Seafood okro soup is a delicious variation of the classic Nigerian okro soup. It combines fresh okra with seafood such as fish, prawns, shrimps and crab, creating a rich, flavourful meal that is easy to prepare.
Whether you prefer plain okro stew, otong soup, ila alasepo or okro ogbono, okra remains a versatile ingredient that works beautifully with different flavours.
This delicious seafood okro soup can also be enjoyed by people following a keto-friendly diet, depending on the accompaniments used.
Ingredients
- Fresh okra fingers
- Fresh fish such as tilapia, Titus, hake or mackerel
- Shrimps
- Prawns
- Crabs
- Palm oil
- Ugu leaves or spinach
- Scotch bonnet pepper (atarodo), chopped or blended
- Red bell pepper (tatashe)
- Stockfish
- Locust beans (iru)
- Crayfish
- Onion
- Seasoning cubes
- Salt, to taste
- Water
Method
1. Prepare the okra
Wash the okra thoroughly and chop, grate or blend it into small pieces. If blending, avoid adding too much water.
2. Clean the seafood
Clean the crab thoroughly, paying particular attention to the claws and shells, where dirt can accumulate. Clean the shrimps and remove the veins from the prawns.
3. Cook the fish and base
Place a pot over medium heat and add about two cups of water. Add the fish, seasoning cubes, pepper, onion, palm oil, locust beans and salt.
Allow it to cook for about 5–10 minutes.
4. Add the seafood
Add the crayfish, crab, prawns and shrimps. Allow everything to cook for another five minutes.
5. Remove the fish
Carefully take the fish out of the pot and set it aside. This prevents the tender fish from breaking apart while the okra cooks. It will be returned to the soup later.
6. Add the okra and vegetables
Add the grated or blended okra and Ugu leaves or spinach to the pot.
Do not cover the pot after adding the okra. Keeping the pot uncovered helps the okra retain its characteristic stretchy texture.
7. Adjust the seasoning
Taste the soup and add more salt or seasoning if necessary. Reduce the heat and allow it to simmer gently for about three minutes.
Avoid overcooking the okra, as the residual heat will continue cooking it for a few minutes after the pot is removed from the heat.
8. Return the fish
Gently place the cooked fish back into the soup.
Your delicious seafood okro soup is ready!
Serve hot with pounded yam, eba, amala, semolina or fufu.