Trying to eat a little lighter without breaking the bank? Or maybe sapa has entered the chat and you’re looking for a delicious meal you can make with what you already have at home.
This Oil-Less Okro Soup is proof that you don’t need palm oil to make a pot of okro that is rich, flavorful, and deeply satisfying. Made with a savory chicken stock base, ponmo, dried fish, locust beans, Scotch bonnet pepper, and suya pepper, then finished with fresh scent leaves, this soup is quick, easy, and packed with flavor. I had mine with hot Eba, and if you’ve never made your Eba directly on the fire, you should try it!
Why You’ll Love This Healthy, Budget-Friendly Okro Soup
- Zero Palm Oil Required: Uses rich chicken stock and spices to build an incredible savory profile without any oil.
- Budget-Friendly: An exceptional meal option when you want to keep your grocery bill low while eating well.
- Naturally Thick & Satisfying: The okra provides a wonderful, nutrient-dense texture that pairs with any swallow.
Ingredients You’ll Need
- Fresh okro, chopped
- Rich chicken stock
- Scotch bonnet pepper
- Ponmo, cleaned and sliced
- Dried fish
- Locust beans (iru)
- Suya pepper
- Fresh scent leaves, chopped
- Salt and seasoning, to taste
- Water, as needed
Step-by-Step Method: How to Make Oil-Less Okro Soup
1. Build the Flavor Base
Add your chicken stock, Scotch bonnet pepper, ponmo, dried fish, locust beans (iru), and suya pepper into a clean pot. Add a splash of water, give everything a good stir, and allow it to cook together. Letting these ingredients simmer first ensures the broth takes on all those delicious, deep flavors before the okro goes in.
2. Remove the Fish Temporarily
Once everything has cooked and the broth is nicely infused, carefully lift out the dried fish and set it aside. This clever step prevents the fish from breaking apart into tiny flakes when you start stirring in the okro.
3. Add the Okro
Add your freshly chopped okro to the pot and stir everything together. Because okro naturally thickens as it cooks, add a tiny bit of water if necessary to achieve your preferred consistency. Allow it to cook until the okro is tender and the soup has thickened nicely. Return your set-aside dried fish to the pot.
4. Finish with Scent Leaves
Add your freshly chopped scent leaves and give everything a gentle mix. Allow it to cook for about 2 minutes, then take it off the heat. And just like that, your healthy, flavorful Oil-Less Okro Soup is ready!
Serving Suggestions & Pro Tips
- Serving Suggestion: Serve hot with your favorite swallow. I had mine with hot Eba, and here’s a fun tip: try making your Eba directly on the fire next time. That slightly firmer, properly cooked texture is unmatched!
- Recipe Tip: The beauty of this recipe is that you don’t need any oil to get a tasty pot of okro. The chicken stock, locust beans, dried fish, ponmo, and suya pepper do all the heavy lifting for flavor, keeping your grocery bill low while tasting amazing.
Watch full recipe HERE
Missed my last recipe post catch up HERE, we made a creamy homemade Oatmeal