NIGERIAN STYLED OKRO SOUP | most requested recipe | chef Amors

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a healthier fat profile.

meat

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative that is lower in fat.

fish

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini can mimic the texture of okra in soups.

Cut the ice fish into desired shape and size, gut it, and clean with lemon and vinegar, using plenty of water to remove the fishy smell.

Boil the fish with salt, seasoning cubes, and blended habanero onion mix, adding enough water to cover the fish. Stir and cover to let it boil.

In another pot, cut the beef into desired size, clean with vinegar and water, then add the blended habanero onion mix, seasoning, and water. Cover and let it cook completely.

Once the fish is cooked, let it cool down, then remove all the bones from the fish.

In a pot, add palm oil and crayfish powder, and fry until it starts bubbling.

Crush fresh chili pepper in a food processor and add it to the palm oil mixture. Fry for a short time to release flavors.

Add the cooked beef and its stock to the pot, stir, and adjust seasoning if necessary.

Blend the okra into a smooth paste and add it to a pot. Crush some okra roughly for texture, and slice some manually. Add water and crayfish, then mix thoroughly.

Cook the okra mixture on low heat while stirring to maintain elasticity. Avoid high heat to prevent loss of texture.

Add the chopped dry fish and mix everything together on low heat.

Optionally, add freshly cut ugu leaves and give everything a final mix until well combined. Serve the okra soup with a side of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens