African, Fish, Healthy meals, Nigerian, recommended, Seafood, Soups

Seafood Okro

Hi guys. How are you all doing? My Friend Kelly (CEO of KEANY HAIR) has been requesting for this recipe for a while, I had already done something similar, bit it was more of a mixture. It was a surf and turf like recipe.

But kelly was very adamant. That it was seafood she wanted, I like seafood so that wasn’t a problem to accommodate at all.

One thing to note is that, to get the best out of okro soup, you have to make sure your stock base is right. If it isn’t, then it just wouldn’t taste right.

Besides you don’t always need to add knorr cube or all those other seasoning to it, it won’t taste natural, and it can deter you from the real refreshing taste you are meant to get just by using the right natural ingredients.

Also for my team fit fam, this will work well with your eating clean, its guilt free, no oil at all. Just fresh protein ingredients.

Ok now that I have cleared that up, lets get started shall we 🙂

4 habenero peppers (ata rodo)
1 large Tatatshe
1/2 a teaspoon of Dry pepper
Fresh fish ( I used hake)
3 fresh Crabs (cut into halves)
Fresh prawns
Dried catfish
Dried hake (panla optional)
Iru (optional)

Food processor
Large pot
Wooden spoon

*buy your fresh seafood a day before, clean thoroughly and refrigerate. Ensure it doesn’t spend more than 12 hours in your fridge before cooking*

Prep time: 10 minutes
Cooking time: 50 minutes
Total time: 55 minutes


Prepare the okro. Using my food processor tip

Next boil water. once hot pour it into a large pot.

Next add the rinsed dry fish eg panla (dried hake) catfish (always rinse please)

Add salt just enough to allow it taste good as this the only time you will be adding salt. Allow to boil until soft (17 minutes)


Next add the blended pepper. Cook for 15 minutes.



Now add the cleaned fish. Shake the pot (do not stir) and cook for 3 minutes (don’t forget you still have more ingredients so your fish will cook along with them at their time scales)



Next add the remaining seafoods. Because they have less meat, they cook in less time compared to the fish. Cook for 2 minutes.

(Remember to always remove the veins from the prawns)




Now finally add the okro, and iru and Crayfish. Mix carefully with a wooden spoon, taste for salt and cook for 4 minutes

(DO NOT cover or else it will loose its elasticity)



Now do a final check, to ensure the okro is cooked and drawing well.

That’s it. You are done. Look at that. Tatse it and you will realise you do not need anything else.

That will go well with any swallow of your choice.





That’s it from me today,

I’ll see you all in my next post.

Love Duchess O

2 thoughts on “Seafood Okro”

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