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Seafood Okra Soup

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". Click here for more okra recipes
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

• 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

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. 


  1. Not really a fan of crab so i'll pass on this one.

  2. Please can we boil the fish separately first before heating the oil? In that case would I need to just fry the onions and pepper straight then use the fish stock?

  3. What is black fungus?

  4. Sooo...Dobby, when can I come over for dinner? I am actually quite serious. Btw, you are my late sister's name sake. Your BEAUTY is a constant reminder of her and how much I miss her. Keep up the great work darling.

    1. Sorry for your loss Pat. Whenever you're ready ;). thanks for the compliments.


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