Northern Nigerian Okra and Greens Soup

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A classic Hausa-style soup from Northern Nigeria built on tender meat, fresh okra, leafy greens, palm oil, and fermented locust beans for deep umami. It is traditionally ladled over tuwo rice or millet paste, but pairs equally well with pounded yam or steamed rice.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 20 gFat
• 6 gSaturated Fat
• 12 gCarbs
• 6 gFiber
• 4 gSugar
• 28 gProtein
• 720 mgSodium
• 680 mgPotassium
• 120 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the meat and stock

• 500 g beef shank or goat meat, chopped into bite-sized pieces
• 1 small onion, quartered
• 1 tsp salt
• 6 cups water

For the soup base

• 2 tbsp palm oil
• 1 medium onion, finely chopped
• 2 ripe tomatoes, blended
• 2 scotch bonnet peppers, blended
• 1 tbsp fermented locust beans (dawadawa)
• 1 stock cube

For finishing the soup

• 3 cups fresh okra, finely chopped
• 2 cups spinach or pumpkin leaves, chopped
• 80 g raw peanuts, finely ground
• 1 small piece dried smoked fish, rinsed
• Salt to taste

Directions

1. Rinse the meat, then combine it in a pot with the quartered onion, salt, and water. Bring to a boil, skim any foam, and simmer for 25 to 30 minutes until the meat is fork-tender.
2. Heat the palm oil in a large soup pot over medium heat. Fry the chopped onion for about 3 minutes until soft and lightly golden.
3. Add the blended tomatoes and scotch bonnet peppers and cook for 6 to 8 minutes, stirring often, until the oil separates and floats on top of the sauce.
4. Stir in the fermented locust beans and the stock cube, then pour in the meat along with all its stock. Add the dried fish and ground peanuts and simmer for 10 minutes.
5. Add the chopped okra, stir well to combine, and cook for 7 to 8 minutes; the okra will soften and release its natural mucilage, thickening the broth into a lightly viscous soup.
6. Stir in the chopped spinach, taste for salt, and simmer for 2 more minutes until the greens are just wilted.
7. Remove from the heat and serve hot with tuwo rice or millet paste, pounded yam, or steamed white rice.

Cook’s Notes

• Use frozen okra when fresh pods are out of season; thaw and pat them dry before chopping so they do not water down the soup.
• For a heartier texture that clings to fufu or tuwo, simmer an extra 5 to 10 minutes after adding the okra to reduce the broth.
• Authentic fermented locust beans give the signature Northern Nigerian umami; if unavailable, a small spoon of miso stirred in at the end is the closest substitute.
• Traditionally the soup is served alongside tuwo rice or corn paste and eaten by pinching off small portions with the fingers in true Hausa style.
• The dried smoked fish can be left whole and removed before serving if you prefer a milder flavor, or flaked into the broth for a stronger taste.

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