Stir Fry Okro Soup

I decided to make Okro soup but in another way. I was going to deconstruct it. I rushed to my local supermarket, bought some diced beef, came back home, chopped the ingredients, i had a wholesome, healthy home cooked meal in 19 minutes. It was so good, i didn’t serve it with anything. I wolfed it down, every single bite, and wanted to lick the plate. I enjoyed eating it so much, I made it again the next day with leftover ingredients, but this time I used Chicken and Prawns. Double, yummy yummy!

Lets Cook
Stir Fry Okro Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
Drilling down the traditional Nigerian Okro soup to its basics. A different approach to cooking okro as a stir fry to be served with rice, bulgur wheat, Yam and anything really
  • A handful of Okra
  • 1 red onion
  • 1 long piece of Romano pepper
  • Ata rodo
  • Leafy green vegetables – Ugu or Spinach
  • 1 – 2 tablespoons of Palm Oil
  • Iru (optional)
  • Salt
  • Diced raw Chicken
  • Smoked Mackerel – you can use softened stockfish or smoked catfish
  • Fresh prawns – or smoked prawns (if you are using smoked prawns, give them a soak in hot water to soften)
  • Diced raw beef (optional)
  • Iru – Optional
  1. This is supposed to be a quick recipe, so gather all the ingredients you need together before you start
  2. You may be looking at this recipe and be apprehensive about the slime from the Okro, don’t worry, i’ve got two tips for you to minimise the sticky nature of cooked okro. The first tip is, slice the Okro in rings. Not too thick, otherwise it wouldn’t cook quick enough, not too thin, or the skin will break down and add slime to your stir fry. Also, slice the peppers, onions and leafy green veg
  3. Season your diced chicken or beef. In this case, I didn’t have the time to marinate the chicken, because they were teeny tiny strips of chciken breast which would cook fast anyway.
  4. Heat up 2 tablespoons of palm oil in a pan. Once the oil is hot, add the seasoned chicken breast and allow it to sear and cook for about two minutes. You don’t want to cook the chicken breast for too long, because it is still going to continue cooking when you add the rest of the ingredients, and you end up with over cooked dry chicken. Ugh!!!
  5. Add the sliced peppers and onions first, then add the fresh prawns if you are using them. Stir and allow the heat to dissipate through the pan, softening the veggies. Like the chicken, you also don’t want them to overcook. This is a stir fry after all, and the crunchier and firmer the better
  6. Add the Okro and the sliced leafy green veg. I am adding both at once, to allow them cook at roughly the same time. Now, this is where my second tip comes in.
  7. I stirred from start to finish probably 3 times, and i did it gently, because the more you stir and bruise the okro, the more it breaks down releasing slime, so don’t over stir. I also did something you are told to never do when you cook Okro soup. You guessed it, I covered the pan. This allowed steam to be trapped in the pot, and enclosed steam is the enemy of okro slime. .
  8. minutes later, I took off the lid, tore in the smoked mackerel, if you are using smoked fish, this is the point to add it. I gave it another gentle stir, like twice, sprinkled on a little salt, and I left it for another minute or so, and then I served. The slime was so negligible, and the okro was whole, yum and crunchy.