Savory Nigerian Okra Soup Recipe

Introduction

Enjoy the rich, hearty flavors of this traditional Nigerian Okra Soup, filled with smoked turkey, fish, shrimp, and fresh vegetables. This savory dish offers a delightful combination of textures and a satisfying depth of taste, perfect for a comforting meal any day of the week.

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 (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. In a small saucepan, combine one third of the powder with the 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, or until the turkey is tender. For faster cooking, a pressure cooker may be used. Once done, 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 smoked fish, then set it aside. Remove shells and tails from the shrimp and clean them well. Cut the onion and red bell pepper into chunks, then blend or process into a smooth puree. Halve the okra; trim and slice one half into thin rounds and set aside. Add the other half to the blender with a splash of water and pulse until a thick, sticky puree forms, about 20 seconds.
3. Step 3: Heat palm oil in a large pot over medium-high heat for about two minutes. Add the bell pepper and onion puree and cook until fragrant and slightly thickened, about five minutes.
4. Step 4: Add the shredded turkey, reserved cooking liquid, smoked fish, remaining crushed bouillon cubes, and dried crayfish into the pot. Stir well to combine. Lower heat to medium and vigorously stir in the okra puree until fully blended with the other ingredients.
5. Step 5: Add the sliced okra and cleaned shrimp to the pot. Cook until the shrimp turn opaque and coral in color, approximately three minutes. Taste and adjust seasoning with sea salt and black pepper. Finally, stir in the chopped spinach, breaking up any large pieces. Remove from heat and serve hot.

Tips & Variations

• Use fresh okra when possible for the best texture, but frozen okra works well in a pinch.
• If smoked fish is unavailable, substitute with salted dried fish or omit for a lighter flavor.
• Adjust the heat level by adding more or less crushed red pepper to suit your preference.
• Adding a splash of lemon or lime juice before serving can brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup does not freeze well as the okra’s texture may change after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp can be used. Just ensure they are properly cleaned and added at the same stage as directed to avoid overcooking.

Is palm oil necessary for authenticity?

Palm oil gives the soup its distinctive flavor and color, but you may substitute with a neutral oil if unavailable. The flavor will be milder but still delicious.

Savory Nigerian Okra Soup Recipe

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★★★★★

4.9 from 55 reviews

A hearty and flavorful Nigerian Okra Soup featuring smoked turkey, fish, shrimp, and fresh vegetables simmered in palm oil with a blend of spices. This traditional West African dish combines tender shredded turkey, okra puree, and greens to create a thick, savory stew perfect for warming meals.

• Author: Viktoria
• 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

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Meats and Seafood

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

Vegetables and 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 and 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 a powder and add one third of it into a small saucepan along with the smoked turkey, crushed red pepper (if using), and a pinch of sea salt. Pour enough water to cover the turkey and cook over medium heat for about 30 minutes or until the turkey is tender. Alternatively, use a pressure cooker for faster cooking. Once cooked, shred the turkey meat from the bones and reserve 2 cups of the cooking water. Set aside the shredded turkey.
2. Prepare Seafood and Vegetables: Debone and thoroughly wash the dried smoked fish, setting it aside after cleaning. Peel and clean the shrimp by removing shells and tails. Chop the onion and red bell pepper into chunks, then blend until smooth. Separate the okra into halves: slice half into thin rounds and set aside; blend the other half with a splash of water until it forms a thick, sticky puree (about 20 seconds).
3. Cook the Base of the Soup: Heat 2 tablespoons of palm oil in a large pot over medium-high heat for about 2 minutes. Add the blended onion and bell pepper puree to the hot oil and cook, stirring occasionally, for about 5 minutes until fragrant and slightly thickened.
4. Assemble the Soup: To the cooked puree, add the shredded turkey, reserved cooking water, smoked fish, the remaining bouillon powder, and dried crayfish. Stir to combine well. Reduce heat to medium and vigorously stir in the okra puree until evenly incorporated, thickening the soup base.
5. Add Final Ingredients and Simmer: Add the sliced okra and cleaned shrimp to the pot. Cook for about 3 minutes, stirring occasionally, until the shrimp turn opaque and bright coral. Season with salt and black pepper to taste. Finally, stir in the chopped spinach, breaking up any large pieces, then remove the soup from heat and serve hot.

Notes

• For quicker turkey cooking, use a pressure cooker.
• Fresh okra is preferred but frozen works well; thaw if frozen before use.
• Adjust crushed red pepper quantity to control spiciness.
• Serve hot with pounded yam, fufu, or rice for an authentic experience.
• Dried crayfish adds authentic flavor but can be omitted if unavailable.

Keywords: Nigerian okra soup, Nigerian soup recipe, okra stew, smoked turkey soup, West African okra soup, palm oil soup, seafood okra soup