Spicy Okra Soup

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Hello 🙂 .

Happy New Month!

A month of favour, a month of peace, a month of joy and a month of love! That’s what I pray for you! Amen!

Soo it’s March and the last month in this quarter,  new articles/posts will feature on the blog apart from recipes so stay tuned 😉 .

Don’t forget Clara’s Corner is all about adding value to home cooking, adding variety so what to cook isn’t such a hassle and you also don’t get bored eating same thing over and over.

Todays recipe was inspired by the minions in my brain one time I took a trip to Oyingbo,  such awesome soup concocting minions!  I wonder what I shall name them lol!

Adding uziza, fresh onions and pepper to the okra, I learnt from my mother, let’s dig into the recipe!

Ingredients : ( 4 litre soup)

1 large derica fresh uncut okra

2 medium bunches Ugu (pumpkin leaves )

1 medium bunch uziza leaves

3 medium smoked titus fish

1 small derica fresh periwinkles (still in shells)

3 bunches fresh uziza seeds

3 fresh Cameroon pepper ( yellow scotch bonnet)

2 atarodo (red scotch bonnet)

1 small onions

2 cooking spoons palm oil

2 cups water

1 inch Okpei (Ibo fermented iru)

1 cup ground crayfish/3 cups unground crayfish

2 Maggi cubes

1 Maggi crayfish cube

1/2 teaspoon dry Cameroon pepper

Salt to taste

Fresh uziza seeds,  fresh Cameroon pepper,  atarodo

Fresh uziza seeds, fresh Cameroon pepper, atarodo



Smoked fish

Smoked fish


Preparation :

Wash and cut the okra into thin slices. Slice 1 fresh Cameroon pepper,  1 atarodo and the onions over the okra, set aside (Mum’s style).

Scrub the periwinkles clean of sand and snip of the shell tails, set aside.


De bone smoked fish, break into large chunks, set aside.


Pound the fresh uziza seeds before adding to a blender along with remaining atarodo and yellow pepper with the crayfish and okpei in 1 cup of water. Blend until smooth.

Crayfish, uziza, okpei and pepper blend

Crayfish, uziza, okpei and pepper blend

Wash and slice the pumpkin and uziza leaves seperately, set aside.


Combine crayfish blend and oil in a pot, let it boil 5 minutes then add the periwinkles. Cover pot and let it boil until the blend thickens and starts to stick to the bottom of the pot.

Add 1 cup of water the Maggi cubes and the okra. Stir properly and allow boil for 5 minutes. You will get a very thick soup, dilute with water to taste.


Allow soup to boil for another 10 minutes, add smoked fish.


Add dry Cameroon pepper,  stir well and taste for salt.

Add uziza leaves, let the soup boil for 5 minutes then add the ugu leaves, stir carefully so as not to break up the smoked fish.

After 3 minutes, turn off heat.

Enjoy my minion inspired dish 🙂 .





Azu 🙂 .


  1. […] named after the dominant vegetable for example: Oha soup , Efo riro , Egusi soup , Edikaikong , Okra soup etc. That is to say the soup will come out fantastic without the addition of ginger, garlic, […]

  2. […] and stew recipe which is very common, not a fan of this style though, I prefer my good ol’ okra soup loaded with palm oil and smoked fish 😀 . Please note that the pepper content of this soup should […]

  3. […] light sprinkles of veggies in soups that have sauce as their base. Soups like Oha , Ogbono and Okra, I always like to have lots of juice. So I have cooked it the way I enjoy it, feel free to add more […]

  4. a google image search led me here! you’re famous 🙂

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