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Soupe Gumbo

West African Soupe Gumbo

Try this hearty and delicious West African Soupe Gumbo!  Spicy and fiery, serve with lots of white rice, and enjoy a taste of the Ivory Coast!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4 servings


  • 1 tablespoon olive oil
  • 1 lb chicken thighs
  • 2 scotch bonnet peppers diced
  • 1 onion diced
  • 100 grams okra topped and tailed
  • 2 cups chicken broth
  • 15 oz tomato sauce
  • 1 ts pepper
  • salt to taste
  • 4 green onions sliced for garnish


  • Heat olive oil in a skillet on med high.  Add the chicken thighs, and fry each side for approximately 4-6 minutes until browned.  Remove to a plate, and allow to cool.  Once cooled shred the chicken. 
  • Add scotch bonnets and onion to a food processor, and process until diced.
    Diced onion and scotch bonnet peppers
  • Top and tail your okra.  Cut into bite sized pieces. 
    Cut okra
  • Heat up stove to med high, and add to a stock pot the chicken broth, diced scotch bonnets and onion, okra, and shredded chicken.
    Chicken broth onion scotch bonnet and okra
  • Add the tomato sauce, pepper, and a pinch of salt, and bring to the boil. 
    Soupe Gumbo Ingredients
  • Turn down to medium low, and simmer for 15 minutes.  Taste and season with additional salt if desired. 


This dish is meant to be hot and fiery!  However if you'd like to try it but are not keen on hot and spicy foods, either leave out the diced scotch bonnets, or leave it whole and add to the soup whole when you add the okra, rather than diced. Enjoy this with lots of white rice and garnished with green onions! 
Keyword Soup
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