Seafood Okra Soup with Blue Crab

Ingredients

• 500 grams Fresh Okra (finely minced)
• 4 pieces Blue Crabs (cleaned and halved)
• 12 pieces Jumbo Tiger Prawns (deveined)
• 1 cup Smoked Catfish (deboned and flaked)
• 0.5 cup Palm Oil
• 2 tablespoons Fermented Locust Beans (Iru)
• 3 tablespoons Ground Crayfish
• 3 pieces Scotch Bonnet Peppers (blended)
• 1 large Red Onion (finely diced)
• 1 cup Fresh Spinach or Uziza leaves (shredded)(optional)
• 2 cubes Stock Cubes (Seasoning)
• 3 cups Water or Seafood Stock

Instructions

1. 1

   In a large heavy-bottomed pot, heat the palm oil on medium heat for 2 minutes; do not let it smoke or bleach.

2. 2

   Sauté the diced onions and fermented locust beans (iru) in the oil until the onions become translucent and the aroma is released.

3. 3

   Add the blended scotch bonnet peppers and ground crayfish, frying the mixture for about 5 minutes to create a concentrated flavor base.

4. 4

   Pour in the seafood stock and bring to a rolling boil, then add the cleaned blue crabs and smoked catfish; cover and simmer for 8 minutes until the crabs turn orange.

5. 5

   Gently fold in the minced okra. To maintain the 'draw' (viscosity), stir in a circular motion and cook uncovered for 3-5 minutes on medium-high heat.

6. 6

   Season with stock cubes and salt to taste, then carefully nestle the jumbo prawns into the bubbling soup.

7. 7

   Once the prawns turn pink and opaque (about 3 minutes), add the shredded spinach or uziza leaves and stir gently to combine.

8. 8

   Reduce heat to low for 1 minute to allow the flavors to marry, then remove from heat immediately to prevent the okra from losing its vibrant green color.