3/15/2024 0 Comments Okra fish stew![]() To a pan, add the cooked stock fish, broth, add the soaked smoked catfish, ponmo and shawa to the stock fish and bring to boil for another 10-15 minutesĪdd blended pepper and palm oil to the pan and bring to boil for another 10-15 minutes.Īdd the locust beans, bouillon cubes, ground crayfish, potash if using, salt and continue to boil till all is combined. If you don’t want to do this, skip this process and continue cooking with the same pan. I usually strain my stock as I like a dirt free broth. If you will be using this, soak a day before use, wash it thoroughly to remove dirt and sand. I used smoked ponmo for this soup for extra flavour.Soak smoked catfish and shawa in hot water for about 15, drain and set aside.Blend scotch bonnet chillies and tatashe together without onions and set aside.Chop okra into desired sizes, use blender, grater or food processor to hasten the process.To a pan, add rinsed stock fish, bouillon cubes, salt, onions and bring to boil until fish is tender to desired preference.It allows a smooth flow in the kitchen and it makes cooking much easier and fun. All the flavour from the stock fish and other ingredients added would have infused in the soup, I must say this that your house might smell of iru and panla for a while but trust me it is all worth it.Ħ-8 pieces of stock fish (panla/okporoko)īefore you start cooking, it is very important that you prep everything you need. Leave this soup till the next day and mehn you would thank me later. This time around I made it the major component of the dish and gosh, I love every bit of it. I cook with stock fish most of the time but I hardly make it the major component of my dish. ![]() This fish can be quite expensive but sometimes you need to treat yourself to something good and different. The smell of stock fish is not pleasant but the taste is divine, there is a proverb in Yoruba land about stock fish that says “if you serve a man stock fish and he doesn’t pick his teeth afterwards, give him a woman and he would not take care of her”. The game changer for me in this okra soup is the stock fish (PANLA/OKPOROKO) that I used and I remembered to add locust beans (iru) this time around. This last weekend I made some Stock fish okra soup and yes I hearkened to the suggestion and made some changes to the previous one here. Few people responded and what they all had in common was the addition of ugwu and uziza leaves to their okra soup. I recently posted ila alasepo recipe from the blog archives in some facebook food groups and I asked people how they like their own okra soup.
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