This seafood okra bundle contains:

1. Okra | Chopped
2. Pack of 6 crabs - Cleaned & cut into pieces
3. Pack of 6 snails (small size) - Pre-cleaned
4. Dried crayfish
5. Chopped scotch bonnet
6. Spinach
7. Onion

You can also add these to your order:

• Extra packs of okra if you like it chunky
• Your preferred fish. Available options include:
• Titus
• Hake
• Croaker ⭐
• Kote
• Tilapia
• Smoked panla - You can get it whole or shredded
• Locust beans for that special African taste
• Fresh ponmo
• Prawns/shrimps ⭐⭐⭐

Recipe

Ingredients:

• 300g fresh okra, chopped
• 250g shrimp, cleaned and deveined
• 6 crabs, cleaned and cut into pieces
• 200g fish fillet (e.g., Titus, hake, etc.), cut into chunks
• [Optional] Smoked panla
• [Optional] Pack of 6 Water Snail
• 1/2 cup palm oil
• 2 medium fresh tomatoes, diced
• 1 medium onion, finely chopped
• 2 scotch bonnet peppers, finely chopped (adjust to taste)
• 2 tablespoons ground crayfish
• 2 seasoning cubes or bouillon
• Salt to taste
• 1 teaspoon ground pepper
• 2 cups water or fish stock
• [Optional] 1 cup fresh spinach or ugwu (fluted pumpkin leaves), chopped (optional)
• [Optional] 2 cloves garlic, minced (optional)

Instructions:

1. Prepare the Okra:

• Wash and chop the okra into small pieces. You can also blend it lightly in a blender for a smoother texture.

1. Cook the Seafood:

• In a large pot, add water or fish stock and bring it to a boil. Add the crab and cook for about 5 minutes.
• Add the fish fillet, shrimp, and calamari to the pot. Cook for another 5-7 minutes until the seafood is just cooked. Remove the seafood and set it aside, keeping the stock in the pot.

1. Make the Sauce:

• In a separate large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent.
• Add the minced garlic (if using), chopped tomatoes, and scotch bonnet peppers. Cook until the tomatoes break down and the sauce thickens about 10 minutes.

1. Combine Ingredients:

• Pour the stock from the seafood pot into the tomato sauce. Bring it to a simmer.
• Add the ground crayfish, seasoning cubes, ground pepper, and salt. Stir well.
• Add the chopped okra to the pot and cook for about 5 minutes until it becomes tender and slightly slimy.

1. Add the Seafood:

• Gently add the cooked seafood back into the pot, making sure to mix it in without breaking the fish pieces. Allow it to cook together for another 5 minutes.

1. Add the Greens (optional):

• If using spinach or ugwu, add it to the pot and cook for an additional 2-3 minutes until wilted.

1. Serve:

• Adjust the seasoning if necessary. Serve hot with your choice of side, such as pounded yam, eba, fufu, or rice.

Resources:

• Ify's Kitchen
• Sisi Jemimah