One of the things that makes me happiest as a mom is a big pot of okra soup simmering on the stove. My girls adore this soup and never seem to tire of it.
Even though we live in the West where kids often favor pizza and burgers, my daughters prefer traditional dishes like okra soup—especially when served with corn fufu. My picky eater even licks her fingers when I make it.
Okra soup has many regional variations, and I prepare it several ways in my kitchen. Sometimes I make it plain, sometimes I combine it with ogbono for extra thickness, and often I cook it with egusi (ground melon seeds), which adds a pleasant nuttiness and depth to the dish.
This version with egusi is one of our favorites—simple to prepare and full of flavor. Okra itself has a mild taste, and the egusi complements it beautifully. For this batch I used homemade smoked fish, which adds smoky depth. If you haven’t tried smoking your own fish, it’s a great skill to learn and really elevates dishes like this.
This Cameroonian-style okra and egusi soup pairs well with any fufu—garri, corn fufu, or pounded yam—and is also delicious over boiled rice if you prefer.
Watch how to make Cameroonian Okra soup:
Cameroonian Okra Soup Recipe
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Ingredients
- 1/2 pound okra (about 1/4 kg) finely chopped or roughly blended
- 1 cup egusi (melon seeds) ground
- 1 pound fish, meat, or both (I used smoked fish and beef)
- 1 large crayfish seasoning cube (Maggi Crevette) or 3 small seasoning cubes
- 1 small onion chopped
- 1/2 cup crayfish
- Salt
- 1 hot pepper (habanero) optional
Instructions
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If using meat, begin by boiling it in water at the same level as the meat until tender. Halfway through cooking, add salt and one-quarter of the chopped onion.
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Mix the ground egusi with a little water to form a paste. Add the paste to the boiled meat and cook for about 10 minutes. Add smoked fish and continue cooking for another 5–10 minutes. Adjust water as needed to achieve your preferred consistency.
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Stir in the Maggi or seasoning cubes, salt to taste, and the crayfish. Mix well and simmer for two minutes to let the flavors meld.
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Add the chopped or roughly blended okra (see the video to see how I prepare mine). Combine the okra with the soup and add water if you want a lighter consistency. Cook for 2–5 minutes—do not overcook; the okra should remain green and vibrant. Taste and adjust seasoning if necessary.
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Serve hot with cooked garri or any fufu of your choice.
Notes
Nutrition
Additional Info
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