- Okro / Okra22 PiecesMore Or less. Small to Medium Sized Okra
- Croaker Fish750 GramsYou can use any type of fish. Or even meat
- Shrimp300 GramsSubstitute with 500 grams prawns. Already washed and seasoned with a little salt and ground pepper
- Palm Oil3 Cooking Spoons
- Ground Crayfish2 Tablespoons
- Yellow Habanero Pepper7 PiecesYellow cameroon pepper. See footnotes after recipe for recommendations
- Scotch Bonnet Pepper5 PiecesFresh Red Pepper, also known as Ata rodo. To be blended with the yellow pepper. Or use about 3/4 cup of smoothly blended pepper.
- Onion1 Large PiecesThe large one will be blended. Chop another small one.
- Fish Stock3 to 4 CupsOr as required, depending on how much okra you have and how thick you want the soup
- Stockfish3 PiecesLocally called Panla or okporoko
- Seasoning For The FishI seasoned the croaker fish with a little onions, Maggi Cube, Salt, Chilli Powder (Ground Pepper), Garlic Powder and White Pepper. Then I marinated in the fridge for about an hour. All this seasoning will make up the fish stock taste.
- Locust Bean2 heaped TeaspoonsLocally called Iru.
- Maggi Cube and SaltTo taste
How to make Okro Soup
For the yoruba style okra soup with stew, check out this recipe.
Step 1. Wash the okra thoroughly. Then blend/grate the okra or chop into small pieces with a sharp knife. Set the blended/chopped okra aside.
If you don’t like to see or you don’t want okra chunks in your soup, then blend or grate the okra. If you are blending, do a dry blend. Absolutely no water added. You can also do a combination of blending and chopping. I blended at least half of my okra and sliced the remaining ones. Blending might produce a thicker okro soup.
Step 2. Blend the peppers and 1 onion together until smooth. Be sure to blend with only a little water or none at all. Chop 1 small onion. Set aside.
Step 3. Wash the stockfish, soak it in hot water for about 5 minutes, drain the water, then put it in a pot, add enough water because you will be using the stock later, add 2 Maggi cubes and salt, add a little chopped onions, let it boil for about 10 minutes.
**I used Maggi’s Crayfish, Smoked Fish and Stockfish Seasoning Cube. If you don’t have this, use any other Maggi cube. I added enough seasoning cube and salt here because the stock should be as tasty as possible. Tasty stock equals tasty soup.
Step 4. Add the marinated croaker fish, add 1 tablespoon of ground crayfish, cover the pot and let it cook until the fish is done.
Step 5. When the fish is almost done, add in the shrimps or prawn, let it cook until it is done or in the case of prawn until it has turned pink.
Step 6. Gently remove the croaker fish and the shrimps from the stock. Set aside. Leave the stockfish in the pot with the fish stock. Set aside.
Step 7. Add 2 cooking spoons of palm oil to a pot, heat up until hot (not bleached!), add the chopped onions, let it fry for about 3 to 4 minutes(stir frequently and don’t do this on high heat so it won’t burn).
Step 8. Add the locust bean(iru), let it fry for about 2 to 3 minutes, then add 1/2 tablespoon of ground crayfish.
Step 9. Let it fry for a few seconds so it doesn’t start burning then add in the blended peppers.
Step 10. Stir, let it fry for about a minute then season with a little Maggi cube and salt to taste. You can also add a little ground pepper here.
Step 11. Let the pepper fry until it is done. This should take about 5 to 7 minutes. You will know it is done when the oil floats to the surface of the sauce. Feel free to add in a few tablespoons of your fish stock to supplement on liquid if you find the stew is drying up.
Step 12. When the pepper is done, add in your fish stock and the stockfish. Let it simmer for about 2 minutes, then add 1 more cooking spoon of palm oil and the remaining 1/2 tablespoon of crayfish.
**You can also add in your croaker fish and shrimps, but to prevent the fish from scattering in the pot, don’t add it in now.
Step 13. Let it simmer for about 3 to 5 minutes to give the palm oil enough time to fully dissolve in the stock.
Step 14. Add the blended okra.
**Since I blended half of my okra and chopped the rest, I added the blended one first before the sliced one. If yours is all blended or all chopped, just add it in now. Immediately you add in the okra, the soup will visibly thicken and will start to draw.
Step 15. Stir and cook for about 1 minute, then add in the chopped okra, the croaker fish and the shrimps.
Step 16. Stir and let it cook for about 3 to 4 minutes maximum and the soup is done. Serve the okra soup with eba, pounded yam or any swallow of choice.
**Be sure to not let the okra cook for too long after you add it in, overcooked vegetables tend to lose their nutrients and it is best the okra retains its crunch.
Done. Your Okra Soup is ready. Serve with any swallow(eba, pounded yam, semovita..e.t.c) of choice
This okro soup was made without meat. If you are using meat, then just replace fish with meat and go through the same process. Do not skip the stockfish and the locust bean(iru). The flavours they both add to the soup cannot be described. You only have to taste it to know what I mean ;)
You can use all red peppers and skip the yellow habanero pepper. But the yellow pepper brings its own special flavour to the dish.