Nigerian okra soup, often called “ila alasepo” in Yoruba, is a popular dish in Nigerian cuisine made primarily with okra, a green vegetable known for its mucilaginous (slimy) texture. This soup is beloved for its rich, flavorful base and is often served with starchy accompaniments like eba, fufu, pounded yam, or amala.

Key Ingredients:

• Okra: Freshly chopped or grated to release its natural slimy texture, which thickens the soup.
• Palm Oil: Provides a distinct taste and vibrant color.
• Proteins: Options include beef, goat meat, chicken, stockfish, dried fish, or assorted meat.
• Seafood (Optional): Shrimp, prawns, or periwinkles for added depth.
• Vegetables: Ugu (fluted pumpkin leaves) or spinach for an extra layer of freshness.
• Seasonings: Onions, ground crayfish, seasoning cubes, chili pepper, and salt.

How It’s Made:

1. Prepare the Base: Boil your choice of meat and fish in a seasoned broth until tender.
2. Add Palm Oil and Okra: Stir in palm oil and the chopped or grated okra, letting it simmer to release its texture.
3. Incorporate Vegetables and Seasonings: Add the leafy greens, crayfish, and any seafood, and adjust the seasoning to taste.
4. Simmer: Cook on low heat until the flavors meld together.