Learn how to make okro soup with fresh okra, oxtail, shrimp, crayfish, and spinach. A rich, hearty, and comforting dish you’ll crave again and again.
Let me tell you something—I did not grow up eating okro soup. In fact, the first time I saw it, I was deeply suspicious. That slippery, stretchy texture? I wasn’t sure if I was about to eat dinner or conduct a science experiment.
It all happened when I visited my friend’s house. Her mom set down a steaming bowl of okro soup with fufu in front of me, and I smiled like I knew what I was doing. I didn’t. But I wasn’t about to let my hesitation show. One bite in, though? Total game-changer. The oxtail was so tender it practically melted in my mouth, the shrimp was perfectly seasoned, and that smoky crayfish flavor? Unreal.
By the time I cleaned my plate (read: scraped it shamelessly), I knew I had found something special. And now? I make this dish all the time, tweaking it just a little each time. Sometimes I throw in smoked fish. Other times, I add extra spice just to test my limits. Either way, this is the ultimate comfort food, and I’m about to show you exactly how to make it.
Why You’ll Love This Okro Soup Recipe?
- Unbelievably Flavorful – Oxtail slow-cooked in spices? Say no more.
- Super Hearty – Between the beef, shrimp, and crayfish, it’s a protein-packed meal.
- Surprisingly Easy – No complicated techniques, just real ingredients and simple steps.
- Customizable – You can make it spicy, keep it mild, or load it up with extra veggies.
- Perfect with Fufu – Because what’s okro soup without something to scoop it up with?
Listen, if you’ve never had okro soup before, this is your sign. You need this in your life.
Ingredient Notes:
This isn’t one of those recipes where you just throw things into a pot and hope for the best (okay, sometimes it is, but not today). Here’s what each ingredient brings to the table:
- Okra – The star of the show! Chop it finely for more slime or blend it for a smoother soup.
- Oxtail – Adds deep, meaty richness to the broth. If you’re short on time, a pressure cooker will save you.
- Shrimp – Brings that slight sweetness and bite. Can’t find shrimp? Use smoked fish instead.
- Ground Crayfish – This is where the magic happens. It gives the soup an unbeatable umami flavor.
- Egusi (Optional) – Some people love it, some don’t. It makes the soup a bit richer, but if you’re not feeling it, just skip it.
- Spinach – Balances out all that richness with a fresh, vibrant contrast. Swap it for ugwu (pumpkin leaves) if you want the traditional touch.
- Seasonings – Smoked paprika, red pepper flakes, and bouillon cubes bring the heat and the depth.
Pro Tip: Want to take things up a notch? Try adding a little palm oil or smoked fish for an even more intense, traditional flavor.
How To Make Okro Soup?
Step 1: Cook the Oxtail Like a Pro
Toss the oxtail into a pot with garlic salt, smoked paprika, pepper, and onions. Add water just enough to cover it, bring it to a boil, and then let it simmer for 30-40 minutes until fork-tender. If you’re impatient like me, a pressure cooker will cut the time in half.
Step 2: Get That Okra Ready
If you’re using fresh okra, wash it, chop off the tops, and slice it into rounds. Prefer a smoother texture? Toss it in a food processor and blend until it’s coarsely ground.
Step 3: Build the Flavor Base
Once the oxtail is ready, add the ground crayfish, bouillon, and egusi (if using). Let it cook for 5 minutes so everything blends together. The smell? Absolutely divine.
Step 4: Add the Shrimp
Want To Save This Recipe?
Drop in the shrimp and let them cook for another 5 minutes until they turn pink and juicy.
Step 5: Finish with Spinach
At the very end, stir in the chopped spinach and let it wilt for just a minute or two. Don’t overcook it—you want those greens to stay vibrant.
Step 6: Serve It Up!
Scoop your steaming okro soup into a bowl and pair it with fufu, rice, or just a spoon if you’re keeping things simple.
Pro Tip: If the soup is too thick, add a little more water or broth. If it’s too thin, let it simmer uncovered for a few more minutes.
Storage Options:
- Fridge: Keeps well for 3 days in an airtight container.
- Freezer: Freeze in portion-sized containers for up to 3 months.
- Reheating: Warm it over low heat and add a splash of water if needed.
Variations and Substitutions:
Feel like switching things up? Here are some ideas:
- Meat Swap – No oxtail? Try beef, goat meat, or even chicken.
- Leafy Greens – Ugwu (pumpkin leaves) or kale work just as well as spinach.
- Extra Heat – Love spice? Toss in a Scotch bonnet pepper for that fire.
What to Serve with Okro Soup?
Pair your okro soup with:
- Fufu – The ultimate combo. Pounded yam, eba, semovita—take your pick.
- Rice – A bit unconventional, but trust me, it works.
- Fried Plantains – A little sweetness to balance out the savory goodness.
Frequently Asked Questions:
How do I cut down on the sliminess?
Blend it coarsely instead of finely chopping, and don’t overcook it. A squeeze of lemon juice can also help.
Can I make it vegetarian?
Yep! Skip the meat and add mushrooms or smoked tofu for a plant-based version.
What’s the best way to thicken it?
If you want it thicker, just add a bit more egusi or let it simmer longer uncovered.
If you’ve never made okro soup before, this is your moment. Whether you’re new to it or a lifelong fan, this recipe will have you scraping your plate clean.
So, what do you think? Have you tried okro soup before? Drop a comment and let’s talk!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
How To Make Okro Soup
Ingredients
- 1 lb 450g fresh or frozen okra, chopped or blended
- ½ lb 225g oxtail, cut into pieces
- ½ lb 225g shrimp, peeled and deveined
- ½ cup 25g onions, finely chopped
- ½ cup 23g ground crayfish
- 1 tbs 36g beef or chicken bouillon powder
- 3 cups 90g spinach, chopped
- 1 tbs 7g smoked paprika
- 1 tbs 5g red pepper flakes
- ½ cup ground egusi optional
- Salt and black pepper to taste
Instructions
Prepare the Oxtail
- In a medium-sized pot, combine the oxtail with garlic salt, smoked paprika, black pepper, and onions. Add enough water to submerge the meat, then bring to a boil. Reduce the heat and allow it to simmer for 30 to 40 minutes, or until the meat becomes tender. If using a pressure cooker, this process can be reduced to approximately 15-20 minutes.
Process the Okra
- If using fresh okra, rinse thoroughly, remove the tops and tails, and slice into rounds. To achieve a smoother texture, blend the okra in a food processor to a coarse consistency. Alternatively, it may be finely chopped using a sharp knife.
Incorporate the Seasonings
- Once the oxtail has become tender, add the ground crayfish, bouillon powder, and egusi (if using) to the pot. Stir well and allow to simmer for 5 minutes, ensuring that the ingredients are well incorporated.
Cook the Shrimp
- Introduce the shrimp into the pot and continue cooking for an additional 5 minutes. The shrimp should be fully cooked, turning an opaque pink color.
Add the Spinach
- Lastly, incorporate the chopped spinach and stir gently. Allow the mixture to cook for 1 to 2 minutes, ensuring the greens maintain their vibrant color and fresh texture.
Serve and Enjoy
- Remove the soup from heat and serve warm with fufu, pounded yam, semovita, or rice.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
