Seafood Okra Soup



Seafood Okra Soup

Delicious OKra soup made with cassava fish, tiger prawns, and crabs
Prep Time 21 minutes
Cook Time 36 minutes
Total Time 56 minutes
Course soup & stew
Cuisine African
Servings 6 People


  • Blender
  • Sauce Pan
  • Wooden Spatula


  • For the Fish;
  • 1 Medium Cassava Fish
  • ¼ Cup Shallots
  • 1 Tsp Grains of Paradise
  • 1 Tsp Black Peppercorn
  • Tsp Salt
  • For the Soup;
  • ½ Cup Palm Oil
  • 1 Medium Onion Sliced
  • 2 Tbsp Locust Beans Washed
  • 10 Scotch Bonnet Peppers Chopped
  • 1 Tbsp Crayfish Powder
  • 4 Stockfish Soaked
  • 3 Medium Crabs Halved
  • 1 kg Okra Chopped
  • 1 Tsp Salt
  • ½ Kg Tiger Prawn Deveined


  • Blend shallots, grains of paradise, black peppercorn and set aside.
  • Pour the cassava fish into a saucepan over medium heat, then add the blended mixture, salt and let simmer for 5 minutes. Take off heat.
  • Heat the palm oil in a saucepan over medium heat, then add the sliced onion, stir and let sweat for 3 minutes. Add the locust beans, stir for a minute, then add the stockfish.
  • Add the chopped scotch bonnet pepper and let simmer for 5 minutes.
  • Add the crayfish powder, stir in before adding the stock from the fish and let it simmer for 2 minutes.
  • Add crabs, stir and let simmer for 5 minutes.
  • Add the chopped okra and stir to mix evenly.
  • Pour 200ml of water on the okra, stir and let it simmer for 4 minutes. (depending on how crunchy or soft you want your okra)
  • Adjust salt to taste, then add the prawns, and steamed fish and let it simmer for 3 -5 minutes.
  • Seafood okra soup ready to serve.


Keyword Crabs, Okra, Okra Soup, Sea Food, Stockfish

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