Storage & reheating
Best eaten fresh. Refrigerate up to 2 days; reheat gently — the draw thickens when cold, so loosen with a little hot water.
Allergens: Fish, Crustaceans (prawns, crayfish)
Soups & stews
Nigerian Okra Soup
A quick, slippery 'draw' soup of grated okra with palm oil, pepper and your choice of fish or prawns. Grate half the okra fine and chop half coarse for the perfect texture.
Ingredients
- 500 g Fresh or frozen okraNot currently stocked
- 100 ml Palm oilNot currently stocked
- 200 g King prawnsKing Prawns · £9.99
- 2 Tilapia steaksTilapia (Steaks) · £5.99
- 1 OnionNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 2 tbsp Ground crayfishNot currently stocked
- 500 ml Stock or waterPantry staple
- Seasoning & saltPantry staple
- 1 pack Ijebu garri, to serveMama Jemimah’s Kitchen Ijebu Garri · £8.99
Shop this recipe
Estimated ingredient basket total: £24.97
3 of 3 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Grate half the okra finely and chop the other half roughly — this gives both draw and texture.
- 2
Season the fish and prawns lightly and set aside.
- 3
Heat the palm oil, fry the onion and pepper for 2 minutes, then add the stock and bring to a boil.
- 4
Add the fish steaks and simmer gently for 5 minutes — don't stir vigorously or the fish will break.
- 5
Stir in the grated okra and crayfish; cook for 3–4 minutes until the soup draws.
- 6
Add the chopped okra and prawns, cook 2–3 more minutes, and adjust seasoning.
- 7
Serve immediately with eba, fufu or semovita.
