Nigerian Okro Soup (Draw Soup) Recipe
April 1, 2026 Chef Joe
The common Nigerian “Okro Soup” name is Okra Soup and the name by which it is widely known is “Draw Soup”, for obvious reasons mentioned below.
Okra soup is popular in all of Nigeria, the main variations can be found in Igbo, Yoruba and Delta areas.
Why okra soup is known as ‘Draw soup’, The natural mucilage in the okra plant produces a viscous, stringy (‘drawing’) substance once heated up. It is one of the fastest of the Nigerian soups to make, and very nutritious.
Okra soup is served with swallows like, Pounded Yam, Garri (Eba), Amala or Semovita, its is loved because of its great taste, ease and nutritional value.
Health Benefits Of Okro Soup
1. High source of vitamins and antioxidants
Okro contain A,C and K vitamins, they boost immunity and help skin to appear healthier and glowing.
– Eye health- vitamin A will provide you with good vision.
– Immunes support- its antioxidants will prevent infections.
2. A good source of dietary fiber
Okro are abundant with fiber which assist with digestion and may also give you the urge to poop more often:
– Better bowel health- prevent constipation
– Better digestion support- maintain healthy bowel habits.
3. Better cardiovascular health
Okro contains fibers which help reduce your levels of cholesterol.
– Lowering of bad cholesterol
– Improved cardio vascular health
4. Rich source of protein (when combined with meat & fish)
Using items like meat, fish, and crayfish in Okro soup will make the soup highly nutritious and a good source of protein.
– Support of muscles repair & growth
– Long lasting body stamina
5. Helps with blood sugar management
Okro has always been known to stabilize your blood sugar levels.
– Diabetics and a health helper
– Stabilized blood sugar
INGREDIENTS
| Fresh Okra | 2 Cups (Finely chopped or grated for better “draw”) | |
| Assorted Meat | 300g (Beef, goat meat, or shaki) | |
| Stockfish (Okporoko) | 100g (Pre-soaked and cleaned) | |
| Dry Fish | 1 Medium piece (Washed with hot water) | |
| Palm Oil | 3 Tablespoons | |
| Ground Crayfish | 3 Tablespoons | |
| Ogiri / Locust Beans (Optional) | 1 Small wrap (Adds deep traditional flavor) | |
| Fresh Pepper (Scotch Bonnet) | 2–3 Pieces (Blended or chopped) | |
| Onions | 1 Small bulb (Chopped) | |
| Ugu Leaves (Pumpkin Leaves) | 1 Cup (Chopped) | |
| Seasoning Cubes | 2 Cubes | |
| Salt | To taste | |
| Water / Meat Stock | As needed |
Instructions:-
- Prep the Okra: Wash the fresh okra thoroughly. Slice into tiny rounds or grate it to enhance the drawing effect. Set aside.
- Cook the Meat Base: In a pot, add assorted meat and stockfish. Season with onions, one seasoning cube, and salt. Add a little water and cook until tender.
- Add Dry Fish & Stock: Add the washed dry fish and allow it to cook with the meat. This builds a rich, flavorful base.
- Add Palm Oil & Spice: Pour in the palm oil, then add blended pepper and crayfish. Stir gently and allow it to cook for about 5–7 minutes.
- Introduce the Okra: Add the chopped okra into the pot. Stir gently to combine. You will immediately notice the “draw” texture forming.
- Add Vegetables & Flavor Boosters: Add ugu leaves and ogiri (if using). Stir lightly to maintain the texture.
- Final Simmer: Allow the soup to simmer for 3–5 minutes. Taste and adjust salt and seasoning.
- Serve: Turn off heat and serve hot with your preferred swallow like pounded yam or eba.
Nutrition Facts
Serving Size: 4
Calories Per Serving: 280
% Daily Value
Total Carbohydrate
18g
7%
Cholesterol
64mg
21%
Total Fat
13g
17%
Saturated Fat
4g
20%
Unsaturated Fat
6g
Dietary Fiber
3g
11%
Protein
25g
50%
Sodium
400mg
17%
Sugars
2g
4%
Prep
15 minCook
25 min💡 Mistakes & Expert Advice
❄️ Storage & Reheating
How to Store
Refrigeration: Store in an airtight container for up to 2–3 days.
Freezing: Can be frozen for up to 2 weeks.
Pro Tip: The soup may thicken after cooling due to the okra. This is normal.
Best Way to Reheat
Stovetop (Highly Recommended): Heat on low-medium heat. Add a little warm water if too thick. Stir gently.
Microwave: Heat in short intervals, stirring in between.
Important Note: Avoid overheating, as this can reduce the soup’s fresh taste and texture.
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