Okra Soup

A much-loved West African dish that’s bursting with flavour!

Serves: 5-6
Time: 1 hour
Recipe by: Monicia Horne


1kg okra
1 tbsp Olive Pride Blend
1 onion, chopped
500g goat meat
1 red bell pepper, chopped
2 cloves garlic, chopped
1 chicken stock cube
2 tbsp crayfish powder
2-3 pieces smoked fish
2 habanero pepper, chopped
1 tbsp locust beans
2 tbsp palm oil
Salt and pepper to taste


Place halve of the okra into a food processor and blend to resemble rice. Chop the other half of the okra.
Heat the Olive Pride in a large pot and add in the chopped onion and goat meat, Saute for a few minutes then add in the bell pepper, garlic stock cube and stir. Cover with water and allow to simmer for a few minutes. Add in the smoked fish, crayfish powder and chopped habanero pepper, locust beans and palm oil. Cook for a few more minutes then stir in the okra. Season and simmer for 10 minutes. Serve warm.

Chefs Tip: Having some of the Okra blended to a grain texture help to create the thick texture of the soup, it is therefore an important step. 

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