My best ever Okra Recipe

By 12/02/2015 , , ,

I love okra! Well, who would believe I would say that now, when I hated okra so badly when I was growing up, I never could understand what the green sliminess was about, it just never did go down well with me.

Now that I have aged (am really old!), my appreciation for good food has developed, especially fresh fruits and vegetables. According to the nutritionists at Harvard school of public health; a diet rich in fruits and vegetables helps lower blood pressure, reduce the risk of heart disease and stroke, prevents some types of cancer and helps keep blood sugar levels in check. So it is really good for your health that meals are packed with fresh fruits and vegetables, that way you can stay healthy and live life!

Now okra is not only delicious, it is also a source of fiber, vitamins and minerals and it is one vegetable that you can add in any ingredient and it will still taste delicious because of its natural sweetness, it is also highly recommended for diabetics. I gained appreciation for okra when I began to make it myself, I realized that I had the power to make it chunky in the way I cut it, keep it crunchy by not over cooking and flavouring it with the most delicious ingredients and still have the okra retain all its nutrients and amazing taste.

I specially love using fresh scotch bonnet peppers for my okra soups because it brings the soup to life; in terms of the aroma, taste and the look it gives it is just amazing. There is usually a juxtaposition of colours from the vegetables, you have the greens from the okra, the reds from the scotch bonnet peppers, the whites from the onions and the browns from the cuts of meats all coming together as one in one glorious pot of deliciousness! You have to try this at home.

Are you ready to be blown away? Then try this recipe, serve with any accompaniments (swallow) of your choice, this dish will stand out anyway and you will forget there was actually an accompaniment with it.
Let’s cook!

Fresh Okra (ladies fingers) 500g sliced into big chunks
Beef 1kg
Shaki (tripe) 100g
Pkomo (cow skin) 100g
Atarodo (Scotch bonnets) roughly chopped
Stock fish 100g
Dried fish 50g
Dried crayfish 200g
Ugwu leaves 500g
Oziza leaves 20g
Palm oil (1cup)
Salt to taste


1) Prepare all the ingredients by washing, chopping and slicing them as required


2) In a large pot, add all the washed cuts of meats, stock fish, dried fish and pkomo (cow skin), add some sliced onions, seasoning and salt to taste, steam the meat until all the seasoning has been locked into the cuts of meats. This dish needs a bit of stock, so add in three cups of water then parboil until tender and set aside. The dried fish and stock fish brings in a smoky flavour to the dish. So it is really good to have both of them in this soup

3) Take a clean pot and add in the palm oil, allow it to heat for two minutes then add in the sliced onions and allow to fry for one minute, quickly add in the roughly chopped scotched bonnets and blended crayfish and continue to stir for another one minute. I like spicy food so I didn’t measure the scotched bonnets, feel free to use the amount desired


4) Then add in the okra and stir for about 20 seconds or just until the okra is fully coated with the scotched bonnets and crayfish mix

Cooks Tip: allowing the okra mix with the scotch bonnets and crayfish at this time enhances the flavour, thereby giving it a great taste, it is also advisable not to allow the okra cook for too long so it retains its crunch.


5) Add in the parboiled cuts of meat and stir, allow to boil for one minute

6) Then add in the sliced ugwu and oziza leaves at the same time and stir until all the ingredients has been well mixed. By this time the aroma from the soup will be traumatizing to anyone in the house who is hungry!


7) Add in dried jumbo crayfish and sliced onions at the end for garnishing or you can leave that out, it’s optional.


8) Drop the soup immediately and serve hot!hot!hot!

There you have it, my best ever okra recipe, cook this for your family and you will get all the praises in the world.

Be inspired!
Mariellas Menu

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  1. I am already dying to eat this food....will definitely try your recipe.

    1. Yes, you have to try it. just follow the steps and you are on your way to a perfect lunch. enjoy!

  2. I have tasted Mariella's okra -cooked by the chef herself, and I testify that this recipe is a blast. Like they say, "the taste of the pudding is in the eating". Words no fit describe am and I enjoyed it. It's okra in another dimension. A trial will not only convince you but get you addicted to Mariella's menu. Ehm, excuse me, I never finish my soup...

    1. Awwww Sam! thank you so much for your kind words, God bless you

  3. I had taste of this Okra and it has left my tummy asking for more. I enjoyed every bit of it. Thanks for the recipe, I would work on mine as soon as possible.
    Thumbs up Marie

    1. Thank you so much Funto, I appreciate your comments. please by all means try this recipe!

  4. Chisos! Maam u av finished me wit dis. Kai!

  5. Ddnt know they put onions in Okro

    1. you can put onions into any dish, they are so so delicious. i use them to parboil meat and i use it as a garnish at the end,so it stays cunchy. trust me you need to try it!

  6. I tried out this recipe,came out really delicious with the onion and okro still crunchy. hubby loved it...kudos Mariah.

  7. I tried out this recipe,came out really delicious with the onion and okro still crunchy. hubby loved it...kudos Mariah.

    1. Am so glad your husband liked it! thats why we are here, to inspire you to cook for your family. thank you so much

  8. Ene franca IDOKO9 December 2016 at 08:34

    a must try tomorrow lunch can't wait...