01 Mar World Recipe: Okra Soup
Okra soup is one of the most representative dishes of Nigerian and West African cuisine. Its main ingredient is okra, a green pod that gives the soup its distinctive, slightly thick texture and makes it both nourishing and filling. In Nigeria, different ethnic groups have their own versions—such as obe ila among the Yoruba or miyan kubewa among the Hausa—but they all agree that this dish is meant to be shared, especially during family meals and community gatherings.
Ingredients:
- 1½ kg beef, cut into medium pieces
- 1 cup dried prawns
- 1 kg okra, chopped or blended
- 1 teaspoon dried red chilli (powdered or crushed)
- 2 teaspoons salt
- 1 onion, chopped
- 4 tablespoons red palm oil
- Chopped spinach or other leafy greens
- 7 cups water
Preparation steps:
In a large pot, bring the 7 cups of water to a boil with the onion and salt. Add the beef and cook over medium heat for about 30 minutes, until the meat is almost tender.
Add the okra to the pot and stir well so it combines with the broth and meat.
Stir in the dried chilli, dried prawns, red palm oil and spinach. Mix gently with a wooden spoon and let the soup simmer for another 10 minutes, allowing the flavours to come together and the okra to release its characteristic texture.
Taste and adjust the seasoning if needed, then serve hot.
This okra soup is comforting, hearty and perfect when enjoyed with family, bringing a taste of West African tradition to the table—familiar and enjoyable even for Zambian kitchens.
