I like the food processor option best because it is fast and easy and I like to feel the firmness of the okra when eating.Īdd some olive oil to a wide skillet and pour in the chopped onions and bell pepper. You can chop them into large or small chunks with a knife, use a food processor to coarsely chop them, or use a grater. Chop the bell peppers and onions.įor the okra, you have several choices. Once the seafood is ready, let’s work on the vegetables. I leave mine in the shell but it really just boils down to preference. Take them out and either leave them in the open-shell or take it out of the shell completely. Shake the pot to make sure all of them have a chance to be steamed and open up. If any of the clams are open and would not close when you press them together, it means it’s not fresh anymore and you would have to toss them.Īdd the clams to the boiling water and after a few minutes, they will begin to pop open. Make sure they are closed when you buy them. Once they’re done, set them aside.Ĭlams are quite easy to prepare. Stir fry the shrimp but flip the codfish just once, halfway. If you have a wide pan, you can fry both the shrimps and codfish together, side by side. Since the codfish and shrimps will be pan-fried, we want to prevent an oil-splashing situation.Īdd a little oil to a pan on medium heat. Wash the seafood items and gently pat them. I start by boiling the water for the clams while I prepare the codfish and shrimp. To save time, I have several things going on at the same time. I like to prepare it from scratch sometimes and season it how I want to but there is absolutely nothing wrong with buying it pre-cooked and just throwing it all in. This will vary with the type of seafood you have and whether you buy it pre-cooked or raw.įor this recipe, I use raw shrimps, clams, and codfish. But the end result is worth it, I promise!įirst, you have to prepare the seafood. The prep work is a bit involved but the actual cooking takes only about 10 minutes. You can substitute with your favorite spices but the cayenne pepper and bouillon powder combo are absolutely delish! Spices: Bouillon powder, cayenne pepper, ground crayfish, black pepper, and salt.Vegetables: Bell pepper and onions for a delicious infusion of flavor.The okra has a nice firm bite to it when it’s fresh. You can use frozen okra but fresh is so much better. Okra: I use roughly 2 cups of okra chopped in my food processor.For this recipe, I use codfish, shrimps, and clams but I often mix it up based on my mood. Seafood: You can literally use any seafood combo that catches your fancy – prawns, catfish, crabs, tilapia, shrimps, etc.It is so filling and nourishing due to the variety of seafood options you can make it with. This Nigerian seafood okra is best eaten by itself and is prepared differently from the okro soup recipe, which can be eaten with fufu. Everything about it just screams pure comfort food. There is so much to love about this seafood okra dish. See this pepper mix post for a guide.īuka stew recipe is a must-have in every woman’s kitchen, it can be used with any swallow of choice, bread and even rice.This Seafood Okra recipe is a delightful blend of fried okra, shrimps, clams, and codfish, spiced with rich, irresistible flavors that will hook you in from the first bite! Also, make sure the ratio of the red bell you use is more than the tomatoes this will help achieve a rich stew colour and great taste. If you don’t want to go 100% on the palm oil, do a half and half with vegetable oil. To cook this Buka stew, it is important to use palm oil as it can’t be compromised at all in this dish. What they do is they wake up on time, set a goal for the day and make sure the punters get the food any time they get to their restaurants (Buka). Cooking Buka stew is very easy and it requires patience, I like this phrase in the kitchen ‘never rush a good thing’. I was able to relive the memory of this stew when my mum visited and made it, the look, colour and taste was spot on. Nigerian beef stew is evergreen and I would say again, my mama makes the best. One stew that is surely on the menu is Buka beef stew. In fact, one of my friends used to say the dirtier the better simply meaning that the more skanky the restaurant (Buka) looks, the better the food tastes. I must confess here, I have had a few shares of iya Basira’s Buka stew (Iya Basira is an alias for some of the many women who owns a Buka or ‘mama put’ in common parlance). ‘Iya Basira’s’ stew or Buka stew has been saving lives since forever.
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