Tasty Crayfish Okra Soup with Pounded Yam

Growing up in Portland, I never thought I’d fall in love with West African cooking. But here I am, completely hooked on okra soup and pounded yam. There’s something so comforting about this hearty combination that makes it perfect for those rainy Pacific Northwest evenings. I’ve learned that good okra soup isn’t complicated – it just needs time and the right ingredients.

The first time I made this soup, I was nervous about getting the texture right. But after a few tries (and some helpful tips from my Nigerian neighbor), I figured out the secrets to making it just right. Now it’s become one of those dishes my family asks for regularly, especially when the weather turns chilly. The best part? You can prep most of it ahead of time, which makes dinner prep so much easier on busy weeknights.

What Kind of Okra Should I Use?

For okra soup, you’ll want to look for fresh, young okra pods that are bright green and feel firm when you give them a gentle squeeze. Small to medium-sized pods (about 2-4 inches long) are ideal since they’re usually more tender and less fibrous than larger ones. If fresh okra isn’t available, frozen okra can work in a pinch, though it might make your soup a bit more slimy. When preparing the okra, you can either slice it into small rounds or chop it at an angle – both methods work well for releasing the natural thickening properties that make okra soup so special. Just remember to wash the pods thoroughly and pat them dry before cutting to ensure they’re clean and ready for cooking.

Options for Substitutions

While some ingredients in this traditional West African dish are essential, here are some helpful substitutions you can try:

• Okra: This is the star ingredient and really shouldn’t be substituted for an authentic okra soup. You can use either fresh or frozen okra, though fresh gives the best results.
• Ugu (Pumpkin leaves): If you can’t find ugu leaves, you can use spinach, collard greens, or kale. Just note that the taste will be slightly different, but these greens will still add good nutrition and color to your soup.
• Stock fish: While stock fish adds a unique flavor, you can use dried cod or smoked fish if stock fish isn’t available. In a pinch, you could even use fish stock cubes for the flavor.
• Crayfish: Ground dried shrimp or shrimp powder can work instead of crayfish. If you can’t find either, you can add extra fish stock cubes, though the flavor won’t be quite the same.
• Red oil (Palm oil): Palm oil gives the dish its traditional taste, but if you must substitute, you can use vegetable oil plus a pinch of paprika for color. Just know the taste will be different.
• Yam: For the pounded yam, African white yam is traditional and gives the best texture. If unavailable, you can use instant pounded yam flour, though the texture might be slightly different.
• Maggi cubes: Any brand of bouillon cubes will work, or you can use regular stock cubes or even natural seasonings like mushroom powder.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra soup is ending up with a slimy texture that’s too thick or too thin – to achieve the perfect consistency, avoid overcooking the okra and cut it into small, uniform pieces that will cook evenly in about 7-10 minutes. The second common mistake is not properly cleaning and preparing the stockfish, which needs to be soaked in warm water for at least 2 hours before cooking to soften it and remove any debris. For the pounded yam, adding too much water during the boiling process can make it watery and difficult to achieve that smooth, stretchy texture – instead, start with just enough water to cover the yam chunks and add more only if needed. To get the perfect draw (thickness) in your soup, add the okra in batches and stir in one direction only, as changing directions can break down the okra too much and affect the soup’s consistency.

What to Serve With Okra Soup?

While pounded yam is the traditional pairing for this hearty Nigerian soup, there are several other tasty options you might want to try! The slippery, rich texture of okra soup goes really well with other West African staples like fufu, amala, or eba – they’re all perfect for scooping up the flavorful soup. If you’re looking for something a bit different, you can serve it with white rice, which does a great job soaking up all those delicious soup juices. For extra crunch and flavor, try adding a side of fried plantains (dodo) to complete your meal.

Storage Instructions

Keep Fresh: Your okra soup will stay good in the fridge for up to 3 days when stored in an airtight container. The pounded yam should be kept separately in its own container – this way, both items maintain their best texture and taste. The soup might get a bit thicker in the fridge, which is totally normal!

Freeze: If you’ve made extra soup, portion it into freezer-safe containers and it’ll keep well for up to 2 months. I don’t recommend freezing pounded yam though, as it can change texture significantly. Instead, it’s best to make fresh pounded yam when you’re ready to eat.

Warm Up: To enjoy your stored soup, gently heat it on the stovetop over medium heat, stirring occasionally. You might need to add a splash of water if it’s too thick. For pounded yam, you can microwave it with a few drops of water, covered, until it’s warm and soft again.

Preparation Time	15-25 minutes
Cooking Time	30-45 minutes
Total Time	45-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 40-50 g
• Fat: 25-30 g
• Carbohydrates: 80-90 g

Ingredients

• Okra
• Ugu leaves (fluted pumpkin greens)
• Salt
• Onion
• Stockfish
• Assorted meats
• Crayfish
• Ground pepper
• Maggi seasoning cubes
• Red palm oil
• Yam tuber

Step 1: Boil the Meats and Stockfish

• assorted meats
• stockfish
• salt
• onion
• maggi seasoning cubes

Start by thoroughly washing the assorted meats and stockfish.

Place them in a large pot with enough water to cover.

Season with salt, some diced onion, and maggi seasoning cubes.

Bring to a boil over medium-high heat, then reduce to a simmer and cook until both the meat and stockfish are tender.

Skim off any foam that rises to the top.

Step 2: Prepare Okra, Onion, and Ugu Leaves

• okra
• onion
• ugu leaves (fluted pumpkin greens)

While the meats are simmering, dice the okra and onion finely and whisk together in a mixing bowl.

Rinse the ugu leaves (fluted pumpkin greens), then slice them into thin strips.

Set the chopped vegetables aside for later use.

Step 3: Build the Soup Base

• boiled assorted meats and stockfish from Step 1
• red palm oil
• crayfish
• ground pepper
• maggi seasoning cubes
• salt

Once the meats and stockfish from Step 1 are cooked, add more water to the pot if needed.

Pour in the red palm oil and let the mixture boil for about 7 minutes to allow the flavors to meld.

Then, add ground crayfish, ground pepper, more maggi cubes if needed, and salt.

Stir well, and let everything cook for an additional 10 minutes to develop flavor; I like to add a pinch more crayfish here to boost the soup’s richness.

Step 4: Add Okra and Ugu Leaves

• diced okra and onion from Step 2
• sliced ugu leaves from Step 2

Stir in the diced okra and onion mixture from Step 2 into the simmering soup base.

Allow it to cook for about 5 minutes, stirring continuously to encourage the okra’s signature draw.

Finally, add the sliced ugu leaves and gently fold them into the soup.

Continue to stir for another 2-3 minutes until the greens are wilted but still vibrant—be careful not to overcook them as I prefer them bright green and just tender.

Step 5: Prepare and Pound the Yam

• yam tuber
• salt (optional, for boiling yam)

Peel the yam tuber and cut it into chunks.

Place the pieces in a pot, cover with water, and boil until soft and tender.

Drain off any excess water and pound the yam in a mortar until it becomes stretchy and smooth.

Your pounded yam is now ready to serve alongside your okra soup for a classic touch.