CJ’s Seafood okra and garri (ground cassava)

Thermos Taste for Adventure

I'm a 28 year old working professional from London. Whenever I do get a spare moment to cook, it simply has to be some spicy comfort food from Nigeria, to chase the winter blues away!

See method...
Serves 4
10 minutes to prepare and 1 hour to cook


  1. Cook the fish and put aside.
  2. Heat the palm oil and cook the okra in it for 5 minutes.
  3. Chop the red peppers and blend with the Scotch bonnet and some water until smooth.
  4. Add the mix this into the okra, and add stock cubes and water.
  5. Keep it cooking and make the garri.
  6. Boil a kettle and add the gari powder to a bowl. Gradually add the water and combine to a stiff dough.
  7. Add seasoning, paprika, crayfish (or anything else) to the okra. Add the fish and the seafood; cook further until it's all


  • 350g fresh fish (salmon/ tilapia/ croaker)
  • Salt and black pepper to taste
  • 1 tbsp vegetable oil
  • 350g chopped okra
  • 2 tbsp red palm oil
  • 2 red romano peppers
  • 1 Scotch bonnet pepper
  • 2 seafood or meat stock cubes
  • 1 tsp paprika
  • 200g cooked seafood selection
  • 400g Garri powder


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