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Litlunches

Okra Soup

May 18, 2026

Okra Soup

A traditional West African okra soup made with fresh okra, assorted meats, fish, and aromatic spices. It has a rich, slightly viscous texture and is typically served with fufu, pounded yam, or eba.

  • Prep 25min
  • Cook 50min
  • Total 1h 15min
  • Yield 4–6 servings

Ingredients

  • 400g fresh okra, finely chopped or grated
  • 300g beef (or goat meat), cut into chunks
  • 200g smoked fish, cleaned and deboned
  • 100g stockfish (optional), soaked
  • 1 medium onion, chopped
  • 2–3 tablespoons palm oil
  • 2 cups spinach or ugu leaves, chopped
  • 1–2 scotch bonnet peppers, finely chopped
  • 2 tablespoons ground crayfish
  • 2 stock cubes
  • Salt to taste
  • Water or meat stock as needed

Instructions

  • Season the beef with salt, stock cubes, and half the onions. Boil until tender, adding a little water as needed to create a light stock.
  • Add stockfish and smoked fish to the pot and simmer for 10–15 minutes to infuse flavor.
  • Stir in palm oil and allow it to dissolve into the broth.
  • Add chopped okra and cook for 5–10 minutes, stirring occasionally to develop a slightly viscous texture.
  • Add ground crayfish, scotch bonnet pepper, and adjust seasoning with salt and stock cubes.
  • Stir in spinach or ugu leaves and cook for another 2–3 minutes until just wilted.
  • Simmer briefly, then remove from heat. Serve hot with fufu, pounded yam, or eba.

Notes

This recipe is inspired by a passage from The Girl with the Louding Voice by Abi Daré. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.