okra soup recipe


Okro soup is one of the most popular and easy to prepare Nigerian soup. Besides that, Okro soup is seen by many as one of the cheapest African soup recipes. This soup is among the most common soups eaten by the Igbo tribe, though there is a variation called the Yoruba okro soup popular among the Yorubas. For best results, the Igbos combine the okro soup with ogbono. That’s why it’s not unusual to hear an Igbo person asking how to cook okro soup with ogbono.

Kids love the okro soup, and it’s widely known that using okro soup and other slippery soups like the ogbono is the best way to introduce eba, fufu or semo to your kids. It makes it easy for them to swallow the bolus of eba. The okro soup is also good for adults because the two major ingredients used (okro and fluted pumpkin) are rich in vitamins.

Interesting soup; Isn’t it?

Let’s cut the chase and get on with preparing our delicious Nigerian okro soup.


The ingredients for cooking okro soup include;

  • Okro (a medium size bowl full)
  • Flutted pumpkin
  • Stockfish head
  • 1 kg of the desired protein
  • 2 medium-sized frozen or roasted fish
  • 2 – 3 cubes of Maggi or any other preferred cube spice.
  • Salt and pepper
  • 200 ml of palm oil
  • Half cup of ground crayfish

Remember, this list of ingredients for okro soup is for a standard meal. You can always increase or reduce, add or remove the proteins depending on how many stomachs you intend to fill and your budget, respectively.


Before you start cooking your okro soup, let’s look at what you should do before you begin cooking your okro soup.

  • About 2 hours before preparing the okro soup, boil the stockfish for about 20 minutes and leave in the pot to soak in the water. This makes it soft and more enjoyable.
  • Wash the pumpkin leaves or any other choice of leave and slice it into tiny pieces.
  • Cut the okro fingers into tine pieces. You can do this by making few vertical cuts followed by horizontal cuts on the okra fingers in a way that you slice through the vertical lines.
  • Prepare your preferred protein by washing it and boiling it until it’s done. Add water sparingly if you wish to achieve your goal of getting a thick soup.
  • Add the soaked stockfish to the boiled protein and cook until they’re both well done.
  • Add the beef, onions and Maggi cubes and cook till done, then add the ice or roasted fish.                                                                                                                                                                                                                                                                                                                                                                                                                             HOW TO PREPARE THE OKRO SOUP
  • Pour red oil in a pot and heat the pot to dissolve the oil.
  • Add the diced okra and start frying to start the drawing process
  • Add some stock from the prepared meat and fish stock. You’ll continue this routine until you notice the okra start to draw. (this should take around 5 minutes to avoid over-cooking the okro.)
  • Add the vegetable (pumpkin) and stir the mixture well.
  • Add the remaining meat and fish, crayfish, pepper, and salt to taste.
  • Stir the mixture, cover the pot and allow to simmer for five to ten minutes
  • Off the power supply and you have yourself a delicious okro soup.
  • Prepare your eba by mixing garri and hot water. Continually stir until you get a thick mixture.

That’s your eba and okro soup, ready to be serve.

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