1 Delicious Cameroonian Okra Soup Recipe

1 Delicious Cameroonian Okra Soup Recipe

1 Delicious Cameroonian Okra Soup Recipe. Transport yourself to Cameroon with a steaming bowl of okra soup! Fresh okra adds a delightful textural pop to the vibrant broth, simmered with a rich tomato base and infused with aromatic spices and tender seafood. Pair it with fufu for a complete and soul-warming Cameroonian feast.

1 Delicious Cameroonian Okra Soup Recipe

1 Delicious Cameroonian Okra Soup Recipe. Dive into a bowl of Cameroon and experience a symphony of textures and spices! Fresh okra, simmered in a rich tomato base, creates a delightful dance on your tongue. Aromatic spices and succulent seafood infuse the broth with vibrant flavors, making this hearty and comforting soup a true feast for the senses.

Cameroonian Okra Soup celebrates the bounty of fresh ingredients. Okra, with its vibrant green pods and slightly sticky texture, takes center stage. Medium-sized okra offers the perfect balance between tenderness and a satisfying bite. Alongside the okra, a chorus of other fresh ingredients joins the party. Tomatoes, either fresh or canned, provide a rich base, while onions, garlic, and chili peppers add depth and a touch of heat.

Seafood plays a starring role in Cameroonian Okra Soup. The specific type of seafood you choose depends on your personal preference and what’s available. Shrimp, prawns, crayfish, or even smoked fish are all common choices. Each seafood option adds its own unique melody to the flavor profile, making this soup a versatile dish that you can customize to your taste.

The magic of Cameroonian Okra Soup unfolds during the gentle simmer. Here’s the orchestra warming up:

Oil sizzles in a pot as onions, garlic, and spices create a fragrant foundation. Common spices include bay leaves, thyme, cloves, and curry powder, but feel free to improvise. Some recipes might even incorporate ginger or a touch of nutmeg for added complexity.

Once the aromatics are softened, the tomatoes join the party. Fresh tomatoes, blended into a smooth puree, are preferred, but canned diced tomatoes can be used as a substitute. The tomatoes simmer, allowing their sweetness to harmonize with the spices.

Seafood stock or water is added to create a rich broth. Seasoning cubes (like Maggi) are also commonly used to enhance the flavor. The broth simmers, allowing all the flavors to meld together in perfect harmony.

The star of the show, the okra, is finally added to the simmering broth. It’s important not to add the okra too early, as too much cooking time can make it slimy. A few minutes of simmering is usually enough for the okra to cook through while maintaining its delightful texture.

The chosen seafood is added to the soup and cooked until just tender. Overcooking seafood can result in a tough texture, so keep an eye on it during this stage.

The finished Cameroonian Okra Soup is a delightful tapestry of flavors and textures. The rich tomato base perfectly balances the earthy notes of the okra and the subtle heat of the chili peppers. The seafood adds a savory depth, while the aromatic spices round out the flavor profile. Each spoonful offers a delightful contrast – the smooth broth against the slightly sticky okra, the tender seafood providing a textural surprise.


  • 1/2 pound okra (about 1/4 kg)
  • 1 cup egusi (melon seeds)
  • 1 pound fish, meat or both (I used smoked fish and beef)
  • 1 large crayfish seasoning cube (Maggi Crevette)
  • 1 small onion, chopped
  • 1/2 cup crayfish
  • Salt
  • 1 hot pepper (habanero)
  1. For those who prefer a meaty version, you can start by boiling your chosen meat (beef, chicken, etc.) in a pot with enough water to cover it.
  2. Season with salt and half of the chopped onions halfway through the cooking process to infuse flavor.
  3. Boil until the meat is tender.
  4. Mix the egusi with some water to create a smooth paste.
  5. Once the meat is cooked, add this egusi paste to the pot and let it simmer for 10 minutes, allowing the flavors to meld.
  6. Next, incorporate the smoked fish for an additional layer of flavor.
  7. Let them cook together for another 5–10 minutes.
  8. As the soup simmers, keep an eye on the consistency and adjust the water content to your preference.
  9. For a thinner soup, simply add more water.
  10. Now comes the time to add your seasoning magic!
  11. Maggi, additional salt to taste (remember you already seasoned the meat), and crayfish are all stirred in and simmered for two minutes.
  12. You can either chop it or roughly blend it (check out the video for my preferred method).
  13. Gently fold the prepared okra into the simmering soup, adding more water if needed to achieve your desired consistency.
  14. Remember, the key is to avoid overcooking the okra.
  15. You want it to retain its vibrant green color and slightly crisp texture. Let it cook for 2–5 minutes.
  16. Finally, give the soup a taste test and adjust the seasoning as necessary.
  17. Your delicious egusi soup is ready to be served!
  18. Pair it with cooked garri, your favorite fufu, or any other preferred accompaniment.
  19. Enjoy!
African, Soups

AboutOluwaseun Oniyitan

I am Oluwaseun Oniyitan Food Blogger. Based in Nigeria, it embodies the fusion of creativity and culinary arts. Known as an author and writer, Oluwaseun pushes her traditional boundaries with her skills. But where Oluwaseun really shines is in the area of ​​food blogging. Driven by an insatiable passion for exploring new recipes, Oluwaseun embarked on a journey to share the joy of cooking with the world.

As a dedicated food blogger, Oluwaseun strives to simplify the dining experience for lovers around the world. Oluwaseun's blog serves as a culinary haven that caters to both beginners and experienced chefs through carefully crafted articles and easy-to-follow instructions. From traditional Nigerian dishes to flavors from around the world, Oluwaseun's recipes reflect a diverse tapestry of culinary influences, united by a shared love of food and community.

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