Quick Nigerian Okra Soup Recipe for Authentic Flavor

If you didn’t sing this song as a child, you’re missing out on a little bit of culinary nostalgia. Swap “okro” for “Anna” and “pot” for “market” and you’ll hear a familiar tune. Below is a simple, healthy recipe for okra soup that’s quick to prepare and full of flavor.

Ingredients for a simple okra soup:

You will need about 15 medium okras, 2 Maggi cubes (or your preferred seasoning), a quarter cup of ground crayfish, one large cleaned tilapia, half a medium onion, and a handful of spinach.

Start by slicing the okra into rounds.

Finely chop the slices. Chopping okra can be oddly soothing, but if you prefer, grate it or pulse roughly in a blender to achieve the same texture.

Cut the tilapia into portions and place them in a pot with about four cups of water. Add the chopped onion on top and season with a little salt.

Bring the pot to a medium boil. Once simmering, add the chopped okra, ground crayfish and the seasoning cubes. If you enjoy heat, add fresh or ground pepper to taste.

Chop the spinach and set it aside. Allow the soup to continue boiling briefly—enough to cook the okra but not so long that the vibrant green fades or nutrients are lost. Stir in the spinach near the end to preserve its color and texture.

As soon as the spinach wilts, quickly turn off the heat. Serve the soup hot. The result is a delicious, healthy, and very simple okra soup that pairs well with a variety of staples.

Okra is a nutritious vegetable rich in vitamins and minerals, and it supports healthy magnesium and calcium levels. This soup can be enjoyed with staples like fufu, rice, boiled yams, or plantains—what would you pair it with?