HOW TO MAKE OKRA SOUP/NIGERIAN SEAFOOD OKRO SOUP/SEAFOOD OKRA SOUP RECIPE- IFY'S KITCHEN

Ingredients

• 500 g Okra (washed, trimmed; half grated, half sliced)
• 3 Tbsp Palm Oil (refined, for sautéing)
• 1 medium Onion (peeled and sliced)
• 1 piece Scotch Bonnet Pepper (Red) (seeded, finely chopped)
• 1 piece Scotch Bonnet Pepper (Yellow) (seeded, finely chopped)
• 200 g Snails (Fresh) (cleaned)
• 200 g Prawns (Medium) (peeled, deveined)
• 200 g Lobster (Cooked) (cleaned, cut into pieces)
• 300 g Fresh Fish Fillet (cleaned, cut into chunks)
• 150 g Angola (Wealth) Fish (cleaned, cut into pieces (optional))
• 2 pieces Seasoning Cubes (Maggi or Knorr, adjust to taste)
• to taste Salt
• 4 cups Water (or stock for richer flavor)
• 2 Tbsp Crayfish Powder (dry, ground)
• 1 cup Uziza Leaves (fresh, chopped)

Instructions

1. Prepare the Okra

   Rinse the okra under running water, trim the stems, then grate half of it and slice the other half into 1‑2 cm pieces.

   Time: PT5M

2. Sauté Onions

   Heat palm oil in a large pot over medium heat. Add sliced onions and stir until they turn translucent and emit a sweet aroma.

   Time: PT5M

   Temperature: Medium heat

3. Add Scotch Bonnet Peppers

   Stir in the chopped red and yellow Scotch bonnet peppers. Cook, stirring occasionally, for about 5‑7 minutes until the peppers soften.

   Time: PT6M

   Temperature: Medium heat

4. Cook the Snails

   Add the cleaned snails, 2 seasoning cubes, and a pinch of salt. Pour in 4 cups of water, cover, and simmer for 10 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Add the Seafood

   Add prawns, lobster pieces, fresh fish chunks, and Angola fish to the pot. Stir gently, cover, and cook for 8 minutes.

   Time: PT8M

   Temperature: Medium heat

6. Remove Seafood Temporarily

   Using a slotted spoon, lift the cooked seafood out of the pot and set aside to prevent over‑cooking.

   Time: PT2M

7. Add Okra and Remaining Flavors

   Add both the grated and sliced okra, chopped extra Scotch bonnet peppers (optional for extra heat), 2 Tbsp crayfish powder, remaining seasoning cubes, and chopped uziza leaves. Stir gently to combine.

   Time: PT5M

   Temperature: Medium heat

8. Re‑introduce Seafood and Finish

   Return the previously set‑aside seafood to the pot, give a gentle shake, taste, and adjust salt or seasoning as needed. Let it simmer for another 3 minutes.

   Time: PT3M

   Temperature: Medium heat

9. Serve

   Turn off the heat, ladle the soup into bowls, and serve hot with fufu, pounded yam, or rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

20 g

Fiber

4 g