by Rosemary Etim
Bassey
This flavourful and nutritious meal is a delightful blend of seafood and okra, offering a taste of Nigerian cuisine with each spoonful.
Ingredients:
Chopped okra, assorted seafood (shrimp, crab, and/or fish), palm oil, onion, tomatoes, ground
crayfish, blended pepper, fish or seafood stock, water, salt, dry pepper, spinach or ugu (Nigerian
fluted pumpkin leaves), chopped
Recipe
• Clean and devein the shrimp, and cut the fish into bite-sized pieces. If using crab, clean and
break it into manageable pieces.
• In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until
translucent. Stir in the diced tomatoes and cook until softened.
• Mix in the ground crayfish and ground pepper. Allow the mixture to simmer for a few minutes to infuse the flavours.
• Add the chopped okra to the pot and stir well. Cook for about 5-7 minutes, allowing the okra
to cook and release its natural sliminess.
• Pour in the fish or seafood
stock and water. Bring the mixture to a boil, then reduce the heat to a simmer.
• Gently add the assorted
seafood to the pot. Season with salt and pepper to taste. Simmer until the seafood is cooked through.
• Stir in the chopped spinach or ugu leaves and let them wilt into the soup. Adjust the seasoning if
needed.
• Once the seafood is fully cooked, and the greens are wilted, your seafood okro is ready to be
served. Enjoy it with preferred soap.
