Seafood Okra Soup
Okra has numerous benefits, including its high dietary fibre and low-calorie content. One of the best things about this delicious meal is its versatility: you can mix it with any seafood of your choice. You can enjoy it alone or pair it with your favourite swallow for a complete and satisfying meal.
Ingredients
- 1/2 kg shrimp or prawns fresh
- 1 kg fresh fish, cut into chunks Tilapia, Titus Fish, etc..
- 3 crabs, cleaned and dressed (optional) Fresh Crabs.
- 500 g Meat The choice of meat is yours but ensure that tripe (Saki) is included
- 1/2 cup Red Oil
- 1 Sweet Pepper fresh
- 1 Red Onions
- Habanero peppers add to your taste
- 3 Small seasoned cube
- 1 tbsp Salt add to your taste
Instructions
- Cut the fish into manageable pieces after cleaning. Some fishmongers can do this for you.
- In order to prepare the shrimp, you should remove the hard outer shell and the digestive tract.
- Wash the okra and either grate it or blend it into small cubes. Be careful not to use too much water if using a blender.
- When preparing soup, you can chop the peppers to your liking and add them to the soup, blend them, or pound them in a mortar.
- Dice the onions.
- In a pot, add 2 cups of water, fish, stock cubes, pepper, palm oil, iru, and salt.
- After cooking for 5-10 minutes, add crayfish, crab, squid, and shrimp. Cook for an additional 5 minutes.
- Please remove the fish from the sauce. (The fish sauce will be reintroduced)
- Do not cover the pot after okra has been introduced into the pot. If you do, the okra will not keep its resilience.
- Taste for salt and seasoning, adjust as necessary, reduce heat, and simmer for 3minutes.
- The heat from the pan will continue cooking the okra for about two more minutes after removing it from heat, so be cautious not to overcook.
- Empty the soup into a cool bowl to retain the freshness of the Okra and the vegetables.
Notes
You can serve Seafood Okra soup with any swallow, but it's best with pounded yam. Some enjoy it alone or with boiled rice. Click here to order.