Dried Okra Soup

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

In Northern Ghana, many meats, fish, fruits, vegetables, and starches are dried as a means of preserving them. Okra (commonly referred to as okro in Ghana), for example, is dried and powdered and added to soups, as are baobab leaves or locust beans (dawadawa). This is an easy soup that could also be prepared in a crockpot. Dried ground okra is often available in West African food markets or you can follow the instructions here to make it yourself.


  • 1 pound boneless or 2 pounds bone-in meat (beef, goat, lamb), cut into cubes (or may be shredded if boneless)
  • ¼ to ⅓ cup powdered dried okra
  • 1 large onion, chopped
  • 3 medium tomatoes, peeled, chopped or pureed
  • 1 teaspoon salt or seasoned salt

Optional Seasonings

  • 2 cloves, crushed
  • 1 teaspoon minced or crushed fresh garlic
  • 1 heaping teaspoon grated fresh ginger
  • ¼ teaspoon or more dried ground red pepper or flakes



  1. Place the meat and all other ingredients in a soup pot along with 5 cups of water.
  2. Bring to a boil, cover, and simmer until the meat is soft, about 60 to 90 minutes.

To serve

Serve with starch of your choice, e.g., Ghana-Style Dumplings (Fufu), or Rice Balls (Omo Tuo).


Use other types of meat, and/or add powdered dried shrimp or smoked fish.