Quick Recipe Version (TL;DR)
Quick Ingredients
- 900 g mixed meats (beef chunks and shaki/tripe)
- 4 cups rich meat stock (from the meats)
- 600 g fresh okra (about 6 cups), half finely chopped, half grated
- 1/3 cup red palm oil (80 ml)
- 2 tbsp iru (locust beans), rinsed
- 2 tbsp ground crayfish
- 1 red bell pepper, 1 small onion, 1–2 scotch bonnets (blended)
- 150 g smoked mackerel or dry fish, flaked and deboned
- 2 cups chopped spinach or ugu (pumpkin leaves)
- 1 tsp fine salt (plus more to taste), 1 tsp bouillon powder or 1 cube
Do This
- 1. Boil mixed meats with 1/2 onion, 1 tsp salt, and 1 tsp bouillon until tender (35–45 minutes); reserve 4 cups stock.
- 2. Blend bell pepper, scotch bonnet(s), and remaining onion to a smooth paste.
- 3. Heat palm oil on medium; stir in iru for 30 seconds. Add pepper blend; fry 6–8 minutes until reduced and fragrant.
- 4. Add meat stock, meats, and ground crayfish; simmer 5 minutes.
- 5. Stir in okra; cook 3–5 minutes, stirring briskly to activate its gloss. Adjust thickness with more stock as needed.
- 6. Fold in smoked fish and spinach; simmer 2 minutes. Taste and adjust salt. Rest 5 minutes off heat.
- 7. Serve hot with amala, fufu, or eba.
Why You’ll Love This Recipe
- Authentic Yoruba-style Ìlá Alásèpò with glossy, vibrant okra and deep smoky flavors.
- Balanced mix of meats and fish for hearty, satisfying bites in every spoonful.
- Quick-simmered okra preserves fresh green color and that classic velvety pull.
- Perfect with amala, fufu, or eba for a complete, comforting meal.
Grocery List
- Produce: Fresh okra, red bell pepper, scotch bonnet pepper(s), onions, spinach or ugu (pumpkin leaves), garlic (optional)
- Dairy: None
- Pantry: Red palm oil, iru (locust beans), ground crayfish, bouillon cube or powder, salt, smoked mackerel or dry fish
Full Ingredients
Mixed Meats and Stock
- 450 g beef chunks (about 1 lb), cut into 2.5–3 cm pieces
- 450 g shaki (beef tripe), cleaned and cut bite-size
- 1 small onion, halved
- 1 tsp fine salt
- 1 tsp bouillon powder or 1 cube (optional)
- Water, to cover meats by about 2.5 cm (1 inch), to yield 4 cups stock
Pepper Base
- 1 red bell pepper (tatashe), seeded
- 1–2 scotch bonnets (ata rodo), stemmed (adjust for heat)
- 1 small onion, peeled
- 1 small garlic clove (optional)
Okra and Finishings
- 600 g fresh okra (about 6 cups), half finely chopped, half grated or very finely minced
- 1/3 cup red palm oil (80 ml)
- 2 tbsp iru (locust beans), rinsed and drained
- 2 tbsp ground crayfish
- 150 g smoked mackerel or dry fish, flaked and deboned
- 2 cups chopped spinach or ugu leaves
- 1 tsp fine salt, or to taste
- 4 cups reserved meat stock (from above)
- Optional: 200 g large shrimp, peeled and deveined
- Optional for extra viscosity: a tiny pinch baking soda (about 1/8 tsp)
To Serve
- Amala, fufu, or eba (6 portions)
Step-by-Step Instructions
Step 1: Prep the okra two ways
Rinse and dry the okra. Finely chop half of it to keep a pleasant, slightly crunchy bite. Grate or very finely mince the remaining half to boost the soup’s natural gloss and body. Keep the two piles separate and set aside.
Step 2: Cook the mixed meats and make stock
Add beef, shaki, halved onion, 1 tsp salt, and bouillon to a pot. Add water to cover by about 2.5 cm (1 inch). Bring to a boil, then reduce to a gentle simmer (about 95–98°C / 203–208°F). Cook until tender, 35–45 minutes for beef and shaki. Skim foam as needed. Strain and reserve 4 cups of the flavorful stock. Discard the onion halves. Keep meats warm.
Step 3: Blend the pepper base
Blend the red bell pepper, scotch bonnet(s), onion, and garlic (if using) to a smooth paste. Avoid adding water if possible; use 1–2 tablespoons stock only if your blender needs help.
Step 4: Build the palm-oil and locust-bean sauce
In a wide pot, warm the palm oil over medium heat until fluid but not smoking (about 160–170°C / 320–338°F). Stir in the iru and fry for 30 seconds until aromatic. Add the blended pepper mix and cook, stirring often, until reduced, glossy, and sweet-smelling, 6–8 minutes.
Step 5: Simmer meats, smoked fish, and crayfish
Pour in 4 cups reserved meat stock, add the cooked meats, ground crayfish, and smoked mackerel (and shrimp, if using). Bring back to a steady simmer for 5 minutes to marry flavors. Taste and adjust salt as needed.
Step 6: Add okra and thicken the soup
Stir in all the grated/minced okra first and simmer 1–2 minutes, stirring briskly to activate its natural viscosity. Add the chopped okra and cook another 2–3 minutes until bright green and glossy. Do not overcook; okra should be tender but vibrant. If you prefer extra slipperiness, add a tiny pinch of baking soda (about 1/8 tsp), then stir and simmer 30 seconds more. Adjust consistency with a splash of hot stock for looser, or a handful more grated okra for thicker.
Step 7: Finish with greens; taste and serve
Fold in the chopped spinach or ugu and simmer just 1–2 minutes until wilted. Turn off the heat and let the soup rest 5 minutes. Taste and adjust salt. Serve hot with amala, fufu, or eba.
Pro Tips
- For ideal texture, combine half finely chopped okra (for bite) and half grated (for body and gloss).
- Keep the simmer gentle after adding okra; high heat or long cooking can dull the color and thicken too much.
- Rinse iru and pick through smoked fish to remove grit and bones for a clean, rounded flavor.
- Pressure cooker shortcut: cook meats on High Pressure for 20 minutes with natural release; reserve 4 cups stock.
- Adjust viscosity: thin with hot stock, or thicken with more grated okra; a tiny pinch of baking soda also boosts slipperiness.
Variations
- Seafood-Only: Skip beef and shaki; use a mix of shrimp, mussels, and chunks of firm white fish. Swap beef stock for light fish stock.
- White Okra Soup: Omit the pepper blend. Bloom palm oil with iru, add stock, meats, crayfish, and okra. Season simply with salt and serve.
- Ogbono-Okra: Stir 2 tbsp ground ogbono into hot stock before adding okra for extra body and a silkier finish.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently over medium-low heat until steaming; avoid vigorous boiling to preserve okra’s texture. Make-ahead tip: cook meats and stock up to 3 days in advance; chop/grate okra the day you cook for the freshest color and snap.
Nutrition (per serving)
Approximate values: 430 kcal; 34 g protein; 24 g fat; 12 g carbohydrates; 4 g fiber; 780 mg sodium. Values will vary with meat cuts, smoked fish type, and added salt.
