West African Okra Soup
A hearty traditional West African okra soup with tender beef, seafood, and rich spices that's naturally thickened by okra's natural mucilage. This nutritious one-pot meal delivers 28g of protein per serving.
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20m
6
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Ingredients
- 2 lbs fresh okra, trimmed and chopped
- 1 lb beef chuck, cut into 1-inch cubes
- 1/2 lb fresh or frozen shrimp, peeled and deveined
- 1/2 lb catfish fillets, cut into chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons palm oil or vegetable oil
- 2 tablespoons tomato paste
- 2 large tomatoes, chopped
- 1 scotch bonnet pepper, whole (optional)
- 2 bay leaves
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 6 cups beef or vegetable stock
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons ground crayfish (optional)
- Fresh parsley for garnish
Instructions
- 1
Season and Brown the Beef
Season beef cubes with salt and pepper. Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium-high heat. Brown beef cubes on all sides, about 8 minutes total. Remove and set aside.
- 2
Build the Soup Base
In the same pot, add remaining oil. Sauté onions until softened, about 5 minutes. Add garlic, ginger, and tomato paste, cooking for 2 minutes until fragrant. Add chopped tomatoes and cook until they break down, about 8 minutes.
- 3
Add Beef and Liquid
Return browned beef to the pot. Add bay leaves, smoked paprika, and stock. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes until beef starts to become tender.
- 4
Add Okra and Seasonings
Add chopped okra, scotch bonnet pepper (if using), ground crayfish, and additional salt to taste. Continue simmering for 20 minutes, stirring occasionally as okra releases its natural thickening agents.
- 5
Add Seafood
Gently add catfish chunks and shrimp to the pot. Simmer for an additional 8-10 minutes until seafood is cooked through and soup has thickened to desired consistency.
- 6
Final Seasoning and Serve
Remove bay leaves and scotch bonnet pepper. Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot with rice, fufu, or crusty bread.
Chef's Tips
Fresh okra works best for this soup - avoid frozen if possible as it can become too slimy. If you can't find palm oil, substitute with vegetable oil, though palm oil adds authentic flavor. The soup should have a slightly thick, viscous consistency from the okra's natural mucilage.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this west african okra soup
How long does it take to make West African Okra Soup?
The listed total time is 110 minutes. Prep time is 20 minutes and cooking time is 90 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this West African Okra Soup recipe make?
This recipe yields 6 servings.
What is the difficulty level of this West African Okra Soup recipe?
The listed difficulty level is medium.