First of all apologies for late response to comments. I have been so very busy reason why i haven’t posted in a while. I have now responded to all comments just before embarking on this post.
Today’s recipe is Seafood okro soup. I have been down with flu for some days now and been on liquid food. Yesterday my fever broke and I craved all sort of food. I decided to make Seafood Okro soup. I had it with Amala and my stomach was truly happy 🙂
Here is my recipe for Seafood Okro peppersoup. Let’s cook:
25 pieces medium sized Fresh Okro (lady fingers)
3 stock cubes (maggi)
1-2 cooking spoons Palmoil
1 tablespoon ground pepper
3-4 red or yellow Scotch bonnet (chopped or blended)
1/4 cup grounded Crayfish
Few pieces Stock fish (Panla)
Hake Fish/ Mackerel fish
Crab, squids, Shrimps, mussels (cleaned)
Vegetable (Ugu, kale, spinach or any vegetable of choice)
2) In a pot, add about 2 cups of water, add in the fish, stock cubes, pepper, palmoil, iru and salt.
I used Hake and mackerel fish
Do not cover pot after okro has been introduced into the pot. If you do then okro won’t keep it’s resilience.
10) Taste for salt and seasoning, adjust accordingly, reduce the heat and let simmer for 3 minutes.
The retained heat keeps cooking the Okro for about another 2 minutes after you take off heat so be careful not to overcook.
I added some more chopped scotch bonnet as i wanted it peppery.
10) That’s Seafood Okro Soup done.
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See you in my next post.
“The best preparation for tomorrow is doing your best today.”