Ivorian Okra Soup with Smoked Fish

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This traditional Ivorian soup from the lagoon regions of Côte d'Ivoire combines fresh okra with smoky fish in a richly seasoned palm-oil broth. Served hot with fufu, attiéké, or boiled yam, it is a comforting coastal classic that balances the natural viscosity of okra with bold scotch bonnet heat and aromatic thyme.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 16 gCarbs
• 6 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 880 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the base sauce

• 2 tablespoons palm oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 scotch bonnet peppers, chopped (seeds removed for less heat)
• 4 ripe tomatoes, blended (about 400 g)
• 1 tablespoon tomato paste

For the soup

• 1 lb (450 g) smoked mackerel or smoked horse mackerel, deboned and broken into chunks
• 1 red bell pepper, chopped
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 fish bouillon cube
• 4 cups (1 liter) hot water or light fish stock
• 1 lb (450 g) fresh okra, trimmed and thinly sliced

To finish

• 1 small eggplant (aubergine), cubed
• 2 cups baby spinach or amaranth leaves
• 1 1/2 teaspoons fine sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper

Directions

1. Heat the palm oil in a heavy pot over medium heat. Add the onion and sauté for 4 minutes until soft and translucent.
2. Stir in the garlic, ginger, and scotch bonnet peppers and cook for 1 minute until fragrant. Add the tomato paste and cook 2 minutes more, stirring to deepen its flavor.
3. Pour in the blended tomatoes and red bell pepper, then simmer for 8 to 10 minutes until the sauce thickens and the oil begins to separate at the edges.
4. Add the smoked fish, thyme, bay leaves, bouillon cube, and hot water. Stir, bring to a boil, then reduce the heat and simmer gently for 12 minutes to let the fish flavor the broth.
5. Stir in the sliced okra and cubed eggplant. Continue simmering for 10 to 12 minutes, until the okra is tender and the soup takes on a light, silky viscosity.
6. Add the spinach or amaranth, season with salt and black pepper, and simmer for 2 more minutes until the greens wilt.
7. Discard the bay leaves, taste and adjust seasoning, and serve the soup hot in deep bowls alongside fufu, attiéké, or boiled yam.

Cook’s Notes

• Wear kitchen gloves when chopping scotch bonnet peppers, and never touch your eyes before washing your hands thoroughly.
• Slice the okra just before adding it to the pot; pre-slicing releases mucilage that can turn the soup overly slimy if left to sit.
• For a deeper, smokier flavor, lightly grill or pan-toast the smoked fish chunks for 2 minutes before adding them to the broth.
• The soup thickens as it rests, so loosen leftover portions with a splash of hot water when reheating the next day.
• If palm oil is unavailable, use a mild vegetable oil, but the characteristic deep orange color and earthy flavor will be reduced.

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