A few days ago, my Gizdodo was featured on a blog and it really cheered me up. Thing was I had been ill, drifting in and out of sleep from being heavily medicated with flu pills and antibiotics, I had initially thought it was malaria and so I self medicated (don’t be like me).
That blog post reminded me a lot of a part of my life that I had not paid attention to at all this year. Cooking!
Not just cooking, because of course I have cooked food this year, but being a mad scientist in my kitchen. Using my cooking as a therapeutic outlet and chronicling it.
Not quite sure how I would fit this back into my life right now, but I’m sure I won’t let myself go too much to the extent that I’d neglect the things I love.
I love seafood as some people would know and this here is Prawn Dodo made using Gizdodo recipe. You should try it out.
• 500g Fresh Prawns
• 3 Ripe Plantains
• 1 Large Onion
• 4 Tomatoes
• Jalapeño peppers ( Bawa / Sombo / long tatashe ) As many as you want depending on how much heat you can handle. I used more than 10 pieces
• 3 medium sweet bell peppers (i used yellow, red, green)
• Scotch Bonnet (Ata rodo) as many as you want
• 1 cup beef Stock
• 2 Bouillon Cubes (knorr beef cubes in this instance)
• Salt to taste
• Vegetable oil ( to fry )/ Or Air fry
• 1/4 Coconut oil
– Dice up your plantains and fry till golden brown and set aside.
– Coarsely blend your tomatoes, onion and peppers. You can use as little or as much of any of these ingredients. What we want to get is at least 1 1/2 cups of the coarsely blended pepper.
– Chop you bell peppers.
– In a pot or wok add coconut oil, blended pepper, add 1 cup of beef Stock, taste for seasoning, if necessary season a little more. Cook with lid off till the water is reduced completely, turn the heat down a notch and allow the pepper simmer, then add chopped bell peppers and prawns.
– Turn the heat down completely and cover the pot/wok for 2 minutes to allow the prawns cook, take off the lid and cook for an additional 5 minutes, then stir it in well and add the fried plantain and stir in using a wooden or plastic spoon/ladle so as not to mash up the plantain.
Food should be an experience, one to be savored, explored, experimented with, played with and expressed.
I hope I can take you on different parts of my journeys with food through Ounje Aladun.
I'm Omolabake Bode-Matthew, a Foodie, Gardener, Entrepreneur ( I run a healthy beverage options company Fontaine De Vie), Mum, Wife, Lawyer by certificates lol, pretend art enthusiast, lover of good music, can't sing, can't dance...
And I welcome you to my blog.
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