African Okra Soup

For the health conscious, okra is a rich source of dietary fiber, minerals, and vitamins and a low calorie vegetable. Known in  most West African Countries as Okro, and the French speaking countries as gumbo. Okro Soup African-style loaded with shrimp , oxtails with or without Egusi.


500 g Okra fresh or frozen
250g Meat (beef)
250g Shrimp
30g ground Crayfish – small dried shrimp crayfish – Mandjanga (1/2 cup)
1/2 cup Onions chopped
1 tbsp Beef or chicken bouillon
3 cups chopped Spinach
1 tbsp smoked paprika
2 tbsp ground Egusi optional

Salt and pepper to taste


Important Note

If you use dry gombo (okra), rinse it briefly with cold water and let it soak in cold water for about 2 hours.


  1. In medium –sized sauce pan boil oxtail seasoned with garlic salt, smoked paprika, pepper and onions until tender (approximately 30 -40 minutes). You can shorten this process in half by using a pressure cooker.
  2. If using fresh okra wash the okra, remove the tops and tails, and slice into rounds.
  3. Blend the okra to a coarse consistency in a food processor or you can finely chop the okra into coarse consistency using a sharp knife
  4. Add the ground crayfish, bouillon or Maggie and egusi into the pan of boiled meat , cook for 5 minutes.
  5. Then add shrimp, cook for another 5 minutes and finally add the spinach and stir for about a minute or 2.
  6. Serve warm with Fufu( any kind).

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