Keto Nigerian Okro Soup
Dive into the rich, savory flavors of Keto Nigerian Okro Soup, a low-carb twist on the traditional West African dish. Packed with tender cuts of beef, bone-in goat meat, smoky fish, and succulent shrimp, this hearty soup is a protein lover’s dream. The star ingredient—fresh okra—is stir-fried to bring out its unique, velvety texture and then simmered with aromatic crayfish, ground pepper, and earthy palm oil for an irresistible depth of flavor. Enhanced with vibrant ugwu or spinach and ready in just over an hour, this keto-friendly recipe is perfect for anyone seeking a comforting meal without the carbs. Serve it on its own or pair it with cauliflower fufu for a complete, satisfying experience that remains true to its traditional roots.
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Ingredients
- 400 grams fresh okra
- 500 grams beef (cut into cubes)
- 150 grams smoked fish
- 300 grams bone-in goat meat
- 200 grams shrimp (peeled and deveined)
- 60 ml palm oil
- 2 tablespoons crayfish
- 1 teaspoon ground pepper
- 2 pieces seasoning cubes
- 1 teaspoon salt
- 1 medium onion (chopped)
- 100 grams ugwu (fluted pumpkin leaves) or spinach
- 750 ml water
Directions
Step 1
Start by preparing the ingredients: slice the okra thinly either using a knife or a grater for finer consistency. Rinse the goat meat and beef cubes, and ensure the shrimp is peeled and deveined.
Step 2
Place the beef and goat meat in a large pot, add chopped onion, one seasoning cube, and a little salt. Pour in enough water to cover the content by about 2 inches and cook over medium heat for approximately 30 minutes or until tender.
Step 3
While the meats are cooking, rinse the smoked fish in warm water to remove any sand and set it aside.
Step 4
In the same pot, add the smoked fish and shrimps to the pot of boiling meats and let it cook for an additional 10 minutes.
Step 5
In a separate pan, heat the palm oil over medium heat. Add the sliced okra and stir-fry for about 2-3 minutes until it begins to soften and releases its slime. Mix in the crayfish and ground pepper.
Step 6
Pour the stir-fried okra into the pot with the meats, fish, and shrimp. Mix thoroughly and add about 750 ml of water or more depending on your desired consistency.
Step 7
If using ugwu, wash and slice the leaves. Add them to the soup. If using spinach, you can add this now as well. Simmer the soup for another 5-7 minutes.
Step 8
Taste and add the remaining seasoning cube and more salt if needed. Allow the soup to simmer on low heat for about 5 more minutes, ensuring all flavors meld together.
Step 9
Serve hot. This keto Nigerian okra soup can be enjoyed on its own or with cauliflower fufu to maintain a low-carb intake.
Nutrition Facts
| Serving size | (2608.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2776.7 |
| Total Fat 169.7g | 0% |
| Saturated Fat 71.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1155.4mg | 0% |
| Sodium 6394.9mg | 0% |
| Total Carbohydrate 51.1g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 11.1g | |
| Protein 279.0g | 0% |
| Vitamin D 440.6IU | 0% |
| Calcium 810.0mg | 0% |
| Iron 35.0mg | 0% |
| Potassium 5405.2mg | 0% |
Source of Calories