Wednesday, 19 February 2014


I never used to like okra soup, the thought of the slime would make me gag. Then a friend cooked this stew and at first i laughed at her eating rice and okra, made fun and asked if she also dunks her bread in water before eating since she's into yucky combinations. She asked me to taste it and i went from "God forbid" to "I'll only have some fish" to settling down with another spoon and then getting a recipe.

This stew is easy, it cooks a lot faster than Nigerian conventional stews. You can edit it to suit you as long as the okra and seafood remains constant.

1 Large Tilapia (scaled, gutted and cut)
1 White Onion (chopped)
3 Large Tomatoes (chopped)
2 Cups of Roughly Chopped Okra
1 Chopped Spring Onion
Seafood Mix (Prawns, Crab, Mussels, Baby Octopus, Calamari)
1 Cup Beef/Chicken Stock
Salt & Pepper
2 Seasoning Cubes
1 Teaspoon Curry
1/2 Cup Palm Oil

Pour your oil into a dry pot and allow to heat up but not get smoky. Add your okra and fry it for about 2 minutes, this cuts down the slime by more than half as fisherman stew isn't meant to "draw" as much as okra soup.

Add tomatoes and onions next and allow to cook together for about 5 minutes. Add beef/chicken stock as well as your tilapia and allow to cook for another 5 - 7 minutes depending on the size of your cuts of fish.

Sidebar: If you have no packaged stock or any saved, don't let your fishmonger throw away your fish head and fins after cutting them off and cleaning your fish. take them home, wash them, season and cook for 10 -15 minutes. Use a spoon to carefully remove any film that would've formed on the surface of the stock or any bits of bone, that should give you a nice stock.

Taste for seasoning and add to your taste. Always season AFTER you've added stock to food so as not to over salt or over season in general. A tablespoon of crayfish also works well with this ingredient, be careful not to add too much so it doesn't over power the stew.

Add palm oil and the seafood mix and cook for another 5 minutes and your stew is ready.

I still enjoy mine the way i had it the very first time, with white rice or i'd just dish up a hearty bowl of the stew alone and go at it with a spoon.

PS. I'm now an okra soup "semi-fan", its not on my top 5 of favorite soups but i eat and cook it pretty well. I even have a post on okra soup...


  1. This sounds interesting. I have an okro stew recipe [it is actually by Mark Bittman in his How to Cook Everything cookbook] that I love and that my mother has equally fallen in love with. It isn't as slimy as okro soup because it is slow cooked for about 45 minutes. It uses beef, tomatoes, only two tablespoons of vegetable oil, and more importantly to you - it is not slimy at the end. Let me know if you want the recipe. I will definitely be trying this and will let you know how this goes.

    Thanks for sharing,

  2. Hi EJ, that sounds like something i would definitely like to try. Please share. Thank you! :D
    And let me know what you feel about this recipe if/when you try it.

    1. I'm currently traveling for work and lost track of everything else. Here is a link to the campaign archive where I shared the recipe Okro Stew.

      The oil called for is vegetable oil, you can try it with palm oil if you want to experiment. Do let me know how it turns out.

  3. dayum girl you're making me hongry! So happy to have found your blog.

  4. thank you for this recipe.... im cooking it this weekend