Seafood okro

Name: Seafood okro
Total time: 900 s
Yield: 4servings
Cuisine: Nigerian
Ingredients: 5 cups Okro (chopped or grated); 3 tbs Palmoil; 1 Iru pete (this type of locust beans is different from the one for eforiro); 5 Scotch bonnet (red or yellow rodo); 1/2 tsp Kaun (potash); 1 cup Prawn; 1 cup Crab; Seasoning cubes (I use knorr); to taste Salt

Faatimah Omotola @cook_7221492

Lagos

Okra(o) I put that in bracket so I won't be impartial to those of us that spell it with the 'O'. Ila alasepo as we call it in our house is the easiest and fastest soup to make and it is very delicious too especially when you throw in various "animals". More often than not when I make Okro I have left over items like fish, chicken, beef or snail so the party is merrier. This particular recipe I'm sharing is a simple seafood Okro I made recently. Seafood generally has a distinct flavor so even if it is just prawns you use, you would definitely get a different taste from your regular Okro. I used only prawns and crabs for this but you can do more by adding fresh catfish, mussel, oyster, lobster, periwinkle, mackerel ..... The list is endless. Knock yourself out. I'm sure by now you are already asking yourself, is this one defending project?* Lol...sorry.End of story. What you need

Faatimah Omotola @cook_7221492

Saved

Ingredients

15 minutes

4servings

5 cupsOkro (chopped or grated)
3 tbsPalmoil
1Iru pete (this type of locust beans is different from the one for eforiro)
5Scotch bonnet (red or yellow rodo)
1/2 tspKaun (potash)
1 cupPrawn
1 cupCrab
Seasoning cubes (I use knorr)
to tasteSalt

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Steps

15 minutes

1

Clean your prawns and crabs. (Here is me assuming you know how to devein the prawns and clean the crabs. If you don't know.....I'm not here... Bye.)
2

In a pot, add the seafood, the roughly blended rodo, salt and seasoning cube with about two cups of water. Bring to boil under low heat (cooking seafood with high heat ruins the flavor).
3

Once you notice the crabs and prawns have changed color to light pink, add the Iru, palmoil and a tiny lump of kaun about the size of half cube of knorr (kaun helps with the sliminess of the Okro, it may be flat without it and what is Okro without it being sticky?)
4

Add the chopped Okro and stir. You can correct the seasoning if there is need to but at this point the taste should be just perfect.
5

Okro cooks in minutes so the max time should be 3mins if you want to keep your Okro green and crunchy. Do not overcook. Your delicious seafood Okro is ready. Serve with eba, semo or amala. Enjoy!