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Seafood Okro

by on February 25, 2015
 

‘Mehn, soup get level’…and this is up there with the best.

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A pot, choc-full of the freshest seafood – crabs, lobster and fish.

I like to cook it in a shallow pan so the fish doesn’t ‘scatter’ :).

I start off with making a quick stock – a combination of fried lobster shells in palm oil and salt, with the strained liquid from pureeing prawn heads (if available).

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After a few minutes, the crab chunks and fresh fish go in – Tilapia in this case.

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As many hands make light work, the okro is being sliced into rings by the very capable @toksyk27@Buky was here too, tutoring us 🙂 on things….life and stuff 🙂

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Cleaned prawns and steamed lobster follow.

All the while, everything cooks on low heat – a simmer, bubbles barely breaking the surface as we check for seasoning and adjust – a pinch of salt over the fish, fresh yellow chilies in the sauce.

When we begin to make progress and the pan fills up with seafood, I remove the lobster shells – their purpose has been served.

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The soup is becoming just that, soup – drawing liquid out of fish and mingling with the sticky, gelatinous essence that is okro. And Ogbono.

A handful of green leaves are tossed in, not with careless abandon so much as strewn. The lid goes on. To set the greens, causing them to wilt but not wither.

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We’re almost there.

A few more minutes simmering and that’s it. Done.

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Our bowls are set, stacked and ready to receive this offering of our seas.

We eat it as a starter. The main course? Banga.

We’re sated.

Talk about food for the gods.

_DSC0734[wpurp-searchable-recipe]Seafood Okro – – – [/wpurp-searchable-recipe]


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