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Home / Types / African Recipes / African Dinner

African Okro Soup

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Published:11/04/2020Updated:11/04/2020

African Okro Soup – Quick & healthy, oh-so-easy and yummy! Okro Soup African-style loaded with shrimp , oxtails with or without Egusi.

Okro Soup

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).

Okro Soup

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. 

Okro Soup

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.

Okro Soup

To make it even healthier:

  1. Use very little or no egusi (pumpkin seeds)- You can easily purchase pumpkin seeds in most super markets . Use a coffee grinder to grind.
  2. 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.
  3. You can also  use dried or smoked fish. If  it is readily available. It’s a luxury for me.

Okro Soup

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.

Ugali (Fufu Corn)

Enjoy!!!!

Watch How To Make It

 

 

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Okra Soup

African Okro Soup - Quick & healthy, oh-so-easy and yummy! Okro Soup African-style loaded with shrimp , oxtails with or without Egusi.
5 from 6 votes
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
African
Servings 6

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:

Serving: 5g| Calories: 230kcal (12%)| Carbohydrates: 3g (1%)| Protein: 32g (64%)| Fat: 10g (15%)| Saturated Fat: 2g (13%)| Cholesterol: 348mg (116%)| Sodium: 1248mg (54%)| Potassium: 300mg (9%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 2430IU (49%)| Vitamin C: 7.3mg (9%)| Calcium: 165mg (17%)| Iron: 3.9mg (22%)
Author: Imma
Course: Main
Cuisine: African
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Nutrition Facts
Okra Soup
Amount Per Serving (5 g)
Calories 230 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 348mg116%
Sodium 1248mg54%
Potassium 300mg9%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 2430IU49%
Vitamin C 7.3mg9%
Calcium 165mg17%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

Boiled oxtail with most fat skimmed

Blended okro

Ground crayfish

 

Ground egusi 

Last thing you add is okra, shrimp and spinach.

 

African okro-soup

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    Comments & Reviews
    1. T Lynne says

      Posted on 1/11 at 10:35AM

      This sounds so good, but I have a question. If I am using frozen okra that is already cut into circular slices, do I just let it thaw then blend or do I blend it while frozen ?

      Reply
      • ImmaculateBites says

        Posted on 1/12 at 8:35AM

        You can blend while still frozen. I have tried it both ways and it works out just fine.Enjoy

        Reply
    2. Mellie says

      Posted on 10/11 at 8:07AM

      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.

      Reply
      • Imma says

        Posted on 10/11 at 4:08PM

        Ah I hate when that happens! I do hope you love this one!

        Reply
    3. Prynsess says

      Posted on 9/28 at 3:34AM

      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

      Reply
    4. Diamond says

      Posted on 9/11 at 1:56PM

      I’m a pescatarian can I skip the first part with boiling meat and still have the same flavor or consistency of the soup?

      Reply
      • ImmaculateBites says

        Posted on 9/19 at 6:38PM

        There is going to be a slight difference in taste, without the added flavor of the beef. However, it works .

        Reply
    5. Clemencia says

      Posted on 9/10 at 5:40PM

      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?

      Reply
      • ImmaculateBites says

        Posted on 9/19 at 6:35PM

        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.

        Reply
    6. Bonnie says

      Posted on 5/11 at 12:35AM

      Is it possible to use beef neck bones?

      Reply
      • ImmaculateBites says

        Posted on 5/11 at 8:54PM

        Yes you can, I use it all the time.

        Reply
    7. yvonne insh says

      Posted on 5/4 at 9:17AM

      CAN I USE CHICKEN INSTEAD OF BEEF?

      Reply
      • imma africanbites says

        Posted on 5/5 at 3:24PM

        Yes, you can.

        Reply
    8. Gloria says

      Posted on 2/25 at 5:49AM

      Thank you for this recipe,adding egusi is a new for me. Can’t wait to try it!

      Reply
      • imma africanbites says

        Posted on 2/25 at 7:06PM

        Excited for you, too. Hope you like it. Enjoy!

        Reply
    9. Linda says

      Posted on 2/13 at 6:02PM

      This recipe sounds so good. I seems to be similar to gumbo. I’m so glad that I stumbled upon your website. Thank you.

      Reply
    10. Shirley Rose says

      Posted on 1/28 at 6:39AM

      Can’t wait to make this today. Can’t get crayfish but will sub crabmeat.

      Reply
    11. Cheryl says

      Posted on 8/25 at 5:03AM

      What is Maggie and when is it added?

      Reply
      • ImmaculateBites says

        Posted on 8/31 at 9:15AM

        It’s comparable to chicken bouillon . Add together with egusi .

