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seafood okro soup

Seafood Okro Soup

A chunky, protein-rich okro soup with crabs, shrimp and mackerel that’s delicious on its own or served with swallow.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 5
Course: Main Course, Soup
Cuisine: Nigerian, West African, Yoruba
Calories: 284
Ingredients Method Notes

Ingredients
  

  • 1 serving oil-free soup base
  • Blue crabs cleaned
  • Shrimp
  • Croaker Fish cut into pieces
  • Ground crayfish
  • Okra
  • Basil leaves chopped
  • Seasoning to taste

Method
 

  1. In a saucepan or pot, add some water to the soup base, season to taste, then add crabs, croaker fish fillets, and chopped basil. Cook on medium heat.
  2. Divide okra into portions (roughly blend one portion and slice the other portion into rings).
  3. Remove the crabs and fish from the boiling broth and set aside.
  4. Add ground crayfish to the broth, then stir in the roughly blended okra. Cook lightly.
  5. Add the sliced okra rings, mix, and bring to a gentle simmer.
  6. Add the shrimp, then return the cooked crab and fish to the pot.
  7. Adjust seasoning, turn off the heat, and move the pot away from the burner to avoid overcooking.
  8. Serve hot with your favorite swallow, or enjoy it just the way it is!

Notes

  • Seafood Options:
    I used blue crabs, croaker fish, and shrimp. Feel free to add calamari, periwinkle, or smoked/dried fish for extra depth.
  • Don’t Overcook the Okra:
    Overcooking reduces its freshness and stretch. Once the okra goes in, keep heat medium-low and avoid boiling vigorously.
  • Make-Ahead Tip:
    The okro keeps well for up to 3 days in the fridge. Warm gently to retain texture (do not microwave on high).