Nigerian Inspired Gumbo
Prep time: 
Cook time: 
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Serves: 6
  • 2 cups of okra(cut into chunks)
  • 1 medium red snapper or tilapia cut into chunks(wash and season with salt)
  • 1lb raw shrimp(peeled and deveined; then wash and season with salt)
  • 3-4 plum tomatoes(cut into chunks)
  • 2 small red bell peppers(any color)(coarsely blend)
  • 2 habanero peppers(ata-rodo)(mash to a paste)
  • 2 chili peppers cut into little chunks
  • 2 small garlic cloves(mashed)
  • 1 tsp ginger(grated)
  • One small purple onion cut into chunks
  • 1½ tbsp. coconut oil
  • 1tsp chili pepper powder or Cameroon pepper
  • 3tsps paprika
  • 1½ tsp crayfish powder or crayfish paste
  • Meat stock or water(as needed)
  • 1 handful chopped Basil
  • 3 tsps flour(optional. See note)
  • bouillon
  • Salt to taste
  1. Heat the coconut oil in a cooking pot. Add the shrimp and let it cook on both sides until pink. Transfer the shrimp into a bowl; then add the onion and sauté until translucent. Add the garlic and sauté until fragrant(do not burn). Add the tomato, paprika and ginger. Sauté until the tomatoes have reduced a little. Add the bell pepper mix and cook for about 5 minutes until reduced. Add the fish and meat stock(do not add too much of the stock. Just to where it's a little soupy). cook for about 5 minutes; then check for seasonings(Stir in some salt and bouillon as needed). Add the peppers(ata rodo and chili), and basil. Cook for another 2 minutes. Stir in the shrimp, crayfish and chili powder; then set aside. Serve alone or with fufu or rice.
For this recipe, Okra is totally optional. You could add it after the shrimp(right before the onion) and cook until a little brown. Or you could cook it in a separate pot and add it when you add the basil. If you don't want to cook it in a separate pot, just mix it with a little warm water and pour it into the Gumbo(I hope this helps :) )
Recipe by Nigerian Lazy Chef at