Description
Enjoy a flavorful and nutritious Nigerian Okra Soup, rich in protein.
Ingredients
Scale
- 1 lb Okra, chopped
- 1 lb Assorted Meats (Beef, Goat, Tripe)
- 1 cup Cooked Fish (Mackerel or Catfish)
- 1/2 cup Ground Crayfish
- 1/4 cup Palm Oil
- 1 large Onion, chopped
- 2–3 Scotch Bonnet Peppers, chopped (adjust to taste)
- 2 cups Beef or Chicken Broth
- 1 tbsp Ogiri Igbo (fermented locust beans)
- Salt and Pepper to taste
- 1 cup Ugu leaves (Pumpkin leaves), chopped
Instructions
- Prepare the Meat: Boil assorted meats until tender. Season with salt, pepper, and onion. Reserve the broth.
- Sauté Aromatics: In a large pot, heat palm oil. Sauté chopped onions and peppers until fragrant.
- Add Broth and Meat: Pour in the reserved meat broth and add the cooked meats. Bring to a boil.
- Incorporate Okra: Add the chopped okra and cook until it draws and thickens the soup.
- Add Fish and Crayfish: Add the cooked fish and ground crayfish. Stir well.
- Season and Simmer: Season with salt, pepper, and ogiri igbo. Simmer for 10-15 minutes for flavors to meld.
- Add Ugu Leaves: Stir in the chopped ugu leaves and cook for another 2-3 minutes until wilted.
- Serve Hot: Serve hot with pounded yam, fufu, or eba.
Notes
- Adjust pepper to your spice preference.
- Ogiri Igbo adds a unique flavor; use sparingly.
- Ugu leaves can be substituted with spinach.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Boiling/Simmering
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg