doing so will make the stockfish more tender and accessible to work within your recipe.
- Shrimps: Please ensure that you purchase shrimp without the head. If you have shrimp with the head on, you will have to spend a lot of time and effort to prepare them. Removing the heads is essential whether you are using fresh or frozen shrimp. You should also devein the shrimp and thaw it thoroughly (if it is frozen). Lastly, do not overcook the shrimp and dispose of the shells properly.
- Locust Bean (Ogiri in Igbo or Iru in Yoruba) is added to the soup for traditional flavour. Add to taste.
- Palm Oil: Palm oil is a ubiquitous and vital ingredient in Nigerian cuisine. One would be hard-pressed to find a local dish not prepared without palm oil. Its robust flavour and deep red hue make it a staple in preparing many traditional dishes, like the famous okra soup. However, as with all things, personal preferences vary, and some individuals opt for okra soup that is prepared without this fiery red oil.
- Red Onions: Please slice the onions into smaller pieces and keep them aside.
Okra Soup Recipe
To prepare a delicious okra soup, start by gathering the following ingredients: 1 pound of fresh okra, 1 onion, 2 tomatoes, 2 tablespoons of palm oil, 1 pound of meat or fish, 2 cups of chicken or vegetable broth, 1 teaspoon of salt, and 1 teaspoon of ground pepper. Begin by washing and chopping the okra into small pieces. Dice the onion and tomatoes as well. In a large pot, heat the palm oil and sauté the onions until they are translucent. Add the tomatoes and cook until they are soft. Next, add the meat or fish and cook until it is browned. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the chopped okra, salt, and pepper, and continue to simmer for another 10 minutes or until the okra is tender. Serve the okra soup hot with a side of fufu or rice.
Ingredients
- 1 kg Okra Vegetable Slice half and mince half (use blender).
- 1 Habanero Pepper Red
- 1 Red Bell pepper
- 1 Red Onion Minced
- 1kg Animal Protein
- 0.5 kg Shirimps
- 1 Dry catfish or mangala fish Use the one that is available or any dry fish
- 1 lb Vegetable You can use any vegetable of your choice.
- 3 tbsp Locust bean (Ogiri or Iru)
- 3 Cooking Spoon of Palm oil
- 2 Cubes seaoning or seasoning powder
- 3-5 Cups water
Instructions
- Boil animal protein with salt, seasoning powder, and onions until tender.
- While boiling the animal protein, halve the okra, then pulse it in a food processor with habanero, onion, and fresh ginger to your desired consistency. Set aside.
- Using a sharp knife, carefully cut the remaining half into small, uniform pieces until finely chopped. Once done, transfer it to a separate container and keep it aside for future use.
- Heat broth in medium heat until boiling. Add dried catfish and cook uncovered until tender. Remove the fish, and separate its head to eliminate bones, leaving only the flesh.
- After the meat becomes tender, add onions, minced pepper, locust bean, crayfish, and palm oil. Cook for an additional 10 minutes.
- If you are making okra soup without oil, please skip palm oil at this age.
- Begin by adding fresh, succulent shrimp to the pot, along with rich, flavorful palm oil. Next, sprinkle in some finely minced and sliced okra, allowing the ingredients to blend together in a harmonious union. As the mixture simmers on the stove, carefully monitor the cooking time, adjusting it to your liking. Whether you prefer your okra to be slightly crunchy or melt-in-your-mouth tender, this delicious dish is sure to satisfy your taste buds.
- Add chopped vegetables to the heated pot, such as spinach,pumpkin leaf, or any green vegetable. Stir the vegetables continuously untilthey become soft and wilted. This should take about 2-3 minutes, depending onthe type of vegetables used. If you are using a firm or dried vegetable, itmight take longer.
- Of the heat, empty the soup in a cool bowl and serve.
Notes
- You can serve Okra soup with any swallow. You can select from garri, fufu, semo, amala, etc. Some even prefer eating Okra stew with rice.
- Preparing the ingredients beforehand is essential to ensure the soup cooks appropriately, as the cooking process will be fast-paced.
- Be careful not to overcook the greens and okra, which can alter their colour.
- If you prefer the slimy texture of okra soup, avoid covering the pot entirely after adding the okra, as this will prevent the desired consistency.
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