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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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/savory-nigerian-okra-soup-recipe/