African Okro Soup – Quick & healthy, oh-so-easy and yummy! Okro Soup African-style loaded with shrimp , oxtails with or without Egusi.
Growing up Okra Soup was on my list of reviled sauce; when okra soup was on the menu at home. I would often eat bread or Garri, for sustenance, – Anything but Okro! I had such negative memories, they were hard to shake off. There was always an okro party, in the neighborhood and for me it was not a pretty sight. I could go on, but I know you get the gist.
Fast forward a few years, and guess what? My taste buds have changed, I think improved and now I happily indulge in all things okro.
In fact, it has become one of my go to meals because of its ease of preparation and versatility. I can still be picky about texture from time to time (though, not nearly as much as I was when I was a kid).
For the health conscious, okra is a rich source of dietary fiber, minerals, and vitamins and a low calorie vegetable. Known in most West African Countries as Okro, and the French speaking countries as gumbo. While in the U.S it is referred to as okra. So okra and okro are pretty much the same thing.
Here is a one of my healthier take on Okro soup. It consists of okra, spinach, crayfish, meat, and egusi.
The texture of the egusi cuts the slipperiness of the okra and makes this dish a perfect one for those who are leery of its consistency
I intentionally do not include oil in this soup okra because I want to fill up on it. – Oil contains a boat load of calories which does not add flavor or texture to this meal.
To make it even healthier:
- Use very little or no egusi (pumpkin seeds)- You can easily purchase pumpkin seeds in most super markets . Use a coffee grinder to grind.
- Use stew beef instead of oxtails . Oxtails are have more fat . But can’t help but indulge – what I do to cut down on the fat is to remove the thin layer of fatty oil that comes to the top of the oxtail stock. You can do this by using a spoon or better yet boil the oxtail a day in advance, refrigerate, and gently remove the layer of fat.
- You can also use dried or smoked fish. If it is readily available. It’s a luxury for me.
Crayfish is optional in this recipe you can cook this soup without it too.
Serve okra soup hot, with this Ugali or Corn fufu HERE or rice.
Enjoy!!!!
Watch How To Make It
Okra Soup
Ingredients
- One pound okra fresh or frozen
- ½ pound meat oxtail
- ½ pound Shrimp
- ½ cup medium –sized Onions chopped
- ½ cup ground Crayfish
- 1 tablespoon Beef or chicken bouillon
- 3 cups of chopped Spinach
- 1 tablespoon smoked paprika
- 1 tablespoon red pepper flakes
- ½ cup ground Egusi optional
- Salt and pepper to taste
Instructions
- In medium –sized sauce pan boil oxtail seasoned with garlic salt, smoked paprika, pepper and onions until tender (approximately 30 -40 minutes). You can shorten this process in half by using a pressure cooker.
- If using fresh okra wash the okra, remove the tops and tails, and slice into rounds.
- Blend the okra to a coarse consistency in a food processor or you can finely chop the okra into coarse consistency using a sharp knife
- Add the ground crayfish, bouillon or Maggie and egusi into the pan of boiled meat , cook for 5 minutes
- Then add shrimp, cook for another 5 minutes and finally add the spinach and stir for about a minute or 2 .
- Serve warm with Fufu( any kind)
Nutrition Information:
Boiled oxtail with most fat skimmed
Blended okro
Ground crayfish
Ground egusi
Last thing you add is okra, shrimp and spinach.
Mellie says
Thank you for sharing this recipe. About 20 years ago my sister bought this in an African restaurant in NY. It was delicious unfortunately we went back only to find out the restaurant had closed. I found a few recipes and they were not very good and did not give me the taste I was looking for. I am glad I found your page. I going to try it and hopefully, it would get me what I am looking for. I think it will be good because I have tried a few of your recipes and they were really good. Thank you for sharing.
Imma says
Ah I hate when that happens! I do hope you love this one!
Prynsess says
Hi,
Just wanted to note that you didn’t mention at what point to add the cut or blended okro.
Thanks for the great recipes you provide
Diamond says
I’m a pescatarian can I skip the first part with boiling meat and still have the same flavor or consistency of the soup?
ImmaculateBites says
There is going to be a slight difference in taste, without the added flavor of the beef. However, it works .
Clemencia says
Hi there’s no directions for using an instant pot how long should I cook the oxtails when using the pressure cooker mode? Then I’m assuming you cook the rest of the soup in sauté mode?
ImmaculateBites says
Hi Clemencia , I haven’t tried this with Instant pot, so can’t give you precise instructions . I use the instant pot to cook the oxtail, then transfer too pot and cook.
Bonnie says
Is it possible to use beef neck bones?
ImmaculateBites says
Yes you can, I use it all the time.
yvonne insh says
CAN I USE CHICKEN INSTEAD OF BEEF?
imma africanbites says
Yes, you can.
