Wednesday, 26 July 2017


Paying homage to my tribal, Ewe dish of Banku and Okra soup (traditionally known as Akple and Fetri Detchi ). 

Okra soup can be made with either Seafood, Fish, Poultry or meat. My favourite is with seafood and fish, hence I made a decadent, smoky soup to pay homage to my tribal dish. 

This is an over indulgent and inspiring recipe hence you can omit some of the fish options and use what's readily available to you. 

Watch another way of making Okro soup on my YouTube channel.Don't forget to subscribe, like the video and share. 

I prefer to hand cut my Okra , hence you can use bicarbonate soda or edible potash, (when it's readily available). Adding the bicarbonate soda increases the mucilagenous characteristic of the Okra. 

One can pulse the Okra with water, using a food processor , to activate the mucilagenous texture of the Okra and omit the edible potash or bicarbonate soda.

There are various Okra recipes on my blog and YouTube page, including one version made with no oil.
Okra soup or stew is a versatile dish, where the recipe can easily be adapted to a Vegetarian, Vegan or a Pescetarian one. Try adding garden eggs, aubergines, mushrooms or your preferred vegetables to the recipe. 

Click here  for more Okra recipes



500g of finely diced Okra
2 large finely diced Onions
1 large roughly chopped onions
50g of blended Ginger 
3 tablespoonfuls of Zomi (spiced Palm oil) or Groundnut oil
2 Habanero chillies
Half a teaspoon of edible potash or 1 teaspoon of bicarbonate soda 
1 litre of Fish stock or Vegetable stock
1 Shrimp stock cube
300g of Kale of Spinach
3 large blended tomatoes 
Salt and pepper to taste 

Fish & Seafood
150g of Shitake Mushrooms or your preferred Mushrooms
2 large grilled Mackerel 
150g of smoked Haddock pieces 
150g of cubed Salmon
150g of cubed Cod fillets 
200g of shelled medium sized crabs 
150g of smoked Tilapia
150g of Prawns


Pour the oil in a large saucepan and place on a medium heat. 

Add 1 finely diced onions and fry gently for 2 minutes 
Slice 1 habanero chilli into thin strips. 
Add the chillies to the onion and fry for a further 2 minutes 
Add 30g of the blended Ginger and fry for 3 minutes .
Add the blended tomatoes and cook gently for 3 minutes. 
Add the smoked Tilapia and cook for another 5 minutes.


In a separate saucepan, on a medium heat, add the Onions, Okra, Stock cube, remaining 20g of the blended Ginger and Habanero chilli. 
Dry fry whilst stirring for 3 minutes and add the stock. 
Cook for 2 minutes and add the edible potash (Kaun) or bicarbonate soda and stir vigorously (careful not to spill). Cook for another minute and take it off the heat. 

Add the Okra, mushrooms and crab to the sauce, mix  and cook for 2 minutes. Add the washed Kale, Cod, Salmon and Haddock. 

Cook for a minute, taking care not to break the fish when stirring. 
Add the grilled Mackerel, chopped Onions and Prawns. 
Turn the heat off, cover the saucepan with a lid and let it steam for 5 minutes. 

The prawns will be juicy and tender. 

Serve on its own or with Rice, Banku, Akple or Kenkey. (Steamed fermented corn dumplings).

Watch how to make Akple on my YouTube channel, 'Ndudu by Fafa'. 

Watch how to make Okra soup on my YouTube channel, 'Ndudu by Fafa'. 

All photos and recipes are by the owner of this blog.