5-ingredient Nigerian-inspired okra soup

Based on 6 ratings

“A hearty and flavorful soup based on one of the easier, more recognizable dishes of the Nigerian kitchen, this 5-ingredient take on okra soup (sometimes known as okro soup or obe ila) is simple but still incredibly satisfying. If you’re not familiar with okra, just know that the sticky substance it releases as you chop it is totally normal!”

Difficulty

Easy 👌
75
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g okra
250 g rump steaks
onions
chilis
4 tbsp olive oil
¾ l water
tomatoes
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • 2 knives
  • large pot
  • pot
  • slotted spoon
  • large bowl
  • food processor

Nutrition per serving

Cal
591
Protein
40 g
Fat
44 g
Carb
12 g
  • Step 1/4

    Trim the ends of from the okra and slice into rings. Cut the rump steak into large cubes. Peel and roughly chop the onions and chili peppers. Add olive oil, beef, chili peppers, a quarter of the onions, and a quarter of the okra to a large pot. Season with salt and pepper, and sauté over medium-high heat for approx. 10 min.
    • 250 g okra
    • 250 g rump steaks
    • onions
    • chilis
    • 4 tbsp olive oil
    • salt
    • pepper
    • cutting board
    • knife
    • large pot

    Trim the ends of from the okra and slice into rings. Cut the rump steak into large cubes. Peel and roughly chop the onions and chili peppers. Add olive oil, beef, chili peppers, a quarter of the onions, and a quarter of the okra to a large pot. Season with salt and pepper, and sauté over medium-high heat for approx. 10 min.

  • Step 2/4

    Meanwhile, fill another pot with water and set it over high heat. Cut a cross into the bottom of each tomato and blanch for approx. 20 sec. Use a slotted spoon to transfer blanched tomatoes to a large bowl filled with cold water.
    • tomatoes
    • pot
    • knife
    • slotted spoon
    • large bowl

    Meanwhile, fill another pot with water and set it over high heat. Cut a cross into the bottom of each tomato and blanch for approx. 20 sec. Use a slotted spoon to transfer blanched tomatoes to a large bowl filled with cold water.

  • Step 3/4

    Peel the tomatoes, discarding the skin, and transfer to a food processor. Blend with the remaining onions until smooth.  Add tomato-onion purée to the pot with beef, and add water. Bring to a boil then lower heat, cover, and let simmer for approx. 45 min., or until beef is completely tender.
    • ¾ l water
    • food processor

    Peel the tomatoes, discarding the skin, and transfer to a food processor. Blend with the remaining onions until smooth. Add tomato-onion purée to the pot with beef, and add water. Bring to a boil then lower heat, cover, and let simmer for approx. 45 min., or until beef is completely tender.

  • Step 4/4

    Add the remaining okra and simmer for another 10 min., uncovered. Serve hot and enjoy!

    Add the remaining okra and simmer for another 10 min., uncovered. Serve hot and enjoy!