If you’re anything like me, you know there’s something incredibly comforting about a warm, spicy bowl of soup. For me, that comfort comes in the form of my favorite dish—Okra Soup. There’s just something about the way tender goat meat, fresh seafood, and perfectly sliced okra come together that makes this soup irresistible. The best part? It’s got the perfect balance of spice, flavor, and heartiness.
This Spicy Okra Soup is a traditional Nigerian dish I grew up loving, and it’s one that I always enjoy making for my family. It’s packed with goat meat, shrimps, sea snails, and smoky fish, all simmered in a savory broth with ground crayfish, fresh peppers, and the signature okra and uziza leaves. It’s the kind of dish that makes you feel right at home, whether you’re cooking for a crowd or just whipping up something special for yourself.
Let me walk you through how I prepare this delicious recipe—one that I guarantee will leave you coming back for seconds!
Ingredients for My Spicy Okra Soup
Here’s what you’ll need to get started:
- Assorted goat meat (cut into bite-sized pieces)
- Turkey (optional, but adds a nice variety)
- 1 smoked fish
- 1 cup periwinkle (optional)
- 4-6 sea snails
- Shrimps (deveined)
- Fresh okra (sliced thinly)
- 1 small bunch of uziza leaves (chopped)
- 2 yellow peppers
- 2 red peppers
- 1 onion (chopped)
- 2 tablespoons ground crayfish
- 3 tablespoons palm oil
- Salt (to taste)
- Maggi seasoning cubes (to taste)
- Kpomo (cleaned and chopped)
- Stockfish (pre-soaked)
Step-by-Step Guide to Preparing the Soup
Wash and Season the Meat
The first step is always prepping the goat meat. I like to wash the pieces thoroughly with some salt to make sure everything’s nice and clean. Once washed, season the meat with salt, chopped onions, Maggi cubes, and a bit of pepper. I usually leave the meat to marinate for about 10 minutes. This helps the meat soak in all that delicious flavor and makes it extra tender when it cooks.
Cook the Meat Until Tender
In a large pot, add your seasoned goat meat, kpomo, and stockfish. Cover with water and bring it all to a boil over medium heat. This is where the magic happens—let the meat cook until it’s tender and juicy. Depending on the thickness of your meat, this might take about 30-40 minutes. Trust me, the wait is worth it!
Add Crayfish and Palm Oil
Once the meat is tender, it’s time to start building the flavor base of the soup. Stir in the ground crayfish and palm oil, and let everything simmer together for about 5 minutes. I love this part because the palm oil adds that rich, golden hue to the broth, while the crayfish deepens the flavor with a hint of seafood richness.
Add the Okra
Okra is the star of this soup, so I slice it thinly and toss it into the pot. Here’s a tip: don’t let the okra cook for too long—just about 2 minutes will do the trick. This keeps it fresh and gives it that perfect slightly crunchy texture that makes the soup so satisfying.
Add the Seafood and Uziza
Now, this is where it gets exciting! Throw in your chopped uziza leaves, shrimps, smoked fish, periwinkle (if using), and sea snails. The seafood brings a whole new layer of flavor to the soup, making it a rich and hearty dish. Stir everything gently, making sure not to break up the delicate fish. Let it simmer for another few minutes.
Taste and Adjust Seasoning
One thing I’ve learned over the years is that you should always taste your soup as you go. At this stage, I check for seasoning—sometimes it needs a little extra salt or another seasoning cube. Once it’s perfect, give it a final stir and let it cook for just another minute or two before removing from heat.
Serve and Enjoy!
And there you have it—a hot, flavorful bowl of Spicy Okra Soup ready to be enjoyed! I like serving mine with pounded yam or fufu, but it’s just as delicious with white rice if you want something a little lighter. There’s something about the rich, spicy broth, the tender meat, and the fresh okra that feels like a hug in a bowl.
Why This Recipe is Special to Me
This recipe is more than just a meal for me—it’s a reflection of the flavors I grew up with, the ones that remind me of home. Goat meat, seafood, and okra are a classic combination in Nigerian cooking, and this dish perfectly balances heartiness with freshness. The spices give it a kick, but the vegetables and seafood keep it light.
What I love most about this soup is how versatile it is. You can easily swap out ingredients depending on what you have at home. Don’t have periwinkle or sea snails? No problem—just use what’s available. You can also adjust the spice level to your preference. It’s all about making it your own.
Watch it:
About the Chef
Hi, I’m Destiny Alawa! Cooking is something that’s been close to my heart for as long as I can remember. While I graduated with a degree in Mass Communication, I discovered my true passion for food after attending culinary school. These days, I’m all about creating delicious, traditional Nigerian dishes with a modern twist.
What I love most about cooking is the way it brings people together. There’s nothing quite like sharing a meal with loved ones, and that’s exactly what I aim to do every time I step into the kitchen. This Spicy Okra Soup is one of my personal favorites, and I hope it becomes a favorite in your home too.
Give it a try, and let me know how it turns out!
So, I am sure you want to also check out my Traditional RiversState Catfish Soup
