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.