How to make Nigerian Okro Stew

Nigerian Okro Stew

Having boiled Cooking Okro separately  and adding the  tomato stew on the plate is common in the south western part of Nigeria. Coming from the south east , I never really understood this as soups in the east are cooked in one pot. But I have since seen the economic and time sense , of this separation, makes for flexibility of use of the stew:) .
Today I am breaking the rule and taking okro and stew and making it one soup which is Nigerian Okro Stew.
I had the soup with pounded yam but also feel that you can attempt it with rice .
I even broke the rule of soups by adding tomato purée. I must say the result of this soup blew me over , even me :). The simplicity of this post tells you the simplicity of the soup.
Enjoy !

Nutri -Trip:
Okro contains huge amount of fibre and other useful nutrient. With its fibre content , it helps intestinal motion. Frequent consumption of soups with Okro keeps constipation at bay.

Recipe for Nigerian Okro Stew?

Ingredients
About 25 pieces Okro
Pieces of fresh fish( optional)
10 pieces Shrimp( dressed and deveined)
2 pieces Tatashe  Peppers
6 pieces Shombo Peppers
Yellow Cameroun Peppers ( to taste)
1/2 medium size Onion
1 table spoon Tomato Purée
1 cooking spoon Palm Oil
1 table spoon ground Crayfish
Few slices Uziza( optional)
Seasoning to taste
Salts to taste

Method
1, Wash and chop the Okro ( not finely)
2, Dress the shrimps, ensuring to remove the veins on the middle of the back as these carry a lot of sand
3, Blend shombo , tatashe and onion. Chop the yellow peppers
4, Heat the oil and fry  blended peppers and onion ,throw in the chopped yellow pepper and tomato purée
5, Add crayfish , seasoning and salt some water and boil the sauce for about 20 minutes. When cooked  the raw taste of pepper and tomato purée disappears.
6, Taste and add the shrimp and fish to cook. As soon as these are cooked remove from pot and set aside to prevent breakage in the soup
7, Add the okro and few  slices of Uziza and cook for about 4-5 minutes, stirring frequently. Correct the water if you feel soup is too thick.
8, Return the shrimps and fish to soup, taste for salt and voila soup  is ready!

Cooking Tip:
Do not cover the pot of  Okro when cooking unless  you want to reduce the resilience of the Okro .