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.
Abigail Serwaah Berko says
I love this recipe so much
Natasha says
I am a vegan and I added mushrooms opposed to fish and meat. The seasonings were on point and I am really enjoying it with some pumpkin rice. I don’t know how to make Fufu yet.
ImmaculateBites says
Nice! Glad you made it worked for you. Thanks for taking time to share this with us.
Rebecca says
How to make fufu
ImmaculateBites says
Hi Rebecca! We do have several Fufu recipe you may try. https://www.africanbites.com/?s=fufu
Tope Quadri says
Can’t wait to try this, love fufu and okro! How much water can we add if we want the soup to be more “loose and draw-y” if you know what I mean!
Immaculate Bites says
Hi Tope! You can check and adjust the water measurement according to your preference once you start cooking, just to be sure 🙂 Let me know how it goes! Enjoy!
T Lynne says
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 ?
ImmaculateBites says
You can blend while still frozen. I have tried it both ways and it works out just fine.Enjoy
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.