a bunch of Efo tete or callaloo(wash and chop) you could use spinach, kale or ugu
1 bellpepper
4 habanero peppers or ata-rodo
2large bellpeppers
2 tbsps. crayfish
1 tbsp dry pepper or chili flakes
½ inch ginger(optional)
bouillon
Salt to taste
Instructions
pound or blend half cup of the okra and set aside
Season the crabs, fish and shrimp with salt and the dry pepper; then set aside.
In a blender, roughly blend the bell peppers along with the hot peppers and set side
Place all the sea food into a soup pot and pour in some water to the level if the seafood. Season with a little salt and let it cook for about 5 minutes or until the seafood is cooked and the Shrimp/prawns have turned pink. Gently remove the seafood from the stock and set aside. Pour out some of the stock just incase it is too much. Pour the pepper mix into the pot with the stock and stir. Bring to a boil and cook for about 3-5 minutes; then add the okra, crayfish and the dry fish; then reduce the heat. Cook for only a few minutes as you do not want the okra to loose it's color and crunch. Stir in the seafood (don't worry about the fish breaking apart) and the tete leaves. Season to taste and set aside. The steam in the soup will cook the vegetables Enjoy with any swallow or even roasted plantains.
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/12/oiless-seafood-okra-and-efo-tete/