One of the tastiest soups to incorporate several kinds of seafood such as periwinkle, crab, fresh fish, shrimp, prawn is seafood okra soup. For this recipe, i combined two okra preparation methods to give a highly viscous soup which is perfect for any kind of swallow. This is because i wanted the soup to “draw”. Click here for more okra recipes
If you prefer a much lighter okra soup, you could either slice your okra or dice it and by doing this, you’re bound to have a less viscous soup than when you grate or grind the okra. Another key ingredient i added to this dish is black fungus. I love the taste and feel it gives my soups especially draw soups. This one pot soup is a straight forward and simple way to bring out the richness in a simple delight such as okra soup. If you don’t have certain seafood available, you could substitute whatever is listed for whatever you’ve got available.
How to make seafood okra soup:::
• Prep Time: 20 minutes
• Total Time: Less than 30 minutes
• Category: Nigerian soups
Ingredients:::
• 20 medium sized Okra
• 1 cup Palm oil
• 4 medium sized pepper – grind
• 1 medium sized onion – grind
• 1 cup ero belebelenti (black fungus) – optional
• 1/2 cup crayfish
• 2 seasoning cubes
• salt to taste
Procedure:::
Step 1: Chop the okra using either of these preparation techniques HERE. For this recipe i combined the blended and sliced okra.
Step 2: Pour the palm oil into an empty pot and heat up for 1 minute. Add the blended pepper puree and stir fry for about 1 minute. Add the blended onion and stir fry for 1 minute.
Step 3: Pour in the water and add the Fresh fish & Crab. Add salt to taste, cover the pot and leave to cook for about 5 minutes.
Step 4: Add the ground crayfish, Periwinkle, shrimp, and mushroom then stir. At this point, i would remove my fresh fish so it doesn’t break up totally in the soup. You could remove it also after steaming for 5 minutes to keep it whole and intact then add it later on at the end of the cooking.
Step 5: Now it’s time to add the okra. Add the blended okra first and let it cook for 5 minutes. Then add the sliced okra and let it cook for 3 minutes to retain the crunch. Remember, okra is a vegetable and overcooking it is not ideal.
Step 6: Once the soup is ready, add the cooked fish and leave to simmer on low heat for 2 minutes before turning off the burner and the soup is ready. Serve with your favorite swallow.
