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KFB Foodie Talk: How to make Seafood Okra Soup


For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature –  is basically for ladies and ‘guys’ that are interested in learning how to cook better  ;).
One of the tastiest soups to incorporate several kinds of seafood such as periwinkle, crab, fresh fish, shrimp, prawn is seafood okra soup.
For this recipe, i combined two okra preparation methods to give a
highly viscous soup which is perfect for any kind of swallow. This is
because i wanted the soup to “draw”.
If you prefer a much lighter okra soup, you could either slice your okra or dice it and
by doing this, you’re bound to have a less viscous soup than when you
grate or grind the okra. Another key ingredient i added to this dish is black fungus.
I love the taste and feel it gives my soups especially draw soups. This
one pot soup is a straight forward and simple way to bring out the
richness in a simple delight such as okra soup. If you don’t have certain seafood available, you could substitute whatever is listed for whatever you’ve got available. 
How to make seafood okra soup:::
• Prep Time: 20 minutes
• Total Time: Less than 30 minutes
• Category:   Nigerian soups
Ingredients:::
• 20 medium sized Okra
• 1 cup Palm oil
• 4 medium sized pepper – grind
• 1 medium sized onion – grind
• 1 cup ero belebelenti (black fungus) – optional
• 1/2 cup crayfish
• 2 seasoning cubes
• salt to taste
Procedure:::
Step 1: Chop the okra using either of these preparation techniques HERE. For this recipe i combined the blended and sliced okra.
Step 2: Pour
the palm oil into an empty pot and heat up for 1 minute. Add the
blended pepper puree and stir fry for about 1 minute. Add the blended
onion and stir fry for 1 minute.
Step 3: Pour in the water and add the Fresh fish & Crab. Add salt to taste, cover the pot and leave to cook for about 5 minutes.
Step 4: Add
the ground crayfish, Periwinkle, shrimp, mushroom then stir. At this
point i would remove my fresh fish so it doesn’t break up totally in the
soup. You could remove it also after steaming for 5 minutes to keep it
whole and intact then add it later on at the end of the cooking.
Step 5:
Now it’s time to add the okra. Add the blended okra first and let it
cook for 5 minutes. Then add the sliced okra and let it cook for 3
minutes to retain the crunch. Remember, okra is a vegetable and
overcooking it is not ideal.
Step 6: Once
the soup is ready, add the cooked fish and leave to simmer on low heat
for 2 minutes before turning off the burner and the soup is ready. Serve
with your favorite swallow. 
One of the tastiest soups to incorporate several kinds of seafood such as periwinkle, crab, fresh fish, shrimp, prawn is seafood okra soup.
For this recipe, i combined two okra preparation methods to give a
highly viscous soup which is perfect for any kind of swallow. This is
because i wanted the soup to “draw”.
If you prefer a much lighter okra soup, you could either slice your okra or dice it and
by doing this, you’re bound to have a less viscous soup than when you
grate or grind the okra. Another key ingredient i added to this dish is black fungus.
I love the taste and feel it gives my soups especially draw soups. This
one pot soup is a straight forward and simple way to bring out the
richness in a simple delight such as okra soup. If you don’t have certain seafood available, you could substitute whatever is listed for whatever you’ve got available. 
How to make seafood okra soup:::
• Prep Time: 20 minutes
• Total Time: Less than 30 minutes
• Category:   Nigerian soups
Ingredients:::
• 20 medium sized Okra
• 1 cup Palm oil
• 4 medium sized pepper – grind
• 1 medium sized onion – grind
• 1 cup ero belebelenti (black fungus) – optional
• 1/2 cup crayfish
• 2 seasoning cubes
• salt to taste
Procedure:::
Step 1: Chop the okra using either of these preparation techniques HERE. For this recipe i combined the blended and sliced okra.
Step 2: Pour
the palm oil into an empty pot and heat up for 1 minute. Add the
blended pepper puree and stir fry for about 1 minute. Add the blended
onion and stir fry for 1 minute.
Step 3: Pour in the water and add the Fresh fish & Crab. Add salt to taste, cover the pot and leave to cook for about 5 minutes.
Step 4: Add
the ground crayfish, Periwinkle, shrimp, mushroom then stir. At this
point i would remove my fresh fish so it doesn’t break up totally in the
soup. You could remove it also after steaming for 5 minutes to keep it
whole and intact then add it later on at the end of the cooking.
Step 5:
Now it’s time to add the okra. Add the blended okra first and let it
cook for 5 minutes. Then add the sliced okra and let it cook for 3
minutes to retain the crunch. Remember, okra is a vegetable and
overcooking it is not ideal.
Step 6: Once
the soup is ready, add the cooked fish and leave to simmer on low heat
for 2 minutes before turning off the burner and the soup is ready. Serve
with your favorite swallow. 
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Kemisola Adeyemi

Kemisola Adeyemi is the Assistant Editor of KemiFilaniBlog. She loves to write and write and write and hopes to own a publishing firm someday!Email: [email protected]

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