Traditional Cameroon Okra Soup with Fish: Step-by-Step Recipe
Introduction
Cameroonian Okra Soup with Fish—often called Okro Soup—is a beloved West/Central African stew featuring slimy okra strands, smoky seafood, and fragrant spices. This one-pot meal balances rich seafood stock with the mucilaginous texture of fresh okra, resulting in a hearty, nourishing dish that’s traditionally served over fufu, garri, or rice kengskitchen.
Why You’ll Love This Recipe
- Authentic Flavor: Uses smoked fish and crayfish for deep umami.
- Nutritious: Okra provides fiber, vitamins, and minerals.
- Versatile: Customize with shrimp, beef, or chicken.
- One-Pot Ease: Minimal cleanup and soul-warming results.
Essential Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh Okra | ½–1 lb (250–450 g) | Sliced or coarsely chopped |
| Smoked Fish (e.g., mackerel) | 1 lb (450 g) | Deboned and flaked kengskitchen |
| Crayfish (ground) | 2 tbsp | Enhances seafood aroma Precious Core |
| Onion | 1 medium, chopped | |
| Garlic & Ginger | 2 cloves garlic, 1″ ginger, minced | Aromatic base |
| Scotch Bonnet Pepper | 1, chopped (optional) | For heat; remove seeds for milder flavor |
| Palm Oil (or Vegetable Oil) | 3–4 tbsp | Red palm oil for color and richness |
| Seasoning Cubes (Maggi) | 1–2 cubes | Or chicken/beef bouillon to taste |
| Salt & Black Pepper | To taste | |
| Stock or Water | 3–4 cups | Use reserved fish broth or water |
| Optional Protein Add-Ins | Shrimp, crab, beef | Adjust cooking times accordingly |
Step-by-Step Preparation
1. Prepare Your Seafood
- Flake the Smoked Fish: Remove bones and skin; set aside.
- Optional Shrimp/Crabs: Clean, devein, and par-cook in simmering seasoned water. Nigerian Food TV
2. Build the Flavor Base
- Sauté Aromatics: In a heavy pot, heat palm oil until shimmering. Add chopped onion, garlic, and ginger; sauté 3–4 minutes until translucent.
- Spice It Up: Stir in chopped Scotch bonnet and ground crayfish; cook 1 minute to bloom spices.
3. Cook the Seafood
- Add Smoked Fish & Stock: Pour in fish flakes and 2 cups of stock (or water). Bring to a gentle boil, then reduce heat and simmer 5 minutes to meld flavors.
- Season: Crumble in seasoning cubes, add salt/pepper to taste.
4. Incorporate the Okra
- Add Okra: Stir in sliced okra. Keep heat low and continuously stir or “beat” the okra for 5–7 minutes to activate its mucilage (the “slimy” texture). kengskitchen
- Adjust Consistency: If too thick, add up to 1–2 cups more stock or water; if too thin, simmer uncovered to reduce.
5. Final Simmer & Serve
- Final Touch: Cook another 3–5 minutes until okra is tender but still vibrant green.
- Serve Hot: Ladle over fufu, garri, rice, or boiled plantains.
Tips & Variations
- Prevent Over-Sliminess: Blanch okra in hot water 1 minute before adding, then drain.
- Protein Swaps: Use fresh fish (titus, tilapia), beef, or chicken—adjust simmer times.
- Vegetable Boost: Fold in waterleaf or spinach for extra greens.
- Spice Level: Swap Scotch bonnet for habanero or omit for mild family-friendly soup.
- Citrus Finish: Squeeze lime juice just before serving for brightness.
Serving Suggestions
- Classic Pairing: Fufu (cassava, plantain, or yam).
- Comfort Combo: Serve with jollof rice or steamed white rice.
- Street-Food Style: Accompany with pepper sauce or coleslaw in a bowl.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen okra?
Yes—thaw and drain well; it may produce slightly more mucilage.
Q2: How do I store leftovers?
Refrigerate in an airtight container up to 3 days; reheat gently to preserve texture.
Q3: Is okra soup spicy?
Customize by adding or omitting hot peppers to suit your heat tolerance.
Q4: What if I don’t have smoked fish?
Substitute with smoked turkey, dried shrimp, or skip for a vegetarian version; increase crayfish or bouillon for depth.