Seafood Ogbono

SEAFOOD OGBONO

I’m in love with seafood and that is no secret. Making this was inspired by making Seafood Okra.

Recipe
1. Ogbono Seeds (a 170g milk tin size)
2. Uziza leaves (a handful of thinly sliced leaves)
3. Assorted Fresh Seafood (shrimps/crabs/prawns/fish)
4. Smoked catfish and stockfish
5. 1/8 cup dried crayfish
6. 1/2 tsp Uziza seeds
7. 5 dried Cameron Pepper
8. Cayenne pepper ( ground dried chilli pepper )
9. 1 tbsp palm oil
10. 1 tbsp ogiri
11. Salt
12. Seasoning cubes

Procedure

I used a slightly different method to cook this. I cooked the Ogbono separately before adding it to a lot of cooked seafood

To cook the Ogbono

  • Grind Ogbono Seeds with crayfish.
  • Blend Cameroon pepper and Uziza seeds together.
  • Rinse Uziza and Ugu leaves .
  • Put a clean dry pot on heat and add palm oil, next add the ground Ogbono and stir till all lumps are dissolved now add your meat stock, if you don’t have meat stock add water. The soup starts to thicken and get stretchy.
  • Now add ground Uziza seeds and Cameroon pepper, and a little cayenne pepper for extra heat -if you can take it-
  • Now add your dissolved -dissolve with water- ogiri, and allow to cook for about 5 minutes now add the Uziza leaves and turn off heat after 3 mins.

Preparing the seafood

  • In another larger pot, cook the seafood starting with the fish, cooked with water, onions, seasoning cubes, salt, shredded stockfish, bonga fish.
  • When the fish is almost done, add the Carbs and cook for 3 mins, then add the Prawns.

At this point pour cooked Ogbono into the pot of Seafood and shake it together to mix.

I stirred very carefully with a wooden ladle , cooked for 5 mins and lastly I added the periwinkle. Cooked for 1 1/2 mins and turned off the heat.

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Plantain Waffles

I’ve been pushing the  #Plantain #Chocolate competition for the #ounjegiveaway. So I’ve been sharing easy ways to  incorporate plantain and chocolate. Plantain waffle is an old recipe I shared last year. This is a different take on the earlier  RECIPE 

Plantain Waffle

Plantain Waffle topped with Frozen Yogurt, Honey and Milk Chocolate shavings

Recipe 

(Serves 5)

  • 4 large ripe plantains
  • 20g Butter
  •  2 cups Yogurt 
  • 1 cup flour 
  • 1/8 tsp Baking powder
  •  1/8 tsp Baking soda
  • 1/8 cup Sugar
  • 1 cup Milk
  • 1 tbsp *Vanilla extract 
  • *Cooking spray or oil to coat your waffle iron.

Procedure

▪     In a blender,  blend the plantain and all the other ingredients to a smooth  paste.

▪    Spray the waffle iron with some cooking spray or use a brush to apply oil on the iron to prevent the batter from sticking to the plates. (Use the waffle iron according to manufacturers instructions)

▪    Cook till waffle iron indicator says it’s done. 

Plantain Waffle topped with frozen yogurt, chocolate syrup and milk chocolate shavings
Plantain Waffle topped with Frozen Yogurt, Chocolate Syrup and Milk Chocolate shavings

Ofe Onugbu

In recent times I’ve done very little “cooking”, most meals have consisted of quick fixes, take outs or otherwise cooked by someone else. I had a rough start this year. Thankfully it’s been rough for the right reasons, Growth in my business Fontaine De Vie. Shortage of man power, break down of some machinery welcomed the growth, it was a gruelling time because we just had to meet up. I went from a production staff strength of 5 to 1 coupled with no domestic staff to help with the home front, I found myself borrowing more hours from the next day only to fall short. It’s amazing how my health didn’t fail in all of this. I made it through and I’m grateful for the lessons I learnt during the phase. Challenges are made to strengthen you, it won’t break you if you don’t let it.

Ofe Onugbu recipe is the same as that of Oha, only difference is the leaves, Oha and Onugbu (Bitter Leaf). I’m a yoruba girl who loves to cook eastern and south eastern soups, a little more pepper than the traditional requirement and I’m good!

Recipe

Ingredients

• Onugbu leaves (Bitter Leaf) a handful

Thickeners

• Cocoyam – 8 small corms

Or

• Achi (2 Tablespoons *powdered)

Or

• Ofor ( 2 Tablespoons *powdered)

• Red Palm Oil – 2 cooking spoons

• Assorted Beef meats

• Assorted dry Fish

• Fresh peppers (scotch bonnet / habenero /ata rodo)

• Salt to taste

• Crayfish (powdered)

• Bouillon Cubes

• 1 teaspoon Ogiri Igbo (for the traditional taste but optional)

Procedure

– Grind pepper and set aside.

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Blended Pepper
Blended Pepper

Achi on the left, Ofor the right, ground mixture of both in front

*If using Cocoyam

– Wash and boil the cocoyam corms till soft.
Remove the peels and in a blender , blend to a smooth paste you can also use a mortar and pestle , that is the more traditional approach.

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Mashed Cocoyam using a blender
Mashed Cocoyam using a blender

– Personally I buy, bitter leaves that have been washed in the market. However when I get home I pour boiling hot water over the bitter leaves and leave it steep for about a minute and strain, a friend advised I use salt to just wash it a little more instead of using hot water, to get rid of more of the bitterness. Now you may prefer to buy your own Bitter Leaf fresh , and wash from the scratch, I think it is tedious, but hey whatever rocks your boat. Set it aside.

– Season and boil the meats, when then are tender add stock fish and dry fish.

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– Add the pepper, ogiri Igbo and ground crayfish and cook for 10 minutes. Now add either Achi/Ofor powder mix or the cocoyam paste in small lumps then the palm oil

See Pictures below.

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Ogiri
Ogiri

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– Cover the pot and leave to cook on high heat till all the cocoyam lumps have dissolved. You can add more water if you feel that the soup is too thick.

* Remove smoked catfish if you are using any at this point to prevent disintegration

– Add the washed Onugbu (bitter) leaves and leave to cook for about 5 minutes.

* Ever since the Igbo woman who sells me spices adviced I use a combination of Achi and Ofor instead of Cocoyam, I have come to fall in love with it. The smoothness, the consistency, the taste, is so different from what I get with cocoyam. I love it.

Serve with your favourite starchy side dish. E.g Eba, Amala, Pounded Yam, even Rice.