Traditional Nigerian Okra Soup

Ingredients

Palm oil

2 tablespoons

Onion

1 large, finely chopped

Assorted meats (beef, chicken, or goat)

1 kg, cut into bite-sized pieces

Bell pepper

1 large, finely chopped

Scotch bonnet pepper

1, finely chopped

Stock or water

4 cups

Dried fish or smoked fish

1 cup, deboned and shredded

Ground crayfish

2 tablespoons

Seasoning cubes

2

Salt

to taste

Okra

500g, finely chopped

Ugwu leaves (optional)

1 cup, finely chopped

Instructions

1. Heat the palm oil in a large pot over medium heat.
2. Sauté the chopped onions in the oil until they become translucent.
3. Add the assorted meats to the pot and brown them thoroughly.
4. Stir in the finely chopped bell and Scotch bonnet peppers.
5. Pour in the stock or water and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the meats are tender.
7. Add the finely chopped okra, shredded dried or smoked fish, ground crayfish, seasoning cubes, and salt to the pot. Stir well to combine.
8. Continue to simmer the soup for another 10 minutes, or until the okra is cooked and tender.
9. If you're using ugwu leaves, add them to the pot and cook for an additional 2 minutes.
10. Taste the soup and adjust the seasoning if necessary.
11. Serve your Nigerian Okra Soup piping hot with a side of fufu, pounded yam, or eba.