How to Make Seafood Okro Soup and The Ingredients You Need.

Seafood okro is a love language, and you can’t convince me otherwise.

If you’ve ever had a well-made pot of seafood okro, you already know it’s that kind of soup that makes you bite your tongue, slides down your throat in the most satisfying way, and makes eba or fufu disappear before your very eyes.

This isn’t just soup. It’s a full-body experience. The sweet, earthy taste of okra combined with juicy shrimp, spicy crab, flaky smoked fish, crayfish, stockfish, chunky beef and snails? It’s the kind of meal that makes you dance a little between bites.

So let me walk you through exactly how I make my seafood okro, the ingredients I use, the tips I’ve learned over time, and of course, where I get my good stuff.

What You’ll Need to Make Seafood Okro Soup

First things first, you don’t have to stress. I know you might already be salivating from the imagination of this soup paired with your favourite swallow and you are in the U.S wondering where you will get the ingredients to make a good pot of Okro soup. Everything you need is either at your local African store or just a few clicks away right here on L’Afrique Market.

Seafood Line-Up:
- Shrimp or prawns – fresh or frozen, just make sure they’re juicy!

- Crab – the legs, the claws, whatever you can get.

- Smoked fish – like Titus or catfish (gives it that smoky base).

- Periwinkle – if you’re feeling extra and want a bit of chew.

Photo from Mile 12 Market

- Stockfish or dry fish – soak ahead if it’s really dry.

Photo from 24 hours market 

The Soup Basics:
- Fresh okra (chopped or grated depending on your preference)

- Scotch bonnet pepper (I blend mine with a little bit of onion)

- Crayfish powder - this is one ingredient that adds a unique taste to it (I love to add it to my okro)

- Palm oil (not too much, just enough to bind the flavors)

- Seasoning cubes, salt

- A little meat stock or fish stock

Photo from Betty Crocker

- Uziza or Ugwu leaves if you like 

 

How to Make Yummy Okro Soup – Step by Step

1. Boil Your Seafood

I like to start by boiling the tougher seafood first — crab, stockfish, periwinkle — with onion and seasoning. The stock is really great to add character to your soup. Don’t throw it away, it’s the base for your soup.

2. Prep the Okra

Chop into small rounds if you want a bit of crunch, or grate it if you like your okro extra slippery.

3. Make the Base

In a separate pot, heat some palm oil, add your blended pepper/onion, and fry for a few minutes till the aroma hits. Then I pour in the crayfish, seasoning, and seafood stock from earlier. Let it bubble for a bit.

4. Add the Seafood

Throw in your shrimp, smoked fish, and boiled crab. Stir gently. Don’t overcook the shrimp, abeg — nothing worse than rubbery prawns in a lovely soup.

5. Time for Okra

Add the chopped or grated okra. Stir gently and cook until it reaches your preferred texture. I usually give it 5–8 minutes, tops. If I’m feeling fancy, I’ll toss in some uziza or ugwu leaves for color and taste.

By the time you are done, you should have something similar to this. Looks yummy, yes?

What to Eat It With? Let’s not even lie, seafood okro shines brightest when paired with any of the classic swallows: Eba (garri), Semo, Fufu, Amala etc

My Go-To Tips

• Use fresh okra if possible, it makes all the difference.
• If you like your okra really slimy, grate at least half.
• A little crayfish goes a long way, don’t skip it.
• Let the soup rest for a few minutes after cooking. The flavors settle, and it tastes even better.

Get Everything You Need to make Seafood Okro at L’Afrique

One thing I love about L’Afrique Market is that it’s made for us. From palm oil to smoked catfish, crayfish, swallows, and even kitchen essentials like net sponges and Maggi, it’s all there. Delivered right to your doorstep in the U.S.

So if you're craving seafood okro but don't know where to start, this is your sign to make it happen.

Closing Out

I hope I have been able to convince you and not confuse you that Okro is the GOAT! Make it this weekend. Invite a friend. Eat with your hands. Let the okro glide smoothly down your throat. And then thank me later.

See you in the next blog and oh, if  you do make Seafood Okro inspired by this blog share the results with me in the comments.