If you love Nigerian draw soups, then Ogbono soup with okra is one dish you must master. It combines the deep, nutty flavor of ogbono (African wild mango seeds) with the fresh, slippery texture of okra, resulting in a rich, stretchy soup that pairs perfectly with eba, fufu, semo, or pounded yam.
In many Nigerian homes, ogbono and okra are cooked separately. But when combined correctly, they create a soup that draws beautifully, tastes deeply traditional, and feels incredibly satisfying.
This guide will walk you through how to cook ogbono soup with okra step by step, including tips to get the draw just right.
Why Combine Ogbono and Okra?
Ogbono alone already has a natural draw, but adding okra:
- Enhances the stretchiness
- Adds freshness and texture
- Makes the soup lighter and more balanced
- Helps the soup stay drawy even after cooling
This combination is popular in Igbo and Delta households, especially when cooking for large families.
Ingredients for Ogbono Soup with Okra
Main Ingredients
- 1 cup ground ogbono
- 2 cups fresh okra, finely chopped or blended
- 1–1.5 liters meat or fish stock
- ½ cup palm oil
- 2 tablespoons crayfish (ground)
- 1–2 tablespoons ground pepper (to taste)
- 1 medium onion, chopped
- Salt to taste
Protein Options (Use any combination)
- Beef
- Goat meat
- Shaki (tripe)
- Smoked fish
- Stockfish
- Dry fish
Vegetables (Optional but Recommended)
- Ugwu (fluted pumpkin leaves)
- Spinach or scent leaf (efirin)
Step-by-Step: How to Cook Ogbono Soup with Okra
Step 1: Prepare the Proteins
Wash your meat thoroughly and place in a pot. Add chopped onions, salt, seasoning cubes, and pepper. Cook until tender and the stock is rich and flavorful.
If using stockfish or dry fish, soak them in hot water to soften, then rinse well before adding to the pot.
Step 2: Heat the Palm Oil (Do Not Overheat)
Pour palm oil into a clean pot and warm it gently on low heat.
Important: Do not bleach the oil. Overheating palm oil will ruin the draw of the ogbono.
Step 3: Add the Ogbono
Add the ground ogbono to the warm oil and stir continuously for 2–3 minutes. The mixture will thicken and become smooth. This step helps release the nutty flavor of the ogbono.
Step 4: Add Stock Gradually
Slowly pour in the hot meat stock while stirring. This prevents lumps and allows the soup to form that signature stretchy texture.
Let it simmer on low heat for about 5 minutes.
Step 5: Add Proteins and Seasoning
Add your cooked meats, smoked fish, stockfish, crayfish, pepper, and seasoning. Stir gently and allow the soup to cook for another 5 minutes so the flavors can blend.
Step 6: Add the Okra
Now add the chopped or blended okra. Stir lightly and allow it to cook for 3–5 minutes only.
Overcooking okra will reduce its draw and make it mushy.
Step 7: Add Vegetables (Optional)
If using ugwu or spinach, add them last. Stir and cook for just 1–2 minutes, then turn off the heat.
Taste and adjust salt or pepper if needed.
Tips for Maximum Draw
- Always cook on low heat
- Use hot stock, not cold water
- Do not overcook okra
- Avoid excessive stirring after adding okra
- Never let palm oil bleach
Best Swallows to Eat with Ogbono & Okra Soup
This soup pairs beautifully with:
- Eba (garri)
- Pounded yam
- Fufu
- Amala
- Semo
Final Thoughts
Ogbono soup with okra is comfort food at its finest. It’s rich, stretchy, deeply Nigerian, and perfect for family meals or special occasions. Once you master the technique, you’ll never go back to cooking them separately.
Whether you’re cooking for guests or satisfying a weekend craving, this recipe guarantees a perfect draw and unforgettable taste every time.
