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Okra Soup Yoruba Style

Also known as Okra Soup Yoruba Style (Ila Alasepo)

Okra Soup — called Obe Ila or Ila Alasepo in Yoruba — is a beloved everyday soup of the Yoruba people that celebrates the naturally viscous, draw quality of fresh okra. Unlike thickened soups such as Egusi or Ogbono, Yoruba-style Okra Soup relies entirely on the natural mucilage of freshly chopped or grated okra to create its characteristic thick, slimy, draw texture.

Okra Soup Yoruba Style, Nigerian cooking

Ingredients

  • 20 to 25 fresh medium okra pods, very finely chopped or grated
  • 2 big handfuls of assorted meat (beef, shaki, ponmo), cooked
  • 1 big handful of smoked catfish or dried fish, soaked and deboned
  • 1 big handful of stockfish, soaked and shredded
  • 2 cooking spoons of palm oil
  • 2 big handfuls of ground crayfish
  • 2 to 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Stock from cooking the meat, as needed

Method

  1. 01

    Preparing the Okra. Wash the okra pods. Cut off and discard the tops and tips. Chop the okra as finely as possible — the finer it is chopped, the better the draw texture. Alternatively, blend very briefly (2 to 3 pulses only) in a blender for a more viscous texture, or grate on the fine side of a grater. Set aside.

  2. 02

    Cooking the Protein Base. If the meat is not already cooked, season and cook it first as described in Recipe #033. In a wide pot, heat 2 cooking spoons of palm oil over medium heat. Add the sliced onion and fry for 2 minutes.

  3. 03

    Building the Soup. Add the blended Atarodo to the hot oil. Fry for 5 minutes. Add the cooked assorted meat, soaked stockfish and deboned smoked fish. Add ground crayfish, crushed seasoning cubes and salt. Pour in enough meat stock to make a moderately thick broth. Stir well and bring to a steady simmer. Cook for 10 minutes.

  4. 04

    Adding the Okra. Add the finely chopped or grated okra to the simmering soup. Stir immediately and thoroughly. The okra will release its natural mucilage and thicken the soup within 2 to 3 minutes. Cook for 5 to 7 minutes only — do not overcook the okra as it will lose its draw quality and become dull.

  5. 05

    Final Seasoning. Taste and adjust all seasonings. The soup should be thick, draw, richly coloured and packed with assorted meat and fish. Serve immediately.

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