Otong Soup(Okra Soup)
Prep time: 
Cook time: 
Total time: 
Serves: 6
for meat
  • half lb of meats
  • 1tbsp of dry grounded pepper
  • 2 tbsps. of dry grinded crayfish
  • salt to taste
  • Bouillon
for soup
  • 1lb and a half of fresh okra
  • one bouillon cube(optional)
  • salt to taste
  • 2 cooking spoons of palm oil
  • 2 table spoons of dry grinded crayfish
  • 1lb of fresh prawns
  • 2 broken and prepared raw crabs
  • 1lbmussels
  • 1tbsp chopped Uziza(you may use a spicy curry leaf)
  • 1 handfull of spinach, Ugu(pumpkin leaves) or water leaves(any vegetable works)
  • 3 habanero pepper (Ata-rodo) (chopped)
  • I large red bell pepper(chopped) (very optional)
  • salt to taste
  1. wash your okra under running water in a sieve and chop them into any size you want
  2. Dump your seafood in a bowl of luke warm water and vigorously wash with salt. Repeat the process 3 more times and drain (make sure to thoroughly hand wash the mussels and remove any impurities)
  3. In a soup pot, wash and season the meats with salt, the bouillon,crayfish and some dry grounded chili pepper. Pour some water to the level of the meats and let it cook until tender.
  4. Roughly chop the habanero pepper and red bell pepper and pour along with the crayfish into the cooked meats.
  5. Let the peppers cook for about 5minutes
  6. Add the washed seafood and oil and cook until the prawns are pink and the mussels have opened up (discard any un opened mussel)
  7. Pour in the Okra and vegetable along with the uziza and stir. If the soup is too thick, add a little water. Check for seasonings and let the soup cook unconvered for another 5 minutes. Remove from the heat and cover. the trapped heat will cook the okra completely
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/04/otong-soupokra-soup/