Traditional Nigerian Recipe
Okro Soup
Serves 6–8 people
The Base
Essential ingredients for the perfect texture.
Okro
500g, fresh and finely chopped.
Palm Oil
250ml (1 cup) for that authentic rich colour.
Stockfish & Kpomo
200g Stockfish and 250g Cow skin for depth.
Proteins & Seasoning
Everything else to complete the flavour.
Meat & Prawns
500g meat and 200g prawns or shrimps.
Crayfish & Pepper
50g blended crayfish and 100g pepper.
Vegetables
300g Ugwu, uziza or bitter leaf.
Wash and cook the meat and cow skin, seasoning with cubes and salt until tender. Ensure the stock is rich and flavorful.
Add onion, pepper, stockfish and dry fish. Cook for 2 minutes to let the flavours meld with the meat stock.
While the meat cooks, wash and slice the okro finely. Prepare your crayfish and pepper blend for the next stage.
Add palm oil, crayfish and pepper. Then add the chopped okro and allow to boil for 3 minutes. Stir well to combine all ingredients into a rich, red base.
Finally, add your ugwu or uziza leaves. Cook for just a minute to keep them vibrant. Your Okro Soup is ready to be served hot with your favorite swallow like fufu or eba!