A typical okra recipe is basically your usual Nigerian okra soup. Okro, seafood, and a hot pepper sauce are combined. Seafood Okro soup is okro soup made with seafoods like crab, prawns, shrimps, fish,etc.
It doesn’t matter how it’s prepared—plain okro stew, otong soup, ila alasepo, or Okro Ogbono—always it’s excellent.
This delicious Okra Soup is great everyone including those on a keto diet.
INGREDIENTS
Pieces of okra fingers
Fresh fish (Tilapia, Titus, Hake or Mackerel)
Shrimps, Crabs, Prawns
Palm oil
Ugu or Spinach
Scotch bonnet pepper (Atarodo; Chopped or blended)
Red bell pepper (Tatashe)
Stockfish
Locust beans (Iru)
Crayfish
Onion
seasoning cubes
Salt (to your taste)
COOKING DIRECTONS
1. Wash the Okro and chop, grate or blend into small cubes. If blending, be careful not to use too much water.
2. Firstly, properly clean the crab claws if you’re using any as the shells harbour all sorts of dirt. Also remember to clean your shrimps and devien your prawns and clean them up.
3. Place a pot on medium heat, add about 2 cups of water, add in the fish, seasoning cubes, pepper, Onion, palm oil, iru and salt.
4. Leave to cook for 5-10 minutes then add crayfish, Crab, Prawns,shrimps and leave to cook for another 5 minutes.
5. Take out the fish from the sauce. The fish will be later added back into the pot. Reason is not to scatter the tender fish.
6. Now add the grated or blended okro and Ugu leaves. Do not cover pot after okro has been added into the pot. If you do then okro won’t keep it’s elasticity.
7. Taste for salt and seasoning, adjust if necessary. Reduce the heat and let simmer for 3 minutes.
The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat so be careful not to overcook.
Your seafood okro soup is ready! Enjoy with Pounded Yam, Eba, Amala, Semo, or Fufu.
