Go Back

Seafood Okra Soup

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

Equipment

  • Blender
  • Sauce Pan
  • Wooden Spatula

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

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