Okra Soup is one of the quickest and easiest Nigerian soups to prepare. Some argue that a lot of work goes to the cutting of the two vegetables used in preparing this recipe. Yes but once the vegetables are ready; it cooks in no time at all. This soup is known as Miyan Kubewa in Hausa.
Nigerian Okra SoupPrint Recipe
- 250g Okra
- 3 cooking spoons red palm oil
- Beef: Best cut
- Shaki (Cow Tripe)
- Fish: Iced Fish (Mackerel/Titus), Dry Fish, Stock Fish
- 1 handful crayfish
- Pepper and Salt (to taste)
- Onions (optional)
- Vegetable: Nigerian pumpkin leaves or spinach (fresh or frozen)
- 3 stock cubes
- About two hours before preparing the soup, boil the stockfish for 20 minutes and leave in the pot with the hot water to soak. There’s a type of stockfish that I buy in Nigeria that does not need all that soaking.
- Cut the Okra fingers into tiny pieces. The tinier you cut the okra, the more it will draw. To achieve this, you need to make a few vertical cuts followed by horizontal cuts on the okra fingers.
- Grind the crayfish and the dry pepper.
- Wash the pumpkin leaves, if it is your choice of vegetable, and cut into tiny pieces.
- If you will use frozen spinach, defrost and cut into tiny pieces.
- If you will use shaki (cow tripe) for the soup, wash and boil till it is done. Add water sparingly because this soup needs to be thick.
- Add the soaked stockfish and dry fish to the cooked shaki. The length of time it will take to cook shaki depends on the cooking appliance utilized. You can take a bite to confirm this.
- When you are happy that the shaki and stock fish are well-done, add the beef, onions and stock cubes and cook till done.
- Then add the iced fish and cook till done.
- Pour red palm oil in another pot and heat the pot to dissolve the oil if it is congealed. Add the diced okra and start frying to kick-start the drawing process, add some meat stock from time to time till you notice the okra start to draw.
- This process should take a maximum of 5 mins to avoid over-cooking the okra.
- Now add the vegetable and stir well.
- Add all the meat and fish, crayfish, pepper and salt to taste. Then stir well.
- Cover the cooking pot and leave to simmer and it is ready to be served.
Onions is optional because while some people cannot bear the smell/taste of onions in okra soup, others are like “Okra soup without onions? No Way!”
Okra Soup Can Be Served With:
- Eba (Garri)
- Cassava Fufu
- Semolina Fufu
- Tuwo Shinkafa or rather Pounded Yam