Seafood okra soup is one of the most eaten foods in my household for good reason. Not only is it easy to cook but it comes in a very nutritive and low-calorie package which makes it a great meal for weight loss.
Okra, also known as lady’s fingers, bamia, or gumbo, or scientifically as Abelmoschus esculentus, is a plant of the tropical and warm climates that produce edible green pods. Ongoing research shows that okra possesses an abundance of health benefits as well as a potential food to help prevent and manage diabetes.
Tip 1: To retain its green color and increase slime of okra add a small piece of limestone.
To make this healthy version, I used the steaming method. Meaning I cooked the chopped okra pods under low heat for a short time. This helps retain or preserve the numerous nutrients ( iron, calcium, magnesium, Vit A. C and fibre) while cooking.
Tip 2: To reduce mucilage or slime, soak in vinegar before cooking.
Why I love seafood spinach okra soup
A nutrition powerhouse and delicious okra soup flavored with fresh prawns, shrimps, dried and fresh fish and fortified with fresh baby spinach leaves that comes together in less than 30 minutes.
- 500 g okra fresh
- 2 large fresh fish of choice
- 1 onion puréed
- 1 cup jumbo prawns shells removed
- 1 cup fresh shrimps shells on
- 1 catfsih dried
- 1 mackerel dried
- 1 handful fresh spinach any other green leafy vegetable will do
- small piece of limestone aka. kanwa
- salt & seasoning to taste
- 2 tbsp. crayfish
- 2 packets Sympli unripe plantain
- Water to cook plantains
Divide okra into 3 parts. Blend one part, chop one part and thinly slice one part. Mix all three parts and beat to activate slime.
Add 1 cup of water in a put, add limestone (kanwa) in water and boil until it melts completely.
Add püréed onions, dried fish, fresh fish, prawns, shrimps, and water. Bring to a boil and cook for 5 minutes to harden fish so it does not break.
Now add okra, spinach, salt, and seasoning. If using crayfish and pepper add these as well. Cook for 5 more minutes.
Add plantains into a pot and add enough water to cover the plantains.
Cook plantains to extra soft and mashy.
Using a food processor to blend plantains into a soft and smooth consistency. If your plantains are too hard, add warm water. Alternatively, you can use a mortar to pound plantain into fufu.
Enjoy with okra
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