Teresa's Recipes
Traditional Nigerian Okra Soup
Savor the taste of authentic Nigerian cuisine with this delectable Okra Soup. This traditional dish is a symphony of assorted meats, tender okra, and a medley of vibrant spices and flavors. It boasts an invigorating blend of Scotch bonnet and bell peppers, enriched by the earthiness of ground crayfish and the smoky undertones of dried or smoked fish. Enjoy this heartwarming soup with a side of fufu, pounded yam, or eba for a complete Nigerian feast.
Ingredients
- 2 tablespoons Palm oil
- 1 large, finely chopped Onion
- 1 kg, cut into bite-sized pieces Assorted meats (beef, chicken, or goat)
- 1 large, finely chopped Bell pepper
- 1, finely chopped Scotch bonnet pepper
- 4 cups Stock or water
- 1 cup, deboned and shredded Dried fish or smoked fish
- 2 tablespoons Ground crayfish
- 2 Seasoning cubes
- to taste Salt
- 500g, finely chopped Okra
- 1 cup, finely chopped Ugwu leaves (optional)
Dietary Notes
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 12g
- Carbs: 25g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the palm oil in a large pot over medium heat.
- Sauté the chopped onions in the oil until they become translucent.
- Add the assorted meats to the pot and brown them thoroughly.
- Stir in the finely chopped bell and Scotch bonnet peppers.
- Pour in the stock or water and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the meats are tender.
- Add the finely chopped okra, shredded dried or smoked fish, ground crayfish, seasoning cubes, and salt to the pot. Stir well to combine.
- Continue to simmer the soup for another 10 minutes, or until the okra is cooked and tender.
- If you're using ugwu leaves, add them to the pot and cook for an additional 2 minutes.
- Taste the soup and adjust the seasoning if necessary.
- Serve your Nigerian Okra Soup piping hot with a side of fufu, pounded yam, or eba.
Tips
- For a vegetarian version, exclude the meats and fish, and use vegetable stock or water.
- You can adjust the level of spice by adding more or less Scotch bonnet pepper.
- Ugwu leaves can be substituted with spinach or kale if not available.