How To Make Okro Soup
This okro soup is a rich, flavorful West African dish made with tender oxtail, succulent shrimp, fresh okra, and aromatic spices. Simmered to perfection, this hearty soup pairs beautifully with fufu or rice for a satisfying meal.
6 Servings
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
To make okro soup gluten-free, ensure that the bouillon powder or seasoning cubes used are certified gluten-free. Some commercial bouillon powders contain wheat-based additives. If in doubt, opt for homemade stock or gluten-free bouillon alternatives. The rest of the ingredients in this recipe are naturally gluten-free.