You could make some with oatmeal or even use bisquick □ For my Non-Nigerian readers, you can find any of these swallows in their powdered form at any Nigerian or African shop and all you have to do is roll the powder in boiling water. I’ve also had it with wheat swallow too and it was very good. My favorite accompaniment with this meal is Pounded yam or soft rolled garri. I combines my love for stew and okra and brings them into reality. I see this soup as the best of both worlds. I wouldn’t think other wise anyway because a lot of the Yoruba type of recipes I’ve tried are usually stew or pepper based. I don’t know for sure the origin of this soup, but I have heard so far that it’s a Yoruba thing. (I’ve learnt to have him take off his shirt before a meal of Okra and stew). In fact, anytime he sees me preparing stew, he instantly assumes that there will be a side of Okra and his favorite swallow and once I tell him “ummm, it’s for rice, he goes ” aAnytime I serve him this meal, he eats it very quietly. His silence during a meal usually means he’s enjoying it. I mean he would eat until his belly would be popping out and he would have the soup all over his chest. After the first day I made some for dinner, my ajebutter has always wanted more. I didn’t like it much, but lately I’ve been making a lot of it because of my ajebutter and I have grown to love it as much as he does. Growing up, my mother made this on some busy Sundays when she couldn’t be bothered with rice and stew. The red and green soup is a meal of simplicity and it’s made by mixing chopped okra with any type of Nigerian stew. Either way, it is a perfect meal.This is my son’s favorite soup of all time and I wouldn’t feel right if I didn’t share the recipe with you guys. Good enough on its own or with some rice on the side. Look at how rich, creamy, thick and colourful that sauce is. Once ready, squeeze some lemon juice onto the stew and as always, garnish with the chopped coriander leaves. The sauce will thicken as well as the beef, as all the ingredients also absorb the yummy and rich peanut flavour. The stew will be thick and low, so add your mix of peanut butter at this point, as well as your pinch of sugar.Ĭheck seasoning, stir well and cover and let simmer for about another half hour on low heat. Cover and let simmer for about 30-40 minutes. If its too dry, you can add a cup or two of water or stock. Once the vegetables are soft, add the beef, okra, and your dried fruits. The vegetables will also release their water into the sauce hence the need to keep the heat on medium low. This whole process takes a while as you want each added vegetable to be able to release its own flavour into the sauce. Once they both cook a little while, in go the bell peppers. The aroma of the dish at this point will have your tummy rumbling.Īfter the tomatoes cook down, add the carrots and let them cook a while, before adding the courgettes. I like adding some salt and pepper at this point then lower heat to let the tomatoes cook into a mush. Once onions are translucent, add the ginger garlic and turmeric paste and mix well.įollow in with the coriander stalks, paprika and mixed herbs, let cook fast without burning, then add the tomato paste and tomatoes. In the same pan, add the onions, ground coriander seeds and celery. Do not let it cook through though, or crowd the pan. Once hot add the beef and brown it on high heat. Toast the coriander seeds in a dry pan then crush roughly, ensure they do not burn. 2 tbsp smooth peanut butter, mixed into a 1/2 cup of water to dissolve.1 small bunch of coriander, leaves and stalks separated and chopped.1 tbsp chopped dry fruit (I used raisins and apricots).1 tomato, 1 carrot, I small courgette, all chopped.Chopped bell peppers (I used green, yellow and red).1 tbsp paste of grated ginger and grated turmeric and smashed with garlic.(The blend I had had some cinnamon, clove, and cardamom). Rub it with a little bit of ground mixed spice. It takes time though, as you let the different vegetables cook slow and release their individual sweetness and distinct flavor to meld into a thick, rich, hearty stew that sticks to the bones. It’s easy to make, colourful and flavorful. I chopped the okra instead of using it whole and also added in many more vegetables than the original recipe called for, as well as peanut butter. This recipe is adapted from an old cooking magazine I have, but I made it with a few changes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |