Name: Seafood Okra
Yield: Serves 6:
Cuisine: Nigerian
Ingredients: 260 g / 9 oz stockfish; 1 kg / 2.2 lb king-sized prawns; 7 large snails (optional); 6 pieces of uziza leaf (optional); 320 g / 11 oz okra; A pinch of salt; 2 tbsp of palm oil (optional); 1 stock cube; 100 g / 3.5 oz ponmo (cow skin) (optional); Quarter of an onion; 2 large fish of your choice; 1½ cup shrimps; 7 medium-sized crabs; 20 g/ 0.7 oz crayfish; 4 small ata rodo (Scotch bonnet) peppers; 200 g / 7 oz large unshelled periwinkles; 100 g / 3.5 oz small unshelled periwinkles

Preparation info

Serves
6
:

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

If you took a poll asking our regular customers what their favourite soup from Orishirishi is, seafood okra would most probably top the charts.

Origin: Seafood okra is widely loved across the African continent. It is similar to the regular okra soup dish, and yet very different because of the added taste of seafood. Our seafood okra recipe fuses finely chopped okra with a variety of seafood including crabs, prawns, and shrimps in fresh palm oil. It is no wonder our customers