Ghanaian Okra Stew


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. Infact he calls the Nigerian stew and okra the red and green soup.

Today we will take a trip to Ghana. Ghanaians and Nigerians do have a lot in common; especially when it comes to food. 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. Maybe because of how it’s made with a tomato base. Not forgetting that the Yoruba’s do call theirs Okra stew too.

My ajebutter had to get some allergy shots and with all the “mommy mommy” I had to make something quick. And what better recipe to make than one with okra. It’s quick it’s easy and it’s damn delicious! 🙂

I have seen some of my Ghanaian neighbors eat this soup with banku. A fufu mix of corn and cassava. Although I didn’t make mine with banku, we enjoyed it with yellow garri. As in the garri dey draw like pounded yam kaiiii!

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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. I couldn’t enjoy any soupy stew. It has to be a little thick for me. When it’s not pepper soup 🙂 Continue reading “Ghanaian Okra Stew”

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. I never understood for the life of me what she was eating until she explained that it was fisher man soup. 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. (A little history)…According to the different people I asked, Fishing has always being a dominant profession in the riverine parts of Nigeria and the fishermen eat most of what they catch. In the early days the fisher men with the little palm oil they carried with them would make soups out of their catch and sometimes eat it with roasted yam. According to my sources, the people of these areas love their seafood and liken their soups to good sex…well I won’t dabble too much into the sexual aspect as we are keeping it Pg. I have to say though, apart from the act of wooing :), this soup is just one more thing these folks have perfected

There are several recipes for this soup, some people add tomatoes and pepper, some people add only pepper etc. I like this variation better as it is quick and easy. I skipped some steps, like removing the fish from the pot and adding your thickener. I do not see any need for that as it’s a messy process and could break the fish. I am not a Lazychef for nothing :)) I like to cut the cooking process in the kitchen when necessary.

There are different types of fish that are good with this soup such as Tilapia and cat fish. I always used Tilapia until I learnt how to properly clean cat fish. I never liked the slimy skin but one quick trick in my recipe works wonders. You may also add any sea food you like to your soup. For this version, I used fish, crabs and prawns. Any seafood should work

This soup has become one of the staples in my home and can be served with fufu, rice, eba, yam or even boiled potatoes.

What you will need

I whole cat fish; cleaned, gutted and cut into steaks(medium-large)
I medium to large Onion
Half a pound of shrimp crayfish
palm oil about 40mls(add more if you want to)
1 habanero pepper or ata-rodo
1 finger cayenne or chili pepper
1 bell pepper
A hand full of garri for thickening(make sure it is soaked)
salt to taste
bouillon
1 tsp dry pepper
A hand full of chopped basil or scent leaves

*Method

!On how to clean cat fish steaks look here
*To cook soup:

put fish into a pot
roughly or smoothly blend all your peppers and pour over fish(some people use tomatoes, I never do). Slice your onion into the pot. Add your dry pepper, palm oil and crayfish. Season with salt and bouillon. Pour hot water into the pot without flooding. Just right to the top of the fish then cover pot and on medium heat, bring soup to a boil. Let it cook for about 10 minutes Once the fish is almost done, check to see if the soup is thickened; then add your prawns. If the soup is still watery, add your soaked garri along with the prawns and shake the pot to combine. Do not cover the pot. Let the prawns cook until they have turned a good shade of pink. Your soup should be thickened at this point. Garnish with Basil or scent leaves and. Let soup rest for 10minutes before serving
*Please do not stir the soup, so that you do not break the fish. Always shake the pot to combine the ingredients. If using crabs, add them right before you add the shrimp and let them cook for a few minutes.

 

On Being African & Ankara

When you go to a party, attend an event, host a seminar or simply just enter into the temple of God, the atmosphere is warm, colourful and bright with almost everyone clothed in a fabric of ecstasy but have you ever thought about what is behind the warmth, colourful, calming and inspiring atmosphere? How African the occasion or event or seminar seemingly is? Or what makes being an African, a thing of ecstasy?

Continue reading “On Being African & Ankara”

Coconut Yam Pottage(White Yam Pottage)

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White yam pottage. My very creation. I don’t know if there are any recipes out there, but this is my easy one pot no mess recipe. The first time I tried this recipe was with sweet potatoes and boy was it yum!

Anyway, I was one yam richer and dude I made everything you could have thought of with the one yam. This recipe inclusive. haha!

Coconut yam pottage or white pottage as I call it, is my favorite kind of pottage. Why? Well because of the use of coconut milk; which is one of my favorite ingredients.

If asked how I learnt to cook yam, I would give the credit to my mother. She made so many yam dishes that I couldn’t even name them all. Continue reading “Coconut Yam Pottage(White Yam Pottage)”