recipe
Nigerian Okra Soup with Shrimp and Spinach
A shrimp-based Nigerian okra (okro) soup with red palm oil, crayfish and spinach. Finely chopped okra thickens the broth while sliced rounds give it texture.
Start with thawed, peeled shrimp.
About 4 servings with a swallow or other starch (estimated)
Ingredients and method
About 4 servings with a swallow or other starch (estimated)
Planning estimate: 30–45 min · Easy. Start with thawed, peeled shrimp.
Timing guide: Allow 15–20 minutes to prepare the okra, onion, greens and shrimp, 5–8 minutes for the broth, then the shrimp, okra and final heating stages. Shrimp size and okra texture determine the finish.
Method
- Use a heavy 3- to 4-quart pot. Combine the broth, onion, red palm oil, crayfish, optional iru and hot pepper. Bring to a simmer and cook gently until the onion has softened, about 5–8 minutes. The oil may remain visible on the surface.
- Add the shrimp and stir so they cook evenly. Simmer just until the flesh is pearly or white and opaque throughout; size determines how quickly this happens. Lift the cooked shrimp into a clean bowl and cover while you finish the soup.
- Stir the minced and sliced okra into the simmering broth. Cook gently, stirring along the bottom, until the pieces are tender and the broth becomes thick and stretchy when lifted from a spoon. Begin checking after about 3 minutes; continue as needed. Avoid a hard boil.
- Add the spinach and stir until wilted. Return the cooked shrimp and any juices to the pot and heat through. If the soup is too stiff, add hot water a few tablespoons at a time; allow each addition to heat before deciding on more.
- Taste and add salt only after the shrimp are cooked. Serve hot with prepared eba, pounded yam or another swallow. This version should be spoonable and distinctly stretchy, with shrimp and okra in every portion.
Which okra soup is this?
Okra soup, also written okro soup, has many Nigerian versions. Some cooks prepare a plain okra base to eat with a separate stew; others cook the proteins, oil and seasonings together. This is a compact seafood variation with spinach, rather than a claim to one regional standard.
The shrimp provide the main protein here. There is no need to buy assorted meats, stockfish and several kinds of fresh fish for this particular pot. Both the shrimp and the dried crayfish are crustacean shellfish; check the broth and other packaged seasonings for additional allergens.
Fresh or frozen okra
Choose tender fresh pods that are easy to cut. Minced okra disperses through the liquid; the small rounds remain visible. The draw is an intended part of the soup, so do not rinse away the juices after chopping.
For a convenient variation, use one 16-ounce bag of plain frozen chopped okra, with no breading or seasoning. Add it frozen at the okra step, follow its package cooking directions, and wait for the soup to become hot and the pieces tender before adding spinach. Its extra moisture and coarser cut can produce a different consistency; assess the finished soup before adding more water.
Adjusting the pot
If the soup looks watery, give the okra time to soften and thicken the liquid before changing anything. A brief uncovered simmer can reduce excess liquid; do this before returning the shrimp so they do not become rubbery. If it catches on the bottom, lower the heat and loosen with a small splash of water.
Iru adds a fermented savory note and can be omitted. Red palm oil contributes its own flavor and orange-red tint; a neutral oil will give a different result. This recipe does not need baking soda, potash or added ogbono to make the okra draw.
Cooling and reheating
Refrigerate in shallow containers within 2 hours, or within 1 hour if the temperature is above 90°F. Keep at 40°F or below and use within 3–4 days, or freeze. Reheat the portion you need to 165°F throughout, stirring and adding a little water if it has thickened.