Okra, a warm-weather favorite across the tropical regions of Africa, Southeast Asia and North America, is special for the texture it imparts to any dish. The elongated, star-shaped ribbed pods are popular spring and summer vegetables. When they are chopped and simmered over low heat, the pieces soften and release their signature elastic bounce. For this recipe, the okra is cooked with both whole-bean írù (fermented locust beans) and dried crayfish for a robust umami note. The savory sauce eventually surrounds plump saline shrimp and wilted spinach leaves with a ferocious, stretchy density. A finish of floral red palm oil complements, adding a delicate, creamy richness to the brothy soup. Serve hot in a bowl with a starchy swallow or any fluffy steamed grain for a substantial and delicious quick lunch or dinner.

News Source : https://www.oregonlive.com/nytcooking/2026/06/780328968-ila-okra-soup-with-shrimp-and-greens.html