OKRO soup is one of  the most popular ‘draw soups’ enjoyed in almost every part of Nigeria. Okro is also globally known as lady fingers and it is very nutritious when combined with pumpkin, Yoruba style. Okro is typically served with stew.

On the nutrition scale, okro is rich in fibre, protein, vitamins K and C, folate and magnesium. Turn this soup into a “rich” soup by making use of a wide variety of proteins.

Okro Soup and Okro soup with semovita


1kg Beef/ Chicken/Goatmeat

1 piece smoked fish / 400g Dried fish

3 cups Pumpkin Leaves (ugwu)/Spinach/ washed bitter leaf

400g Okro, chopped or pounded

300g Stockfish

300g Ponmo

11/2cups Crayfish(ground)

8 Habanero pepper (atarodo)

2 cups Periwinkle (optional)

2 Seasoning cubes

2 cups Palm oil

1 Onion

Salt to taste




Wash all the ingredients properly.

Season and boil the meat for at least 30 minutes


When the meat is almost soft, add the already boiled stockfish and ponmo.

Add washed smoked fish but make sure the bones are removed.


Boil your periwinkle in salt water and wash properly and add about six cups of water when the stockfish, meat and ponmo are soft.

Add ground dry pepper or fresh habanero (atarodo).

Add ground dry fish

Bring to a boil

Step 4

Add the grated okro and mix very well for the okro to spread.

Add palm oil and cook for about five minutes.

Step 5

Add the chopped pumpkin leaves or washed bitter leaf.

Add seasoning cubes.

Boil for another three minutes and add salt to taste

There you are! Eat and enjoy with any swallow of your choice


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