One of the reasons being that it’s slimy. Truth be told, I never really liked cat fish. My oh my! I never understood why a fish would be called a cat not until I saw it’s whiskers of course. If using crabs, add them right before you add the shrimp and let them cook for a few minutes. Always shake the pot to combine the ingredients. *Please do not stir the soup, so that you do not break the fish. Let soup rest for 10minutes before serving Your soup should be thickened at this point. Let the prawns cook until they have turned a good shade of pink. If the soup is still watery, add your soaked garri along with the prawns and shake the pot to combine. 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. Just right to the top of the fish then cover pot and on medium heat, bring soup to a boil. Pour hot water into the pot without flooding. Add your dry pepper, palm oil and crayfish. Roughly or smoothly blend all your peppers and pour over fish(some people use tomatoes, I never do). !On how to clean cat fish steaks look here Palm oil about 40mls(add more if you want to)Ī hand full of garri for thickening(make sure it is soaked)Ī hand full of chopped basil or scent leaves I whole cat fish cleaned, gutted and cut into steaks(medium-large) This soup has become one of the staples in my home and can be served with fufu, rice, eba, yam or even boiled potatoes. For this version, I used fish, crabs and prawns. You may also add any sea food you like to your soup. I never liked the slimy skin but one quick trick in my recipe works wonders. I always used Tilapia until I learnt how to properly clean cat fish. There are different types of fish that are good with this soup such as Tilapia and cat fish. I am not a Lazychef for nothing :)) I like to cut the cooking process in the kitchen when necessary. I do not see any need for that as it’s a messy process and could break the fish. I skipped some steps, like removing the fish from the pot and adding your thickener. I like this variation better as it is quick and easy. There are several recipes for this soup, some people add tomatoes and pepper, some people add only pepper etc. I have to say though, apart from the act of wooing :), this soup is just one more thing these folks have perfected 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. 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. (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. 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. 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.
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