Okra soup
A rich, spicy stew made with fresh okra and tomatoes. Thick, hearty, and full of West African warmth, it’s best served with banku, fufu, or rice for a true Ghanaian experience.
Updated : 06 November, 2025
Easy
About 20 min.
Ingredients
400 grams
Okra
1
Onion
2
Tomato
1 tablespoon
Tomato paste
2
Garlic
1 teaspoon
Ginger
1
Red chilli pepper
2 tablespoon
Vegetable oil
1 teaspoon
Curry paste
0.5 teaspoon
Ground paprika
to taste
Salt
to taste
Ground black pepper
1
Broth cube
1 cup
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash and chop okra finely (the finer you chop, the thicker and “slimier” the soup becomes). Blend half of the okra with a bit of water for extra thickness - set aside.
Step 2
Heat oil in a large pot over medium heat. Add chopped onions, garlic, and ginger; sauté until golden and fragrant.
Step 3
Add tomato paste and fresh tomatoes, then cook for 5-7 minutes until the sauce thickens.
Step 4
Stir in curry, paprika, salt, pepper, and stock cubes (if you wish to add protein, like shrimp or chicken, you can do it now). Pour in 1 cup of water or stock and simmer for 10 minutes.
Step 5
Add the chopped and blended okra to the pot. Stir continuously (in one direction if you want to maintain the “draw”) for 10-15 minutes. The soup should become thick, glossy, and slightly stretchy.
Step 6
Adjust seasoning as needed. Let simmer for another 5 minutes to blend all flavors beautifully.