Okra and leafy vegetable is a delicious variant of okra soup.


  • Okra, 12 heads, grated
  • Onion, 1 big bulb, chopped
  • Palm Oil, one-half cup
  • Ugwu, 2 bunches, finely chopped
  • Chili peppers, 4 heads, chopped
  • Seasoning, 1-2 cubes
  • Salt to taste


  • Heat palm oil in a pot.
  • Add the chopped onions allow to fry for 1 to 2 minutes.
  • Next, add the grated okra, chopped pepper, seasoning, and salt to taste.
  • Add the chopped ugwu leaves, pour in 2 cups of water, and stir thoroughly.
  • Cover the pot and allow to simmer for about 10 minutes.
  • Your soup is ready when the okra and chopped ugwu have a thick consistency.
  • Enjoy with staples such as eko, fufu, eba, amala, and iyan (pounded yam) or even boiled rice!

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