Okra and Stockfish Pepper Soup

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A spicy, aromatic pepper soup featuring tender okra and flavorful stockfish, simmered with traditional Nigerian spices for a soul-warming dish. This African-inspired soup recipe, ready in about 55 minutes, pairs fresh okra, 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.

Ingredients

• 2 cups, sliced into 1/2-inch pieces fresh okra
• 1 cup, soaked and shredded stockfish
• 5 cups water
• 1 medium, chopped onion
• 2, chopped scotch bonnet pepper
• 1 tsp calabash nutmeg powder
• 2 seasoning cubes
• 1 tsp salt
• 1/2 cup, chopped scent leaves or basil

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

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.