HOW TO MAKE OKRA SOUP - NIGERIAN OKRO SOUP | UPDATED NIGERIAN OKRA SOUP RECIPE

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often more affordable.

meat

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Lean turkey is lower in fat, while chicken thighs are more budget-friendly.

Boil the meat (Tripe, Cow foot, Goat Meat, Beef) with blended onions, bouillon cubes, salt, and water for 10-15 minutes.

Add more water to the meat and cover to boil until soft.

Boil Ponmo (Cow Skin) separately with salt, bouillon cubes, and chopped onions until soft.

Hand chop the okra and set aside.

Prepare peppers: de-seed and roughly chop red bell pepper, red chilies, and scotch bonnet peppers.

Debone the bonga fillet and prepare the king prawns by removing the head, veins, and shell.

Check the meats; remove the cooked ones and set aside, leaving the Cow foot in the broth.

Transfer Ponmo into the broth and add smoked fish to soften.

Heat palm oil in a pan, add locust beans, and fry for 2 minutes.

Add crayfish powder and fry for 30 seconds.

Add blended pepper mix and bouillon cubes, avoiding salt due to the broth's salt content, and fry for 15 minutes.

Add meat stock and cooked meats, combine, and cover to cook for 5-10 minutes.

Add smoked fish and combine thoroughly.

Gradually add the okra to control consistency and add a small amount of blended okra (about 2 tablespoons).

Skip adding vegetable leaves due to unavailability and add king prawns.

Cook for 5 minutes, then add crayfish powder and simmer for 1 minute.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens