Savory Nigerian Okra Soup Recipe

Introduction

Savory Nigerian Okra Soup is a flavorful and hearty dish rich in texture and traditional ingredients. Made with tender smoked turkey, shrimp, smoky fish, and fresh okra, this comforting soup offers a delicious taste of West African cuisine perfect for any occasion.

Ingredients

• 3 bouillon cubes, divided
• 1/2 pound smoked turkey (legs or wings)
• 1/2 tablespoon crushed red pepper (optional)
• Sea salt to taste
• Water as needed
• 1/2 pound smoked fish
• 1/2 pound shrimp
• 1 red bell pepper
• 1/2 onion
• 1 pound okra (use fresh or frozen)
• 2 tablespoons palm oil
• 1/4 cup dried crayfish
• Black pepper for seasoning
• 1 1/2 cups spinach (chopped fresh or thawed if frozen)

Instructions

1. Step 1: Begin by crushing the bouillon cubes into powder. Add one third of the powder to a small saucepan along with the smoked turkey, crushed red pepper, and a pinch of salt. Pour enough water to cover the turkey and cook over medium heat for about 30 minutes until the turkey is tender. Shred the turkey meat from the bones and reserve two cups of the cooking liquid. Set the shredded turkey aside.
2. Step 2: Debone and thoroughly wash the dried smoked fish, then set aside. Remove shells and tails from the shrimp and clean them well. Cut the onion and red bell pepper into chunks and blend into a smooth puree.
3. Step 3: Separate the okra into halves. From one half, remove the tops and slice into thin rounds, then set aside. Blend the remaining okra with a splash of water until it forms a thick, sticky puree (about 20 seconds).
4. Step 4: Heat palm oil in a large pot over medium-high heat for about two minutes. Add the onion and bell pepper puree and cook until fragrant and slightly thickened, about five minutes.
5. Step 5: Add the shredded turkey, reserved cooking water, smoked fish, remaining crushed bouillon cubes, and dried crayfish to the pot. Stir well to combine, lower heat to medium, and stir in the okra puree thoroughly to blend into the soup base.
6. Step 6: Add the sliced okra and cleaned shrimp. Cook until the shrimp turn opaque and bright coral in color, about three minutes. Season with sea salt and black pepper to taste.
7. Step 7: Stir in the chopped spinach, breaking up any large pieces. Once incorporated, remove the soup from heat and serve hot.

Tips & Variations

• Use a pressure cooker to reduce cooking time for the turkey without sacrificing tenderness.
• Substitute palm oil with vegetable oil if unavailable, though palm oil provides a distinctive flavor and color.
• For a spicier kick, increase the crushed red pepper or add fresh chopped chili peppers.
• Add other leafy greens like kale or ugu if spinach is not available to maintain traditional flavors.
• Frozen okra works well—just adjust the cooking time slightly to maintain texture.

Storage

Store leftover okra soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent sticking. The soup may thicken after chilling; add a splash of water or broth when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh okra instead of frozen?

Yes, fresh okra works well and adds a vibrant texture. Just make sure to wash and trim the ends before slicing.

Is shrimp necessary for this recipe?

Shrimp adds flavor and protein but you can omit it or replace it with crab or additional smoked fish if preferred.

Savory Nigerian Okra Soup Recipe

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★★★★★

4.7 from 93 reviews

Savory Nigerian Okra Soup is a traditional and flavorful dish featuring tender smoked turkey, smoked fish, shrimp, and fresh vegetables simmered in a rich palm oil base with okra prepared both as slices and a puree, enhanced with crayfish and aromatic peppers. This hearty soup is perfect for a comforting meal and reflects the rich culinary heritage of Nigerian cuisine.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Nigerian

Ingredients

Scale 1x2x3x

Proteins

• 3 bouillon cubes, divided
• 1/2 pound smoked turkey (legs or wings)
• 1/2 pound smoked fish
• 1/2 pound shrimp, shells and tails removed
• 1/4 cup dried crayfish

Vegetables & Produce

• 1 red bell pepper
• 1/2 onion
• 1 pound okra (fresh or frozen)
• 1 1/2 cups spinach (chopped fresh or thawed if frozen)

Oils & Seasonings

• 2 tablespoons palm oil
• 1/2 tablespoon crushed red pepper (optional)
• Sea salt to taste
• Black pepper for seasoning
• Water as needed

Instructions

1. Prepare and Cook the Turkey: Crush the bouillon cubes into powder. In a small saucepan, combine one third of the bouillon powder with smoked turkey, crushed red pepper (if using), and a pinch of sea salt. Add enough water to cover the turkey. Cook over medium heat for about 30 minutes until the turkey is tender. For faster cooking, use a pressure cooker. Once cooked, shred the turkey meat from the bone, reserving two cups of the cooking liquid. Set shredded turkey aside.
2. Prepare Seafood and Vegetables: Debone and wash the smoked fish thoroughly and set aside. Clean the shrimp by removing shells and tails. Chop the onion and red bell pepper into chunks and blend or process until smooth. Halve the okra: discard tops from one half and slice into thin rounds; place aside. Take the remaining okra, add a splash of water, and blend to form a thick, sticky puree.
3. Cook the Base of the Soup: Heat palm oil in a large pot over medium-high heat for about 2 minutes until warm. Add the blended onion and bell pepper mixture, cooking until fragrant and slightly thickened, approximately 5 minutes.
4. Assemble the Soup: Into the pot with the cooked pepper mixture, add shredded turkey, reserved turkey cooking water, smoked fish, remaining crushed bouillon powder, and dried crayfish. Stir well to combine. Lower heat to medium and vigorously stir in the okra puree, integrating it uniformly into the soup.
5. Add Final Ingredients and Simmer: Add sliced okra and cleaned shrimp to the pot. Cook for about 3 minutes until shrimp turn opaque and brightly colored. Taste and adjust with sea salt and black pepper as needed. Stir in chopped spinach, breaking up any large pieces. Once spinach is well combined, remove the soup from heat and serve hot.

Notes

• Using a pressure cooker can significantly reduce the turkey cooking time.
• Fresh okra is preferred for best texture, but frozen can be used as a substitute.
• If you like extra heat, increase the crushed red pepper quantity or add fresh chili pepper.
• Serve the soup hot with swallow foods like fufu, pounded yam, or eba for an authentic experience.
• The smoked fish can vary; popular choices include smoked croaker or catfish depending on availability.

Keywords: Nigerian okra soup, okra recipes, smoked turkey soup, Nigerian seafood soup, traditional African soup, hearty vegetable soup