![]() This is the pot I made later that day, he wanted his’ with less Okra…. Stir vigorously to combine, then add the chopped okra gradually and stir,this is so you can control the thickness of the soup, combine and cook for 3 minutes.Īdd the cooked fish back into the soup, also add the cooked seafood, stir and combine but be careful not to break the fish, cook for 3-4 minutes and it’s ready….Īnd that’s it….Serve with your favourite swallow or eat it just on it’s own…. ![]() Covering Okra soup affects its viscosity.Īfter 5 minutes, take the fish out so they don’t break during the next step, now add the blended okra and chopped Atarodo… Now add the marinated fish and cook for 5 minutes… Important Tip: Do not cover the pot from now till the end of the cooking process. When the pepper has fried and oil has settled on the top as pictured below:Īdd 2-3 cups of the chicken/ beef/ seafood stock and continue to cook for 3 minutes… You’ll notice it’s not boiling here, I took the pot off the heat to take the photo as the steam was interfering with the picture quality…Īfter 3 minutes, pour the cooked seafood into a colander and set the stock aside. When it’s tender, add the crab claws and cook for 7 minutes…Īfter 7 minutes, add the rest of the seafood and crayfish, cook for 5 minutes. Nothing beats the flavour of stockfish in soups… Taste your stock as it needs to be well seasoned, if you haven’t got chicken or beef stock available, you’ll be using the stock later. Get another pot, add 3 cups of water, chopped onions, add salt, garlic powder and your other seasoning, bring to a rolling boil, throw in the Stockfish and cook for 5 minutes or until the Stockfish become slightly tender, by then it would have released some flavour into the stock. Next, add the blended pepper, Maggi crayfish and fry for 10-12 minutes… Then add the locust beans and 1 tablespoon crayfish, sauté for a minute… Get a big size pot, set on a hob on medium heat, add the chopped onions, sauté till fragrant. Wash the Okra thoroughly, blend or grate 1/4 of the Okra roughly and chop the rest a bit chunky (Blend the entire Okra roughly if you don’t fancy chewy Okra soup) also chop 1 Atarodo and set aside… When you’re ready to cook, blend the Tatashe, 2 Rodo and 1/2 of the Onion till smooth and set aside. Then mix some seasoning with salt and garlic powder, rub the seafood with this and chuck in the fridge overnight. Do the same with the fish but mix with a little bit of olive oil as well, and toss in the fridge overnight… This is quite necessary if you’re cooking Tilapia, Tilapia is quite a bland and almost naturally tasteless. To marinate the crab claws, crack the shells in one of two places, this is so the marinade can penetrate into the meat… also, remember to devien your prawns and clean them up. I scrubbed mine with a little kitchen brush. Soup Seasoning of your choice ( I’m using Aromat seasoning)įirstly, properly scrub and clean the crab claws if you’re using any as the shells harbour all sorts of dirt. ![]() 1 Maggi Crayfish or other Bouillon Cube of your choice
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