Okra Stew With Prawns and Lobster Tails

By
Freda Muyambo
Freda Muyambo
Freda Muyambo
Celebrated food writer and blogger focusing on African cuisine. She has published recipes since 2011 on her blog My Burnt Orange.
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Updated on 02/10/23
Okra stew with prawns recipe

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
241 Calories
8g Fat
14g Carbs
30g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 241
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 16%
Cholesterol 178mg 59%
Sodium 433mg 19%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 30g
Vitamin C 42mg 210%
Calcium 132mg 10%
Iron 2mg 9%
Potassium 820mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ghanaians love okra or okro stew. More often than not, okra stew is served alongside a slightly fermented stiff porridge known as banku, however, it can be served with anything you like.

Okra stew looks complex, but it is simple and delicious, and very quick to make. It's best to use fresh ingredients when making the stew. Okra stew can be made in a variety of ways and even with an assortment of meats or seafood.

To give okra stew its traditional flavor, use of sustainably sourced palm oil is a must. The combination of palm oil, fish, and tomato yields a unique flavor that can be distinctly linked to Ghana. Red palm oil, rich in carotenoids, also adds vibrant color to the dish. In terms of texture and consistency, this stew can be made quite runny and can appear to be more of a soup. Keep cooking time to a minimum to avoid overcooking the okra, which can yield an unpleasant texture.

Serve this stew with polenta or semolina, or homemade sadza.

Ingredients

  • 2 tablespoons red palm oil

  • 1 yellow onion, chopped

  • 2 ripe tomatoes, chopped

  • 2 cloves garlic

  • 1 inch of ginger

  • 1 Scotch bonnet, or habanero pepper

  • 40 pods (400 grams) fresh okra, trimmed and cut into 1-inch pieces

  • 7 ounces (200 grams) large shrimp

  • 7 ounces (200 grams) squid, cut into rings

  • 10 1/2 ounces (300 grams) white fish fillets (like tilapia or bream)

  • 8 1/2 ounces (250 milliliters) chicken or fish stock

  • 2 lobster tails, in-shell, raw, optional

  •  Butter, for brushing, optional

  • Chopped scallions, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for okra stew
    The Spruce / Cara Cormack

  2. Heat the oil on medium heat in a large saucepan, and saute the onions until softened (about 5 minutes).

    Onion in pot
    The Spruce / Cara Cormack

  3. Add the tomatoes, garlic, pepper, and ginger to the pot and stir. Allow to cook until the tomatoes reduce (about 15 minutes).

    Add tomatoes, garlic
    The Spruce / Cara Cormack

  4. Add the okra to the pot, followed by the prawns, squid, and fish. Add the stock and stir. Reduce the heat and allow to simmer for 5 to 10 minutes or until the okra is just tender, then remove from heat to prevent overcooking.

    Prawns and okra
    The Spruce / Cara Cormack

  5. Preheat the oven to 400 F. Place the lobster tails flesh side-up on a baking sheet and brush generously with butter.

    Lobster tails
    The Spruce / Cara Cormack

  6. Bake for 12-15 minutes (depending on size), then remove from the oven, and brush with a little extra butter.

    Bake lobster
    The Spruce / Cara Cormack

  7. Transfer the okra stew into a serving dish, garnish with the spring onions, then top with the lobster tails.

    Transfer okra
    The Spruce / Cara Cormack

  8. Enjoy!

    Okra stew
    The Spruce / Cara Cormack