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Okra Soup with Stockfish

Also known as Okra Soup with Stockfish (Budget Draw Soup)

Budget Okra Soup with Stockfish is a quickly made, deeply satisfying draw soup that requires no fresh meat — the stockfish and ground crayfish provide all the protein and flavour needed. The natural mucilage of fresh okra creates the characteristic draw texture, while the stockfish's intense umami depth replaces what meat would normally provide.

Okra Soup with Stockfish, Nigerian cooking

Ingredients

  • 20 to 25 fresh okra pods, very finely chopped
  • 2 big handfuls of stockfish (okporoko), soaked and shredded
  • 1 big handful of smoked fish (panla), soaked and deboned
  • 2 cooking spoons of palm oil
  • 3 big handfuls of ground dried crayfish
  • 2 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 3 glasses of water

Method

  1. 01

    Building the Budget Soup Base. Heat palm oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended Atarodo and fry 5 minutes. Add shredded stockfish, deboned smoked fish and ground crayfish. Add seasoning cubes and salt. Add 3 glasses of water. Bring to a simmer. Cook for 8 minutes.

  2. 02

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

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