![]() My aunty is from Bayelsa and Fisher man soup (which is different from the “Native soup”) is predominantly made and eaten by the people who are from the riverine areas of Nigeria like Bayelsa, and the other Cross riverine areas. I never understood for the life of me what she was eating until she explained that it was fisher man soup. I’m remembering my visit to an aunt and every time I was at her place, she was always cooking fish and oil with peppers. When it’s not pepper soup □ Continue reading “Ghanaian Okra Stew” → I couldn’t enjoy any soupy stew. It has to be a little thick for me. With what I saw online and what I’ve seen my neighbors prepare, this stew is usually made to look quite soupy, but mba not for me o. As in the garri dey draw like pounded yam kaiiii! Although I didn’t make mine with banku, we enjoyed it with yellow garri. ![]() I have seen some of my Ghanaian neighbors eat this soup with banku. It’s quick it’s easy and it’s damn delicious! □ And what better recipe to make than one with okra. My ajebutter had to get some allergy shots and with all the “mommy mommy” I had to make something quick. Not forgetting that the Yoruba’s do call theirs Okra stew too. Maybe because of how it’s made with a tomato base. Apart from Egusi, jollof rice and suya, we do share similarities in how we make our okra and to them it’s called Okra stew. Ghanaians and Nigerians do have a lot in common especially when it comes to food. Infact he calls the Nigerian stew and okra the red and green soup. If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".I am a huge fan of Okra thanks to my ajebutter. No telling how many times I make it in one week. Even my son the gluten free ajebutter loves and prefers a meal of okra over anything else. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). I believe it's possible to enjoy what you eat and still be healthy. The big challenge is keeping the food tasty. I deconstruct every recipe I like, and try to make it with healthier ingredients. I'm also constantly working on healthier ways to prepare food. Sometimes, I don't get started with my prep work until 12:30 a.m. My wife is a teacher, so this can be very late at night during the summer. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. In other words, my available times for cooking are very limited. If I try to cook when my kids have their friends over, I'm certain to be interrupted. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. I have two teenagers who keep things very busy around our house during the daytime. To assemble, ladle the gumbo into a bowl with rice.Add water, increasing or decreasing to achieve desired consistency. Fold in the catfish and sausage, reduce the heat and simmer for 5 minutes.Using the pan with the rendered fat, cook catfish on medium heat until cooked through, flipping over after a few minutes. ![]() Remove from pan and place on paper towel, but leave the rendered fat in the pan. While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned.Reduce the heat to medium, and continue cooking for 15 minutes. Bring the liquid up to a boil, about 8 minutes. Stir in the stock, corn kernels, bay leaves, oregano, and thyme. ![]() Add the tomatoes, garlic, and serrano pepper and cook for about 5 minutes.Add the shallots, celery, okra, and bell peppers, cooking for 5 minutes.Continue stirring and turning over the roux until the color resembles chocolate, about 15 minutes.When cool, cut kernels off the cob and set aside. Add corn and heat until bubbling again, then reduce heat to a simmer. While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils.When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux. In a large pot over medium heat, add the oil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |