Okra soup

Okra Soup recipeOkra or okro, known in many English-speaking countries as ladies’ fingers, bhindi, bamia, or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. Okra soup, a delicacy native to virtually all tribes in Nigeria, is highly nutritious and nourishing.


Okra                      300 grammes

Palm oil                                2 cooking spoons

Assorted meat

Assorted fish

Crayfish (ground)


Green vegetable (pumpkin or spinach)

Seasoning cubes

Salt and pepper


Heat the palm oil. Add chopped or grated okra and stir until it begins to draw.

Add the stock from the cooked meat and fish.

Add the ground crayfish, pepper, stock cube and the cooked meat and fish (don’t include the pre-cooked fresh fish yet, so that it doesn’t overcook and break into pieces).

Cover and leave to cook for five minutes. Okra is also a vegetable, so try not over-cooking it.

After two minutes, add the vegetables.

Add the pre-cooked fish, meat, and salt to taste.

Cover and simmer for two minutes or until the fish is well cooked.

Your delicious okra soup is ready. See how easy it is to make a yummy okra soup.

Okra soup is usually served with pounded yam, eba, fufu, tuwo masara, semolina and other puddings.