How To Prepare A Tasty, Well Seasoned Okro Soup

How To Prepare A Tasty, Well Seasoned Okro Soup

This soup is made from fresh vegetables such as pumpkin leaves. Depending on how best you like to enjoy it mixed with all kinds of assorted meat.


  • 1kg Beef/Chicken/Goatmeat
  • 3 cups Pumpkin Leaves/Ugu/Spinach
  • 400g Okro (chopped or pounded)
  • Dried fish
  • Stockfish
  • Kpomo
  • 1 1/2cups Crayfish (ground)
  • 8 Chilli Pepper
  • 2 cups of Periwinkle
  • 3 cubes of the best Maggi
  • 2 cups Palm oil
  • 1 Onion
  • Salt to taste

Preparation Method

  • Season and boil the meat to get the ‘stock’
  • When the meat is almost soft, add the stockfish and kpomo
  • Boil your periwinkle in salt water and wash properly
  • Add about 6cups of water when the stockfish, meat and kpomo are soft
  • Bring to a boil
  • Add the grated okro and palm oil and cook for about 5mins
  • Add the chopped pumpkin leaves, crayfish and maggi cubes
  • Boil for another 3 mins and add salt to taste.

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