WEST AFRICAN SEAFOOD OKRA STEW
This Seafood Okra Stew is a classic West African way to enjoy okra (also called okro): wiith tiger prawns and white fish in a flavorful tomato sauce.
Provided by Freda Muyambo
Categories Soup and Stew Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Place a good sized pot on the stove and heat up the oil. Fry the onions in the oil until they just begin to caramelize.
- Add the diced ginger and garlic to the pot and fry for about 1 minute. Add the tomato puree.
- Chop the tomatoes into small chunks and place them into a blender or food processor. If using scotch bonnet pepper, you may add the desired amount to the blender. Pulse or liquidize the ingredients until smooth. Pour them over the caramelized onion mixture and allow the sauce to cook down and thicken. This should take 10 minutes, and the oil will begin to rise to the top. Stir regularly to prevent burning.
- Prepare the okra by dicing. Quarter the okra pods, then chop them into ¼ inch thin slices. Set aside and move on to step 5.
- Add the prawns and white fish to the stew and cook until the prawns are pink and fish white and flaky. If using smoked fish, break them into chunks and add to the stew at this point. Add a little water to help the seafood cook and the stock cube. Allow the stew to simmer for 5 minutes to allow the flavours to infuse into the sauce.
- Add the chopped okra into the stew and stir. A little more water may be added now to encourage the okra to cook well.
- Now is a good time to check for seasoning and add salt only if required. Simmer for 10 more minutes and then the stew is ready to eat.
- Serve alongside banku, polenta or semolina porridge.
Nutrition Facts : Calories 623 calories, ServingSize 1/6 of recipe
WEST AFRICAN SHRIMP
My girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. -Sharon Scaletta, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil., In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.
Nutrition Facts : Calories 373 calories, Fat 26g fat (19g saturated fat), Cholesterol 138mg cholesterol, Sodium 763mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
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