Stewed Okra Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2½ cups of freshly chopped Okra
  • ½ lbs chopped meats
  • 1lb fresh shrimp
  • 2 chopped Habanero peppers or Ata-rodo
  • 1 tsp of Uziza
  • 3 cooking spoons of some Nigerian tomato stew (see note after recipe)
  • ⅛ cup of palm oil (any oil works)
  • 2 tsp dry grounded pepper or chili flakes
  • 2 tsps. dry grounded crayfish
  • ½ cup meat stock
  • ¼-1/2 tsp baking soda (mix with ⅛ cup of water)(optional)
  • Bouillon
  • Salt to taste
  1. chop and pound ½ cup of the okra in a mortar and set aside
  2. heat up the oil in a cooking pot pour in the crayfish and let it cook on low for a few seconds. Pour in the meat and sauté for about two minutes; then add the Okra (both chopped and pounded), dry pepper and the stew and stir well. Pour in the baking soda mix and pour in the meat stock in little increments until you get the right viscosity for you. Let the soup cook uncovered for about 5-10minutes. Check for seasonings, stir in the chopped peppers and uziza and set aside
If you do not have tomato stew, the process to making one is easy. Simply blend some tomatoes, red bell peppers, onions and some habaneros(ata-rodo). Heat up some oil, chop in some onions, sauté and pour in the tomatoes. Season and cook until the tomatoes has reduced and the oil has floated to the top.

You may use baking soda to help with viscosity. Just mix ¼ tsp with a little water and stir into the soup
Recipe by Nigerian Lazy Chef at