Okra soup is one of the most popular Nigerian soups. It is very easy to prepare and likely the cheapest soup in Nigeria.
Okra soup is one of the most common soups eaten by Nigerians and is often combined with ogbono for the best result. It is quite healthy and quite medicinal.
Okra (a medium size bowl full)
Stock fish head (medium size)
Meat (beef, chicken, turkey, etc)
Dry fish (optional)
Roasted fish (optional)
Method of preparation
-Wash and slice okra.
-Wash stock fish and dry fish with hot water.
-If you want to make this soup with just frozen fish, the process is a little bit simpler than using cow meat. You will need to parboil the fish with all the necessary ingredients for five to ten minutes. Then pick out with a fork leaving the extract (water from fish after cooking) in the pot. Add two cups of water also, then add stock fish and dry fish.
-But if you are making this soup with cow meat, chicken or turkey, you would have to parboil the meat with all necessary ingredients. Cook till the meat is tender.
Add the stock fish and dry fish, cook for about 15 to 20 minutes till they are soft for consumption. At this point you can add the parboiled or roasted fish if you are making okra soup with fish.
Cook for five minutes before adding palm oil, crayfish, seasoning cubes, pepper and salt to taste. You can add the ground ogbono at this point if you are making a combination of okra and ogbono soup.
Add the okra after five minutes, stir, and cook for about two minutes before adding the leaves (optional).
Cook for another three minutes and put off the fire.
You can serve with eba, fufu, pounded yam or semo.