Okro Soup with Goat Meat
A traditional okro soup made with tender goat meat and aromatic spices, gently cooked to release its signature texture and served with classic West African staples.
Updated : 13 January, 2026
Easy
About 20 min.
Ingredients
600 grams
Kid goat meat
10
Okra
5
Red chilli pepper
0.5
Onion
2 tablespoon
Ginger
1 teaspoon
Anise
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Blend onion in a food processor. Use ground anise for this recipe.
Step 2
Finely chop or grate the okro and set aside.
Step 3
In a pan, add about 4 tablespoons of water along some salt. Cook on the stove for 2 minutes to draw out the okro’s natural slime, then set aside.
Step 4
Rinse the goat meat and place it in a large pot. Add the ginger, aniseeds, onions, peppers and salt.
Step 5
Once the peppers have softened, blend or grind them and put them back into the pot.
Step 6
Continue to steam the meat until it is tender, adding enough water to create a good amount of stock for the soup. Taste and adjust the salt if needed.
Step 7
Add the prepared okro to the pot, stir well, and cook for a further 2 minutes. Turn off the heat and allow the soup to cool slightly before covering with a lid.
Step 8
Serve the soup hot with banku, akple, rice or gari.
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