Ìlá (Okra Soup With Shrimp and Greens)
Updated June 1, 2026
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
- Ready In
- 25 mins
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Ingredients
12 ounces fresh okra (4 ½ cups), stem ends trimmed, cut cross-wise into 1-inch rounds
2 cups water
1 tablespoon whole-bean írù (fermented locust beans), soaked to rehydrate and drained, or 1 tablespoon dawadawa powder (see Tip)
1 tablespoon dried, ground crayfish (see Tip)
1 teaspoon fine sea salt
1 pound fresh medium shrimp, peeled and deveined
5 ounces fresh baby spinach (7 cups), coarsely chopped
1 tablespoon red palm oil (see Tip)
Fufu (Swallows) or white rice, for serving
Preparation
- Step 1
In a food processor, pulse the okra to a confetti-like consistency (1-second pulses, about 2 to 3 times). Small and large pieces of okra and seeds should still be visible. Alternatively, you can use a sharp knife to chop.
- Step 2
In a medium pot set over medium heat, bring water to a simmer. Add the írù and the dried crayfish. Stir to just combine and cook until fragrant, about 30 seconds. Add the okra and salt, and return to a simmer. Cook until the okra just begins to turn bright green and the liquid is cloudy, bubbling and frothy, about 3 minutes. Add the shrimp, stirring to disperse and evenly coat. Cook until shrimp is tender and bright pink, 2 to 3 minutes. Add the spinach and stir. Taste and season lightly with more salt if necessary.
- Step 3
Cook until greens are warmed through and wilted, about 2 minutes. Remove from heat and add the red palm oil. Serve alongside a starchy swallow or steamed white rice.
Írù, a.k.a. dawadawa, is a fermented locust bean from the pods of a perennial deciduous tree that grows across West Africa. When the seeds are harvested and fermented, they lend the cuisine a notable robust, and savory depth. The beans can be found in their whole, dried or ground form at African, Caribbean and some international grocery stores and are typically stored in the freezer section or on shelves in individually labeled and sealed packs.
Dried ground crayfish is a savory ingredient made from a tiny shrimp common in waterways across the African continent. The crayfish are harvested, dried and then often ground into flakes. A little goes a long way, and it's used often in West African cooking. The dried shrimp can be found whole or ground form at African, Caribbean and some international grocery stores. It’s typically stored at room temperature in airtight packaging. If using whole dried crayfish, use a greater amount (about 3 tablespoons), soak and drain prior to adding to the soup.
The palm tree is an Indigenous species that grows in tropical regions of West and central Africa. It produces large spikey bunches which become heavy with fruit that comes as fleshy, bright red kernels. When harvested, picked and fermented, the bulby flesh is pressed of its oil. The resulting floral, orange-hued oil is used in cooking and lends a notable, floral depth and color that West African cuisine is known for. Red palm oil can be found stored at room temperature in glass or plastic jars at African, Caribbean and some international grocery stores. It is a soft solid at room temperature and melts easily once heated.
Private Notes
Comments
What a lovely read, a paean to okra. I have not made this yet but as soon as my little plant in the garden has a yield, I plan to. Thank you, Yewande Komolafe, for brightening my morning.
I detest okra — what’s a good substition?
I would like to make this but even with the tip, some of these ingredients are just not that easy to get locally.
What a lovely read, a paean to okra. I have not made this yet but as soon as my little plant in the garden has a yield, I plan to. Thank you, Yewande Komolafe, for brightening my morning.