Seafood Okra Soup


Source: Lopè Ayro
Prep time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Description

Rising star of African food Lopè Ariyo has taken inspiration from her heritage to create this recipe.

Ingredients

1  
onion (finely chopped)
1  
Scotch bonnet chilli (deseeded (if preferred) and chopped)
30  
okra fingers (finely chopped (tops and bottoms removed))
1  
vegetable stock cube (crushed)
1 teaspoon
dried dill
2  
sea bass fillets (chopped)
165 grams
raw king prawns
80 grams
squid rings (cleaned)
   
salt
   
cayenne pepper

Instructions

How to make Seafood Okra Soup?

1. In a large pan, melt 2 tablespoons coconut oil over a medium heat. Stir in the onion and cook for 5 minutes until it starts to soften. Add the Scotch bonnet and okra, then fry for a further 2 minutes.

2. Season with the vegetable stock cube and dill. Add 300ml water and when the soup starts to boil, turn the heat down to low and let it simmer for 10 minutes.

3. Add the sea bass, prawns and squid to the soup. Cook for 4 minutes or until the sea bass and squid turn opaque and the prawns are pink and cooked through. Season with salt and cayenne pepper, stir, then remove from the heat and serve.

Notes

1 onion, finely chopped 1 Scotch bonnet chilli,
deseeded (if preferred) and chopped
30 okra fingers, finely chopped (tops and bottoms removed)
1 vegetable stock cube, crushed
1 tsp dried dill
2 sea bass fillets, chopped 165g raw king prawns 80g squid rings, cleaned salt and cayenne pepper

see Hibiscus By Lopè Ariyo