Okra and seafood are natural partners, and this bowl proves it. The okra is chopped and cooked only long enough to keep its bite and its draw, then brought together with palm oil, crayfish and pepper into a soup that is light on the stomach but full of flavour.
The seafood adds a sweet, briny note that plays off the okra's freshness. The heat is moderate. Eat it with eba, fufu, semo or pounded yam, hands preferably. Prices are in RWF.
Enjoy it at our Remera restaurant, or order online for pickup or delivery across Kigali from Jollof Bistro — The Best Nigerian Food in Kigali.
