Ila Alasepo is a traditional Nigerian okra soup known for its stretchy, slimy texture. This nutritious soup is packed with meat, fish, and vegetables, making it a complete meal when served with your favourite Nigerian staple.

Ingredients

Vegetables

• 250g fresh okra (lady fingers)
• 200g spinach or pumpkin leaves (ugwu), chopped

Meat and Fish

• 500g beef, cut into chunks
• 200g cow tripe (shaki), cleaned
• 1 cow leg (optional)
• 100g ponmo (cow skin), chopped (optional)
• 100g stockfish
• 1 iced mackerel fish, cleaned
• 50g dried fish, cleaned

Seasonings

• 3 tbsp palm oil
• 2 tbsp ground crayfish
• 2-3 scotch bonnet peppers
• 1 large onion, chopped
• 2-3 stock cubes (Knorr or Maggi)
• Salt to taste

How to Make Ila AlasepO

Prepare the Ingredients

1. Prepare okra: Grate okra using a grater to help it draw (become slimy). Alternatively, chop into tiny pieces or blend lightly with a little water.
2. Prepare spices: Blend crayfish and scotch bonnet peppers together until smooth.
3. Soak stockfish: Boil stockfish for 20-30 minutes, then leave to soak in hot water until soft.
4. Wash vegetables: Wash spinach or pumpkin leaves thoroughly and chop into small pieces.

Cook the Meat

1. Cook tough meat first: Place cow tripe and cow leg in a pot with water. Season with salt and stock cubes. Boil until tender (about 45 minutes).
2. Add other meat: Add beef, onions, and stock cubes to the pot. Cook for 20 minutes.
3. Add fish: Add softened stockfish, ponmo, and iced mackerel. Cook until everything is tender and well-seasoned.
4. Keep stock: Save the meat stock – you’ll need it for the soup.

Make the Soup

1. Prepare palm oil: If palm oil is solid, warm it gently in the microwave for 1-2 minutes or melt in a heated pan.
2. Fry the okra: Add grated okra to the warm palm oil. Fry for 2-3 minutes, stirring constantly.
3. Add stock gradually: Slowly add the meat stock bit by bit while stirring. The okra should start to draw (become stretchy).
4. Add seasonings: Stir in the blended crayfish and pepper mixture.
5. Add meat and fish: Add all the cooked meat and fish to the soup. Stir gently.
6. Season: Taste and add salt or extra stock cubes if needed.
7. Add vegetables: Add chopped spinach or pumpkin leaves. Stir and simmer for 5 minutes.
8. Final simmer: Let the soup simmer uncovered for 5-10 minutes. Don’t cover the pot as this can affect the okra’s ability to draw.

Serving Suggestions

Ila Alasepo is traditionally served with:

• Amala (yam flour)
• Semolina (semovita)
• Pounded yam
• Fufu
• Eba (cassava flakes)

Tips for Perfect Okra Soup

• Grate don’t chop: Grating okra helps it draw better than chopping
• Don’t cover the pot: Keep the pot uncovered to maintain the okra’s slimy texture
• Add stock gradually: This helps control the soup’s consistency
• Fresh is best: Use fresh okra for the best drawing effect
• Don’t overcook vegetables: Add leafy greens at the end to keep them vibrant

What Makes It Draw

The “drawing” effect (slimy, stretchy texture) comes from:

• Properly grated okra
• Cooking uncovered
• Adding liquid gradually
• Not overcooking the okra

Storage

• Store in the refrigerator for up to 3 days
• Reheat gently without covering to maintain texture
• The soup may thicken when cold – add a little warm water when reheating

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Serves: 4-6 people

About Ila AlasepO

Ila Alasepo is a beloved Nigerian soup known for its characteristic “drawing” quality. The stretchy, viscous texture is highly prized and is considered a sign of a well-made okra soup.