Nigerian cuisine is a treasure trove of flavors, textures and aromas, with each region offering its own unique soups and stews. Among culinary delights, Okro and Uziza Soup stands out as a favorite for many households. This soup is slimy, yet satisfying , slightly peppery taste of uziza leaves, creating a dish that is not only delicious but also highly nutritious. The combination of fresh vegetables, tender meats, and flavorful spices makes it an ideal meal for both everyday dinners and special occasions.
What makes this soup so appealing is its balance of flavors and textures. The okro naturally thickens the soup, giving it a hearty, velvety consistency that pairs perfectly with Nigerian swallows like pounded yam, fufu or eba. Meanwhile, the uziza leaves infuse the soup with a distinctive aroma and subtle spiciness that elevates every bite. In addition, incorporating assorted meats, fish and palm oil ensures a protein-rich, nutrient-dense dish that satisfies hunger while supporting overall health.
Moreover, the health benefits of this soup are remarkable. Okro is high in dietary fiber, vitamins and antioxidants, which help improve digestion and boost immunity. Uziza leaves, on the other hand, contain anti-inflammatory properties and essential vitamins that support overall wellness. Combined with lean meats and healthy fats from palm oil, Okro and Uziza Soup becomes not only a flavorful meal but also a wholesome, nourishing choice for the entire family.
In this post, you will discover a step-by-step guide to preparing this traditional Nigerian favorite. From selecting the freshest ingredients to cooking tips and tricks, we’ll walk you through everything you need to create a delicious, authentic Okro and Uziza Soup. By the end, you’ll have a recipe that brings the rich heritage of Nigerian cuisine to your dining table, offering both taste and nutrition in every spoonful.
Ingredients
fresh okro, chopped or grated
1 cup uziza leaves, finely chopped
Assorted meats (beef, goat, or tripe)
stockfish (optional)
Dry fish (optional)
2 tablespoons palm oil
1 medium onion, chopped
3–4 fresh chili peppers, chopped (adjust to taste)
2 teaspoons ground crayfish
water or meat stock
Salt and seasoning cubes to taste
How to Prepare Okro and Uziza Soup1.
Cook the meat: Wash and season the goat meats with salt, seasoning cubes and chopped onions. Then, simmer in water until tender.
2. Add fish and stockfish: Wash and soak the stockfish and dry fish if using, then add them to the pot. Allow to simmer for 10–15 minutes to blend flavors.
3. Stir in palm oil and okro: Add the palm oil follow by chopped or grated okro into the soup. Cook for 5 minutes while stirring occasionally.
4. Add uziza leaves and crayfish: Incorporate the chopped uziza leaves and ground crayfish. Continue cooking for another 3 minutes.
5. Adjust seasoning and serve: Taste and adjust salt or seasoning cubes. Serve hot with pounded yam, eba, or fufu.
Health Benefits
Both okro and uziza leaves are highly nutritious:
Okro: Rich in dietary fiber, vitamins C and K, and antioxidants, okro supports digestion, boosts immunity, and helps regulate blood sugar.
Uziza leaves: High in vitamins A and C, uziza leaves are known for their anti-inflammatory and immune-boosting properties.
Combined with protein from meats and healthy fats from palm oil, this soup provides a well-rounded, nutrient-dense meal.
Tips for a Perfect Soup
Blend some okro for a smoother texture.
Adjust chili peppers according to your spice preference.
Use fresh uziza leaves for maximum flavor.
Do not substitute palm oil if you want an authentic taste.
FAQs About Okro and Uziza soup
Q 1: Can I use frozen okro?
Yes, frozen okro works, though the texture may be slightly different.
Q 2: Can I make the soup vegetarian?
Absolutely. Replace meat and fish with mushrooms, tofu, or other protein-rich vegetables.
Q 3: How long does it last?
Store in the fridge or freezer for 1–2 weeks Reheat before serving.
Q 4: Does okro soup help in weight loss?
Okro is low in calories and high in fiber, helping digestion and controlling hunger. Uziza boosts metabolism and aids fat break down.
Q 5: How to cook okro without losing nutrients
Cutting them too early exposes them to air and light, which can reduce nutrients.
Cook vegetables like okro and uziza leaves for just a few minutes 3–5 minutes is enough.
Q 6: How to cook simple okro soup Nigerian style
1. Boil fish or meat with seasoning until soft.
2. Keep the stock and pour it into a pot.
3. Add palm oil, crayfish, pepper, and salt.
4. Let it boil for 5 minutes.
5. Add chopped okro and cook for 3–5 minutes.
6. Add uziza leaves and simmer for 2 minutes.
7. Taste and adjust seasoning.
8. Serve hot with eba or fufu.
Q7: Can I cook without palm oil
Yes you can many people cook okro and uziza soup without any cooking oil- it’s still delicious and nutritious
Serving Suggestions
Pounded yam, fufu, eba, rice or any preferred swallow pairs perfectly with this soup.
You can also learn how to make.
