Seafood Okra

Seafood okra is a rich, savory Nigerian soup made with fresh okra and a variety of seafood, creating a flavorful, slightly slimy (in a pleasant way) and deeply satisfying dish. It’s popular in coastal regions of Nigeria, where seafood is abundant.

Ingredients

• 1 cup okra
• 2 seasoning cubes
• 1 croaker fish
• 500g prawns
• 500g crabs
• 1/4 cup palm oil
• 1 onion
• 2 tablespoon iru (washed)
• 1 bell pepper
• 1 medium onion
• 1 scotch bonnet
• Salt to taste

Directions

1. Cut croacker fish into 5 pieces,transfer into a bowl season with salt, 1 seasoning cube and set aside.
2. Wash the okra and coarsely chop. You can also blend some of the okra if you prefer a thicker texture in
3. the dish, but slicing is typical for a more textured dish.
4. In a blender, blend the bell pepper, scotch bonnet and onions coarsely and set aside
5. In a pot, heat the palm oil over medium heat. Allow it to heat until it becomes clear (do not let it smoke).
6. Pour the blended pepper mixture into the pot and cook for about 10-15 minutes, stirring occasionally
7. until the mixture thickens and the oil begins to separate from the sauce.
8. Add the fish water to the pot. Stir to combine and bring the mixture to a simmer. Season with salt,
9. ground crayfish and seasoning cubes. Adjust the seasoning to your taste.
10. Once the broth is simmering, carefully add the croaker fish then crab and lastly prawns. Cook for about
11. 5-7 minutes until the seafood is fully cooked and opaque. Be cautious not to overcook.
12. Gently stir in the chopped okra and allow it to cook for an additional 5-7 minutes. The okra should be
13. tender but still bright green.
14. Taste and adjust the seasoning if necessary.