Peel and finely chop the garlic and onions; dice the red bell pepper and tomatoes.

Trim and slice the okra into rounds; halve the lime and set it aside for finishing.

Heat 2 tbsp vegetable oil in a large pot over medium heat; sauté the chopped onions for 5 minutes until softened.

Add the chopped garlic and diced red bell pepper; cook for 3 minutes while stirring.

Stir in the diced tomatoes and 1 tbsp tomato paste; simmer for 5 minutes until a thick sauce forms.

Season the sauce with salt, black pepper, paprika, turmeric, and pébé spice; stir for 1 minute to toast the spices.

Add the large prawns and cook for 3 minutes, turning once, until they begin to turn pink.

Stir in the cooked mussels and sliced okra; cook for 3 minutes until the okra is lightly tender.

Add 1 cup rice and 1 1/4 cups water; stir once to distribute the rice through the sauce.

Cover the pot and simmer over low heat for 18 minutes; rest off the heat for 5 minutes until the rice is tender.

Squeeze the lime over the rice and seafood; gently fluff the rice before serving hot.