Paleo Nigerian Okro Soup

Savor the vibrant flavors of Paleo Nigerian Okro Soup, a wholesome, nutrient-packed dish that perfectly balances tradition and health-conscious eating. This paleo adaptation of a beloved West African classic features tender goat meat, fresh okra, smoky fish, and aromatic spices, all simmered in a rich base of palm oil and crayfish for an explosion of taste. The velvety texture of the okra, enhanced by a hint of heat from scotch bonnet peppers, creates a comforting, hearty soup that’s both satisfying and paleo-friendly. Quick to prepare and brimming with protein, this soup is the perfect pairing for mashed cauliflower—a paleo twist on the traditional pounded yam. Dive into this flavorful journey and enjoy a taste of Nigeria with every spoonful!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams fresh okra
• 500 grams goat meat
• 2 tablespoons palm oil
• 2 tablespoons dried crayfish
• 100 grams smoked fish
• 1 medium scotch bonnet pepper
• 1 medium onion
• 2 pieces garlic cloves
• 1 teaspoon ground ginger
• 4 cups water
• 1 teaspoon salt

Directions

Step 1

Begin by washing the okra thoroughly under running water. Pat them dry and slice the okra thinly into small disks.

Step 2

In a medium pot, place the goat meat and add two cups of water. Add half of the sliced onion, 1 teaspoon of salt, and the ground ginger.

Step 3

Bring to a boil, then reduce heat to a simmer. Cook for about 30 minutes, or until the meat is tender.

Step 4

While the meat is cooking, blend the remaining onion, scotch bonnet pepper, and garlic cloves in a blender or food processor to create a smooth paste.

Step 5

In a separate large pot, heat the palm oil on medium heat. Add the blended mixture and sauté for about 5 minutes until fragrant.

Step 6

Add the dried crayfish and continue to sauté for another 2 minutes.

Step 7

Add the sliced okra to the pot and stir well to combine with the sautéed mixture.

Step 8

Pour 2 cups of water into the pot and stir continuously to prevent lumps. The okra should become slightly slimy and well incorporated.

Step 9

Add the smoked fish pieces, stirring gently to mix well without breaking the fish apart.

Step 10

Add the cooked goat meat and its broth to the okra mixture. Stir to combine all ingredients thoroughly.

Step 11

Allow the soup to simmer for another 10 minutes on low heat, letting the flavors meld together.

Step 12

Taste the soup and adjust salt as necessary.

Step 13

Serve hot, traditionally paired with a side of pounded yam, but ensure it is paleo-friendly by opting for a mashed cauliflower alternative.

Nutrition Facts

Serving size	(2281.8g)

Amount per serving	% Daily Value*
Calories	1370.3

Total Fat 46.1g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 518.2mg	0%
Sodium 3870.7mg	0%
Total Carbohydrate 57.0g	0%
Dietary Fiber 18.7g	0%
Total Sugars 15.3g
Protein 182.3g	0%

Vitamin D 32IU	0%
Calcium 715.6mg	0%
Iron 24.6mg	0%
Potassium 4580.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 53.1%

Carbs: 16.6%