Okra and Palm Oil Nigerian Soup with Shrimp and Spinach

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A traditional Nigerian okra soup enriched with palm oil, tender shrimp, and fresh spinach, simmered to a silky and flavorful finish. This African recipe, ready in about 50 minutes, pairs fresh okra pods, palm oil, medium shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, sliced into 1/4 inch rounds fresh okra pods
• 1/3 cup palm oil
• 1 lb, peeled and deveined medium shrimp
• 3 cups chopped fresh spinach leaves
• 1 medium, diced large onion
• 3 minced garlic cloves
• 2 tbsp ground dried crayfish
• 1 whole scotch bonnet pepper
• 3 cups water
• 1.5 tsp salt
• 1 tsp ground black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1/3 cup palm oil in a large pot over medium heat until shimmering. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
2. Step 2: Add 1 lb peeled and deveined shrimp to the pot and cook for 3 minutes until they turn pink and opaque.
3. Step 3: Stir in 2 cups sliced fresh okra pods and 2 tbsp ground dried crayfish, cooking for 5 minutes to release the okra’s mucilaginous texture.
4. Step 4: Pour in 3 cups water and add 1 whole scotch bonnet pepper (whole to control heat). Bring to a simmer and cook uncovered for 15 minutes until the soup thickens slightly.
5. Step 5: Add 3 cups chopped fresh spinach leaves, 1.5 tsp salt, and 1 tsp ground black pepper. Stir well and cook for another 5 minutes until the spinach wilts and the flavors meld. Remove the scotch bonnet pepper before serving.