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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.

Ingredients

Scale

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

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