Gloria says
Thank you for this recipe,adding egusi is a new for me. Can’t wait to try it!
imma africanbites says
Excited for you, too. Hope you like it. Enjoy!
Linda says
This recipe sounds so good. I seems to be similar to gumbo. I’m so glad that I stumbled upon your website. Thank you.
Shirley Rose says
Can’t wait to make this today. Can’t get crayfish but will sub crabmeat.
Cheryl says
What is Maggie and when is it added?
ImmaculateBites says
It’s comparable to chicken bouillon . Add together with egusi .
Chidinma Precious says
Can I blend instead, the whole procedure seem so long
ImmaculateBites says
You sure can.
Chioma Nduka says
Please can I blend the okra instead don’t like the seeds? Will it still yield the same result? Thanks
imma africanbites says
Hi, Chioma. Yes, you may. Egusi is optional for this recipe. Happy cooking!
Sam says
Hi how much water do you use to boil the oxtail? Thanks 🙂
ImmaculateBites says
It’s kind of tricky. I add enough to cover it , plus two more cups. You can always add as you go. When making the soup , set aside excess stock – then you can add to desired consistency.
Mercy says
Wow thanks ma, i will try it
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Fanta says
I have been trying to get my okra stew right for years. It was always loosing its consistency. This turned out just amazing…thanks so much!!
ImmaculateBites says
Awesome! Glad to hear it was a success.
Barbarab says
What brand of smoked paprika to use with the chicken
ImmaculateBites says
Any good quality brand is good! Have no preference for now. I usually get mine from Trader Joes
Naima says
How many people does this recept serves? Trying it tomorrow!!
ImmaculateBites says
About 4-5.
Dunori says
This is one of those recipes that really reveals the connection between West Africa and the Caribbean – callalou in Trinidad is made almost the same way. Thanks for posting!
Gail says
Do you have a recipe for the dipping bread that was shown with the okra soup?
ImmaculateBites says
Do you mean the white stuff next to it? If so it’s not bread it’s Cornmeal fufu. You can check it out here https://www.africanbites.com/ugali-corn-fufu/.
Brittny says
Hi ImmaculateBites,
How much and what type of liquid did you use to boil the oxtail?
ImmaculateBites says
Hi Brittany! I used about 4 cups liquid. After boiling the beef am usually left with about 2-3 cups of stock. Depending on the duration of the meat. You can always add more or less liquid water to the okra soup towards the end, to achieve desired consistency.
Anna says
Hey!
Just like you, I used to revile Okra soup when I was a kid, back in Africa. Fast-forward decades later and living in areas where African dishes aren’t on the menus of restaurants, I decided a few weeks ago to give it a try. I did some grocery shopping, found some palm oil as well, bought both plantain and yam fufu flours and tried to remember my mother recipe. Oh boy, I had it good when I was young; call me now a new convert to okra soup!
ImmaculateBites says
I don’t know how I missed this. Yes Girl! It’s amazing how taste buds change over time. Must make this week!
Roy Yawn says
what is EGUSI, sorry I new at cajan cooking?
ImmaculateBites says
Egusi is a thickening agent used in African Cooking-Available in African Markets. You can sub with green pumpkin seeds. It’s not used in Cajun Cooking.
Frank says
Hello,
I’ve tried your recipe without meat and no egusi I only used smoked fish.
It just turned out perfectly.
Thanks for sharing your recipes.
Now I Can cook some african dishes for family and Friends.
Merci beaucoup Imma.!!!
imma africanbites says
Yaay! Awesome! Thank you, too, for taking the time to let me know!
rachael says
So good! I had such a craving for “home food” the other night. This came out very tasty. I used goat meat instead of oxtails and added palm oil and a small amount of bitter leaf the way my mom does. Delicious, nourishing, and comforting. Thank you for this recipe 🙂
Kim says
Hi: I love your site. I found it looking for an ox tail recipe and will try one of yours. About the okra. I’m from Charleston and cook with it a lot. Okra Soup (different from yours – tomato, corn and shrimp based – and okra purloe – okra and rice dish). But the one secret to removing the slime is to sauté the sliced okra in a little olive oil in a cast iron skillet before using in the recipe. Works every time. Keep up the great work here. Can’t wait to try your recipes.
ImmaculateBites says
Aww thanks for the tip Kim! Can’t wait to try it !
Nicky says
Made this with egusi and fresh tilapia fish . I can’t stop swallowing. Thanks for the recipe
ImmaculateBites says
Enjoy your swallow Nicky!
JUNE BRAHIM says
Thanks for all you delicious recipes.
ImmaculateBites says
Your Welcome! Thanks !
Therese says
Can’t wait to make this!! When do you add the okra?
ImmaculateBites says
The last thing you do is add the okra – about 5 minutes before you remove the pan from the stove.
kelsey says
Delicious. Thanks for this recipe. The added shrimp makes a huge difference. Flavour was awesome.
Africanbites says
Thanks Kelsey!