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Mouthwatering chicken okro soup




Sliced Okra (a medium-size bowl full)

Fluted Pumpkin leaves (as desired) optional

Live or frozen chicken

Stockfish head (medium size)

1 kg of meat (beef)

2 medium sizes frozen mackerel.


3 seasoning cubes

Salt and pepper to taste.

200ml Red (palm) oil

Half cup of ground crayfish


Cooking directions:

-Cut, wash and pour your chicken into a cooking pot.

-Blend or grind the crayfish and peppers. I used a combination of fresh (frozen mackerel) and beef. I like to parboil chicken, meat with lots of spices and then use very little while making the real soup, it is likely that the whole spice would be left in the stock (meat water) after parboiling.


Cooking time!

-Wash the chicken, beef and fish, season with a half teaspoon of salt, three seasoning cubes and half cup of sliced onions.

Allow them to boil together for 3-5minutes. Remove the fish and continue cooking the chicken together with the meat until it becomes soft.

-Add the stockfish to the boiling meat, cook for about 10 minutes till they are soft for consumption.

-Introduce 200 ml of palm oil, crayfish, 1 seasoning cube, pepper and salt to taste.

-The sliced okra sould be added at this point, stir. Drop the cooked makerel fish on top.

-Allow to simmer for 3-4 minutes and you are done with this delicious soup.


-Serve with eba, fufu, semo, pounded yam or your favorite African swallow…❤️❤️


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