Create this incredible Nigerian okra soup that’s beloved across West Africa! This traditional draw soup combines fresh okra with assorted meats and fish in rich palm oil, creating the signature stretchy texture that makes this dish so special. Perfect with any Nigerian swallow food.

What Makes Nigerian Okra Soup Special

Nigerian okra soup is famous for its unique “draw” – the stretchy, glutinous texture that okra creates when properly prepared. This nutritious soup is packed with proteins, vegetables, and the distinctive flavour of palm oil, making it both satisfying and deeply nourishing.

Ingredients

Base Ingredients:

• 250g fresh okra (lady fingers)
• 3 tablespoons palm oil
• 1 medium onion, chopped
• 2-3 scotch bonnet peppers (atarodo)
• 2 tablespoons ground crayfish
• 2 Knorr stock cubes
• Salt to taste

Protein Options (choose your favourites):

• 200g beef, diced
• 150g shaki (cow tripe)
• 100g cow leg (optional)
• 100g ponmo (cow skin), chopped
• 100g stockfish
• 100g dried fish
• 1 iced mackerel fish
• 1 iced red snapper fish
• Fresh snails, cleaned (optional)
• Crab claws (optional)

Vegetables (optional):

• 2 cups spinach or pumpkin leaves (ugwu), chopped

Quick Method

Step 1: Prep the Okra (10 minutes)

1. Create the draw: Grate half of the okra using a coarse grater for maximum drawing effect
2. Blend Blend the other half of the okra with minimal water and mix together with the grated okra
3. Alternative methods: Chop finely or blend with minimal water
4. Set aside: Keep mixed okra ready for frying

Step 2: Prepare Proteins (45 minutes)

1. Soak stockfish: Boil for 20-30 minutes, then soak in hot water until soft
2. Cook tough meats: Boil shaki and cow leg with onions and stock cubes until tender
3. Add remaining proteins: Include beef, ponmo, stockfish, and fish. Cook until done
4. Reserve stock: Keep the cooking liquid for later use

Step 3: Make the Base (15 minutes)

1. Prepare aromatics: Blend crayfish and scotch bonnet peppers together
2. Heat palm oil: Warm palm oil until clear (microwave 1-2 minutes or heat in pot)
3. Fry okra: Add mixed okra to warm palm oil, stirring constantly
4. Add stock gradually: Pour in meat stock bit by bit until okra starts to draw

Step 4: Combine and Finish (10 minutes)

1. Add proteins: Include all cooked meats and fish
2. Season: Add blended pepper mixture, salt, and adjust seasoning
3. Add vegetables: Stir in chopped leaves for final 3-5 minutes
4. Simmer uncovered: Cook without lid to maintain okra’s drawing quality

Pro Tips for Perfect Draw

Grating is key: Coarse grating creates the best draw texture Don’t cover pot: Covering reduces the stretchy quality Add stock gradually: Too much liquid at once prevents proper drawing Fresh okra works best: Young, tender okra creates better texture

Protein Combinations That Work

Traditional: Beef + shaki + stockfish + dried fish Seafood special: Fish + crab + snails + prawns Budget-friendly: Ponmo + dried fish + beef bones Luxury version: Fresh fish + crab claws + snails + beef

Perfect Pairings

Serve with traditional Nigerian swallows:

• Amala (yam flour)
• Eba (garri)
• Pounded yam
• Fufu (cassava)
• Semolina (wheat)

Storage Tips

Fresh consumption: Best eaten same day for optimal texture Refrigerate: Store covered for up to 2 days Reheating: Warm gently, may need extra stock to restore consistency Freezing: Not recommended as texture changes

Health Benefits

This nutritious soup provides:

• High protein from mixed meats and fish
• Fibre and vitamins from okra and leafy vegetables
• Healthy fats from palm oil
• Minerals from stockfish and crayfish

Shopping Tips

Fresh okra: Choose young, bright green pods that snap crisply Palm oil: Use authentic red palm oil for traditional flavour Stockfish: Soak overnight for quicker cooking Leafy vegetables: Ugwu (pumpkin leaves) is traditional, spinach is a good substitute

Prep Time: 20 minutes | Cook Time: 1 hour | Serves: 4-6 people | Difficulty: Intermediate