Spinach and Okro Soup

Country: Nigeria

Calories: NO IDEA

Cooking Time: 1 Hour 30 Minutes

Average cost: £8

Serves: 8 people

Hiya people,

If you know me, then you must know that I don’t joke when it comes to my traditional soups. Love! Love! Love them. Especially because of the large range of swallows (okele) you can have with them. If you are a Nigerian wife in training, abeg just use this recipe and avoid stress. Tell uncle to learn too because stress adds 15 years to your face!

***This recipe serves eight people

To prepare Spinach and Okro Soup, you'll need the following.

2kg of assorted meat (chicken, beef, cow foot, tripe)

1 large onion

1 Litre of sunflower oil

1 teaspoon of salt (this can be more or less depending on your taste)

6 knorr cubes (double-pack)

2 teaspoons of curry powder

2 teaspoons of thyme

3 teaspoons of garlic powder

1 teaspoon of chilli powder

2 litres of water

1 bunch of spinach

2 tablespoons of palm oil

1 red bell pepper

1 large onion

1 scotch bonnet

1 teaspoon of locust beans

200g of okro



Wash cow foot and tripe and place in a large pot and add 6 Knorr cubes, 1 tea spoon of salt, 2 teaspoons curry powder, 2 teaspoons of thyme, 1 teaspoon of chilli powder and 3 teaspoons of garlic powder.

Slice the onions into the meat, add water and boil. After 25 minutes, add the chicken and beef and boil until soft.

In another pot, add 1 litre of oil and heat up. Once hot, add the boiled meat and fry until golden brown


Blend 1 scotch bonnet, 1 red bell pepper and 1 large onion.

Blend the okro with the locust beans and water for 3 seconds.

Chop the spinach and wash thoroughly. Alternatively to save time, you can use frozen spinach.

Place 2 tablespoons of palm oil in a large pot and heat up. When hot, add the blended sauce and stir. Add the fried meat and leave to cook for 10 minutes. Add the spices to taste and add the blended okra and chopped spinach.

Leaver to simmer and serve with your choice of swallow.

If you do decide to use this recipe, please send us an email with a picture at founder@popnchop.co.uk or a private message to any of our social media platforms @popnchopuk. I do hope you enjoy making this. More recipes coming your way.


Vanessa D. Bello

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