In the vibrant plethora of Nigerian cuisine, few dishes can claim the versatility and widespread appeal as dehydrated okra soup. Known by an array of names across different cultures in Nigeria, this culinary gem has the remarkable ability to bridge gaps and bring people together.

From the Idoma people, who affectionately refer to it as ‘Ijangada soup’, to the Ekiti people calling it “orunla,” and some Igbo communities dubbing it ‘ukpo soup’, the rich cultural diversity of nomenclature only adds to the allure of this beloved dish.
In many Nigerian households, dehydrated okra soup holds a special place, not just as a comforting and nutritious meal but as a symbol of unity. It transcends cultural boundaries, effortlessly making its way onto tables across regions and tribes, binding people through the shared joy of savouring a bowl of their native soup, albeit with slight variations in ingredients and preparation methods.

Dehydrated Okra Soup

Ingredients:

• 2 cups dehydrated okra slices
• 1 cup assorted meats (beef, goat meat, or chicken), cut into bite-sized pieces
• 1 cup stockfish, soaked and deboned
• 1 cup smoked fish, flaked
• 1 cup crayfish, ground
• 1 large onion, finely chopped
• 3 medium-sized tomatoes, diced
• 2 red bell peppers, chopped
• 2 green bell peppers, chopped
• 3 tablespoons palm oil
• 2 tablespoons groundnut oil
• 2 tablespoons locust bean (iru)
• 2 tablespoons ground pepper or Scotch bonnet paste (adjust to taste)
• Salt and seasoning cubes to taste
• Fresh spinach or ugu leaves, chopped

Instructions
1. Prepare the Dehydrated Okra.
Soak the dehydrated okra slices in warm water for about 15-20 minutes until they regain their original texture. Drain and squeeze out excess water, then finely chop the rehydrated okra.

2. In a large pot, boil the assorted meats and stockfish until tender. Drain and set aside.

3. In a separate pot, heat palm oil and groundnut oil. Sauté chopped onions until golden brown. Add diced tomatoes and red and green bell peppers. Cook until the vegetables are soft.

4. Incorporate the rehydrated okra into the pot, stirring continuously. Add the cooked meats and stockfish, smoked fish, crayfish, locust bean, ground pepper, salt, and seasoning cubes. Mix well.

5. Simmer and finish. Allow the soup to simmer on medium heat for about 15-20 minutes, ensuring all flavours meld together. Stir in the fresh spinach or ugu leaves and cook until they wilt. Adjust seasoning if needed and serve hot with your choice of swallow or rice.

Whether you call it ‘ijangada’, ‘Miyan Kubewa’, ‘orunla’, ‘ukpo’, or by any of its myriad names, dehydrated okra soup stands as a testament to the unifying power of food in Nigerian culture. As families and communities gather around a pot of this delectable dish, the diverse names and variations fade into the background, leaving only the shared delight of a warm, hearty meal that transcends cultural boundaries.

In the bowl of dehydrated okra soup, unity is not just an idea; it’s a savoury reality that binds Nigeria’s rich tapestry of cultures together.