Nigerian Okra Soup

To make Nigerian Okra Soup, start by pouring water and palm oil into a clean pot. Add crayfish, pepper, seasoning cubes, and salt, then let it boil for about 8 minutes. Next, add your cooked meat and let it simmer for an additional 3 minutes. Stir in the sliced okra, then top with mfi (periwinkle), ekporoko, and dry fish. Finally, add vegetable leaves and allow the soup to simmer for 3-4 more minutes.

Yes, Nigerian Okra Soup is naturally gluten-free as it primarily consists of okra, seafood, and meats without any wheat-based ingredients. However, always check the labels of any seasoning cubes or additional ingredients to ensure they are gluten-free.

If you need a substitute for palm oil in Nigerian Okra Soup, you can use coconut oil or vegetable oil for a similar texture. However, keep in mind that the flavor will differ slightly, as palm oil has a unique taste that is characteristic of Nigerian cuisine.

To store leftover Nigerian Okra Soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. When reheating, ensure it is heated thoroughly to maintain its flavor and texture.

Nigerian Okra Soup pairs wonderfully with fufu, pounded yam, or rice. These starchy sides complement the rich flavors of the soup and help balance the meal. You can also serve it with a side of plantains for added sweetness.