Otong Soup

Otong Soup

Otong Soup

This is another great okro (okra) recipe. The soup has it origin from southern Nigeria but it’s definitely a must try for all.


Various ethnic groups in Nigeria have different names for their variations. Each variation comes with its subtle changes. For example, the Yorubas know it as Ila asepo.

Otong soup


  • 2 cups chopped ugu leaves (substitute spinach)
  • 2 cups  finely chopped okra
  • 2 cubes maggi
  • Salt to taste
  • ¼ cup palm oil
  • ¼ cup uziza leaves (optional)
  • Blended crayfish (1/4 cup)
  • 1 Teaspoon dried pepper
  • Meat and seafood of choice (pre-cooked )


  • In a medium pot, add in 3 cups of water. Set the water on medium heat
  • In a mortar, pound half of the chopped okra (you can also use the blitz function on a blender)
  • Once the water starts to boil, add in the crayfish, maggi,  meat , pepper and salt. Simmer for 10 minutes
  • Add in the okra (pounded and chopped), stir. Add in the ugu (spinach) , uziza and palm oil. Simmer for another 5-7 minutes (be sure not to overcook the vegetabes)
Serve with your choice of swallow ( Fufu, Semo, garri, Pounded Yam)
I welcome your comments, expertise and variations

Subscribe to our newsletter for exclusive content!

Recipe Index

Lose It Nigerian

By |April 3rd, 2011|21 Comments


  1. Mercy Ayeju February 16, 2017 at 6:12 am - Reply

    You are the bomb. Your husband is sooooooo blessed. God bless you. U are really saving a lot of homes.

  2. Joy September 12, 2016 at 12:30 pm - Reply

    Hi, just saw this and want to try it out sometime soon. Want to ask – can i add akaun as u did in the ordinary okro soup to make it draw very well?lol

  3. Emi June 27, 2015 at 9:13 am - Reply

    Love your blog, keep up the great work. Just a small suggestion, for those you did not grow up cooking Nigerian food, you might want to include how to precook the meat, spices used for seasoning the meat, quantities in tsp, cups, etc, (not metric) to make it easier for general use. Keep up the good work, shared with friends who are not Nigerian and these were their suggestions.

  4. motun June 3, 2015 at 8:09 am - Reply

    is it the same thing as okro soup?

    • 9jafoodie
      9jafoodie June 4, 2015 at 10:35 am - Reply

      It’s a variant of okro soup. Traditional Okro soup is usually prepared with only chopped okro and often doesn’t have added vegetables.

  5. ore May 9, 2015 at 11:06 am - Reply

    Thanks for the inspiration. I just finish making my own otong soup now….yummy in my tummy with very hot yellow Eva

  6. threalai December 2, 2014 at 3:17 am - Reply

    Is this the soup that restaurants serve on their menu as seafood okra?

  7. Remi omah August 4, 2014 at 6:54 am - Reply

    This is very delicious. Love cooking it

  8. mrs tonye ugo August 3, 2014 at 1:47 am - Reply

    Hope d green will not overcook, when u cover or open the pot after cooking?.

    • 9jafoodie
      9jafoodie August 4, 2014 at 8:15 am - Reply

      it’s definitely a factor of how long you chose to cook it for. definitely leave the pot open after cooking to let out all the steam

  9. Ade Smart August 2, 2014 at 3:20 pm - Reply

    Thanks for the receipe. Please at what point would you advise the precooked seafood br added to the soup.

    • 9jafoodie
      9jafoodie August 2, 2014 at 10:33 pm - Reply

      At the same time with the okra, seafood needs very little cooking time. Happy Cooking

  10. oluwayemisi July 29, 2014 at 3:22 am - Reply

    Thanks is the one I’m looking for you are too much kudos to you and your business..I will cook it today.

  11. Ruky October 23, 2012 at 3:00 am - Reply

    So many thanks for this wonderful recipe,would try this very soon*smiling*cant wait !!

  12. kene August 1, 2012 at 7:32 am - Reply

    Nice! Pls wats d ideal cup size?

Join the discussion!

Join Our Newsletter Today!

Send this to a friend