Okra and Stockfish Pepper Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy, aromatic pepper soup featuring tender okra and flavorful stockfish, simmered with traditional Nigerian spices for a soul-warming dish. This african-inspired soups ready in about 55 minutes pairs sliced into 1/2-inch pieces fresh okra, soaked and shredded stockfish, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.

Prep: 15 min Cook: 40 min Serves 4 African cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 5 cups water, 1 medium chopped onion, 2 chopped scotch bonnet peppers, and 1 cup soaked shredded stockfish. Bring to a boil over high heat, then reduce to medium and simmer for 20 minutes.
  2. Step 2: Add 2 seasoning cubes, 1 tsp salt, and 1 tsp calabash nutmeg powder. Stir to combine and simmer for another 10 minutes.
  3. Step 3: Stir in 2 cups sliced fresh okra and cook uncovered for 7 minutes until okra is tender but not mushy.
  4. Step 4: Add 1/2 cup chopped scent leaves or basil, stir gently, and simmer for 3 more minutes before removing from heat. Serve hot for a comforting, spicy meal.

Equipment for this recipe

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Frequently asked questions

How long does Okra and Stockfish Pepper Soup take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Okra and Stockfish Pepper Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soaked and shredded stockfish from drying out.

Can I substitute ingredients in Okra and Stockfish Pepper Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Okra and Stockfish Pepper Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Okra and Stockfish Pepper Soup?

African soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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