Ila Alasepo Soup (Okra Soup) Recipe - Nigerian Style
Ila Alasepo is a popular Nigerian soup made with okra, and it's particularly loved by the Yoruba people. This delicious, slimy soup is rich, nutritious, and pairs well with fufu, amala, eba, or pounded yam. Unlike plain okra soup, Ila Alasepo is cooked with assorted meats, fish, and spices, making it more flavorful and filling.
Photo:@goodiegoodieng
Ingredients
2 cups fresh okra (chopped or grated)
1/2 cup palm oil
1 cup of assorted meats (beef, goat meat, or chicken)
1/2 cup of shaki (tripe, cleaned and chopped)
1/2 cup of smoked fish (washed and deboned)
1/2 cup of ponmo (cow skin, chopped)
1/4 cup ground crayfish
2-3 scotch bonnet peppers or habanero peppers (blended, adjust to taste)
1 large bell pepper (blended)
1 small onion (chopped)
2 stock cubes (Maggi or Knorr)
Salt (to taste)
Water or meat stock (as needed)
Optional: periwinkles or dried shrimp for extra flavor
Ingredients
2 cups fresh okra (chopped or grated)
1/2 cup palm oil
1 cup of assorted meats (beef, goat meat, or chicken)
1/2 cup of shaki (tripe, cleaned and chopped)
1/2 cup of smoked fish (washed and deboned)
1/2 cup of ponmo (cow skin, chopped)
1/4 cup ground crayfish
2-3 scotch bonnet peppers or habanero peppers (blended, adjust to taste)
1 large bell pepper (blended)
1 small onion (chopped)
2 stock cubes (Maggi or Knorr)
Salt (to taste)
Water or meat stock (as needed)
Optional: periwinkles or dried shrimp for extra flavor
Instructions
Prepare the Meats and Fish:
In a large pot, add the assorted meats, shaki, and ponmo. Season with one stock cube, chopped onions, and a pinch of salt. Add water to cover and cook until the meats are tender.
Prepare the Okra:
Wash the okra thoroughly and chop it into small pieces or grate it for a finer texture. If you prefer your soup to be extra slimy, you can blend a portion of the okra.
Cook the Pepper Mixture:
In a separate pot, heat the palm oil over medium heat. Add the blended scotch bonnet peppers and bell pepper. Stir and cook for about 5 minutes until the pepper mixture is slightly thickened and fragrant.
Add the Meats and Fish:
Add the cooked meats, smoked fish, and any remaining stock from the meats to the pepper mixture. Stir well and allow it to cook for about 5 minutes to let the flavors combine.
Add the Crayfish and Stock Cube:
Stir in the ground crayfish and remaining stock cube, and let the soup cook for another 3 minutes.
Add the Okra:
Gradually add the chopped or grated okra to the pot, stirring continuously to ensure even distribution. Add more water or stock if the soup is too thick. Allow the okra to cook for about 5-7 minutes, stirring occasionally. Avoid overcooking the okra to retain its sliminess and vibrant color.
Adjust Seasoning and Simmer:
Taste the soup and adjust the salt and pepper if needed. Allow it to simmer for a few more minutes until everything is well combined and the okra is tender.
Serve:
Serve hot with pounded yam, amala, eba, fufu, or your preferred Nigerian swallow.
Prepare the Meats and Fish:
In a large pot, add the assorted meats, shaki, and ponmo. Season with one stock cube, chopped onions, and a pinch of salt. Add water to cover and cook until the meats are tender.
Prepare the Okra:
Wash the okra thoroughly and chop it into small pieces or grate it for a finer texture. If you prefer your soup to be extra slimy, you can blend a portion of the okra.
Cook the Pepper Mixture:
In a separate pot, heat the palm oil over medium heat. Add the blended scotch bonnet peppers and bell pepper. Stir and cook for about 5 minutes until the pepper mixture is slightly thickened and fragrant.
Add the Meats and Fish:
Add the cooked meats, smoked fish, and any remaining stock from the meats to the pepper mixture. Stir well and allow it to cook for about 5 minutes to let the flavors combine.
Add the Crayfish and Stock Cube:
Stir in the ground crayfish and remaining stock cube, and let the soup cook for another 3 minutes.
Add the Okra:
Gradually add the chopped or grated okra to the pot, stirring continuously to ensure even distribution. Add more water or stock if the soup is too thick. Allow the okra to cook for about 5-7 minutes, stirring occasionally. Avoid overcooking the okra to retain its sliminess and vibrant color.
Adjust Seasoning and Simmer:
Taste the soup and adjust the salt and pepper if needed. Allow it to simmer for a few more minutes until everything is well combined and the okra is tender.
Serve:
Serve hot with pounded yam, amala, eba, fufu, or your preferred Nigerian swallow.