The secret to good okra soup is restraint. Cook it too long and the okra collapses; we chop it fresh and add it late so the soup keeps texture as well as its characteristic draw. Ground crayfish, blended pepper, onion and a measured amount of palm oil carry the flavour, and assorted meat, tripe and smoked fish are simmered in for depth.
Compared with egusi soup it is lighter on the stomach and lower in oil, which makes it a favourite for guests who want something nourishing rather than heavy. It is also naturally gluten-free when eaten with fufu.
What Okra Soup Tastes Like
Expect a savoury, slightly peppery soup with a smooth, slippery body – the “draw” that West Africans prize and that makes the soup so easy to eat with a swallow. The crayfish gives it a gentle seafood depth, the palm oil a warm colour, and the assorted meat and fish do the rest.
Served with Fresh Fufu
Every bowl comes with fufu, prepared soft and warm so it is easy to shape by hand. New to eating with a swallow? Pinch a small piece, dip, and swallow rather than chew – our team at the counter is happy to show you. Fufu flours and garri are also available in our African food store if you want to make it at home.
Order Okra Soup in Downtown London
Find us inside Covent Garden Market at 34 Covent Market Place, an easy walk from Victoria Park, Fanshawe College’s downtown campus, Woodfield, SoHo and Old East Village. Dine in at the food court, take a container to go, or call (226) 980-5149 to have your order packed and waiting.
