Ingredients
Scale
For the Soup
- 2 cups fresh okra, finely chopped
- 1 lb assorted meats (beef, tripe, or goat), cleaned
- ½ lb shrimp or smoked fish (optional)
- 1 small onion, chopped
- 2 tbsp palm oil
- 1 tbsp ground crayfish (optional but traditional)
- 1–2 scotch bonnet peppers, chopped (adjust to taste)
- 1 stock cube
- Salt, to taste
- 3–4 cups water or broth
Optional Add-ins
- Spinach or ugu (fluted pumpkin leaves)
- Periwinkles or dried fish
- Locust beans (iru) for deeper flavor
Instructions
1. Cook the Meat
- Place assorted meats in a pot with onion, stock cube, and salt.
- Add water and cook until tender (about 30–40 minutes).
- Reserve the broth.
2. Prepare the Base
- Add palm oil to the cooked meat and broth.
- Stir in chopped peppers, crayfish, and optional seafood.
- Simmer for 5 minutes to build flavor.
3. Add the Okra
- Stir in chopped okra.
- Cook 5–8 minutes, stirring occasionally, until slightly thickened and silky.
4. Finish
- Add leafy greens if using and cook another 2–3 minutes.
- Adjust seasoning and serve hot.
Notes
- Chop okra finely for a smoother texture or leave chunky for more bite.
- Palm oil gives authentic flavor and color — don’t skip if possible.
- Control heat by adjusting scotch bonnet quantity.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Soups
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 16g