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Okra Soup Vegetarian

Vegetarian Okra Soup celebrates one of Nigeria's most beloved vegetables — okra — in a completely plant-based preparation. The natural mucilage of fresh okra creates the soup's characteristic draw texture without any need for meat or fish.

Okra Soup Vegetarian, Nigerian cooking

Ingredients

  • 20 to 25 fresh okra pods, very finely chopped or grated
  • 2 big handfuls of fresh mushrooms, sliced
  • 2 cooking spoons of palm oil
  • 3 big handfuls of ground dried crayfish
  • 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 1 tablespoon of iru (fermented locust beans) — optional
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 3 glasses of water or vegetable stock

Method

  1. 01

    Preparing the Okra. Wash and very finely chop the okra. The finer the chop, the better the draw texture. Set aside.

  2. 02

    Building the Base. Heat palm oil in a wide pot. Add iru if using and fry 1 minute. Add sliced onion and fry 2 minutes. Add blended Atarodo and fry 5 minutes. Add mushrooms and fry 4 minutes. Add ground crayfish, seasoning cubes and salt. Add 3 glasses of water. Bring to a simmer. Cook 8 minutes.

  3. 03

    Adding the Okra. Add the finely chopped okra. Stir immediately and thoroughly. Cook for just 5 to 7 minutes — the okra will thicken the soup into its characteristic draw consistency. Do not overcook. Taste and adjust. Serve immediately.

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