        Reply
    12. Chidinma Precious says

      Posted on 7/20 at 2:59AM

      Can I blend instead, the whole procedure seem so long

      Reply
      • ImmaculateBites says

        Posted on 7/21 at 11:19AM

        You sure can.

        Reply
    13. Chioma Nduka says

      Posted on 5/13 at 11:10AM

      Please can I blend the okra instead don’t like the seeds? Will it still yield the same result? Thanks

      Reply
      • imma africanbites says

        Posted on 5/14 at 4:34PM

        Hi, Chioma. Yes, you may. Egusi is optional for this recipe. Happy cooking!

        Reply
    14. Sam says

      Posted on 3/24 at 2:06AM

      Hi how much water do you use to boil the oxtail? Thanks 🙂

      Reply
      • ImmaculateBites says

        Posted on 3/24 at 7:26AM

        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.

        Reply
    15. Mercy says

      Posted on 7/14 at 12:29PM

      Wow thanks ma, i will try it

      Reply
      • ImmaculateBites says

        Posted on 7/15 at 7:00AM

        Awesome! Do let me know how it works out for you.

        Reply
    16. Fanta says

      Posted on 4/18 at 3:21PM

      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!!

      Reply
      • ImmaculateBites says

        Posted on 4/18 at 5:49PM

        Awesome! Glad to hear it was a success.

        Reply
        • Barbarab says

          Posted on 6/12 at 8:15PM

          What brand of smoked paprika to use with the chicken

          Reply
          • ImmaculateBites says

            Posted on 6/13 at 4:43AM

            Any good quality brand is good! Have no preference for now. I usually get mine from Trader Joes

            Reply
    17. Naima says

      Posted on 1/13 at 2:26PM

      How many people does this recept serves? Trying it tomorrow!!

      Reply
      • ImmaculateBites says

        Posted on 1/14 at 3:54AM

        About 4-5.

        Reply
    18. Dunori says

      Posted on 12/26 at 11:33AM

      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!

      Reply
    19. Gail says

      Posted on 12/7 at 4:00PM

      Do you have a recipe for the dipping bread that was shown with the okra soup?

      Reply
      • ImmaculateBites says

        Posted on 12/7 at 5:18PM

        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/.

        Reply
    20. Brittny says

      Posted on 12/7 at 11:14AM

      Hi ImmaculateBites,
      How much and what type of liquid did you use to boil the oxtail?

      Reply
      • ImmaculateBites says

        Posted on 12/7 at 11:32AM

        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.

        Reply
    21. Anna says

      Posted on 9/17 at 12:40PM

      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!

      Reply
      • ImmaculateBites says

        Posted on 12/2 at 11:22AM

        I don’t know how I missed this. Yes Girl! It’s amazing how taste buds change over time. Must make this week!

        Reply
    22. Roy Yawn says

      Posted on 7/30 at 9:27AM

      what is EGUSI, sorry I new at cajan cooking?

      Reply
      • ImmaculateBites says

        Posted on 7/30 at 10:24AM

        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.

        Reply
      • Frank says

        Posted on 12/15 at 7:22AM

        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.!!!

        Reply
        • imma africanbites says

          Posted on 12/17 at 7:51PM

          Yaay! Awesome! Thank you, too, for taking the time to let me know!

          Reply
    23. rachael says

      Posted on 7/18 at 7:57PM

      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 🙂

      Reply
    24. Kim says

      Posted on 12/26 at 3:03PM

      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.

      Reply
      • ImmaculateBites says

        Posted on 12/29 at 1:52PM

        Aww thanks for the tip Kim! Can’t wait to try it !

        Reply
    25. Nicky says

      Posted on 8/21 at 12:36PM

      Made this with egusi and fresh tilapia fish . I can’t stop swallowing. Thanks for the recipe

      Reply
      • ImmaculateBites says

        Posted on 8/21 at 2:33PM

        Enjoy your swallow Nicky!

        Reply
        • JUNE BRAHIM says

          Posted on 1/15 at 7:55AM

          Thanks for all you delicious recipes.

          Reply
          • ImmaculateBites says

            Posted on 1/15 at 8:16AM

            Your Welcome! Thanks !

            Reply
    26. Therese says

      Posted on 7/24 at 7:30PM

      Can’t wait to make this!! When do you add the okra?

      Reply
      • ImmaculateBites says

        Posted on 7/27 at 5:55AM

        The last thing you do is add the okra – about 5 minutes before you remove the pan from the stove.

        Reply
    27. kelsey says

      Posted on 9/21 at 1:14AM

      Delicious. Thanks for this recipe. The added shrimp makes a huge difference. Flavour was awesome.

      Reply
      • Africanbites says

        Posted on 9/21 at 6:00AM

        Thanks Kelsey!

        Reply

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