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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Creamy Surf Soup (Fisherman’s Soup)

The secret is out! I love seafood!! When Le Hubs and I were courting, he told me he believed he was allergic to seafood. The reasons he gave for believing so were quite vague. He’d eat fish and meals cooked with dried and smoked shrimps/prawns et al and he won’t react, it didn’t take long for me to realise it was just his mind because he didn’t particularly like what seafood except fish looked like. Needless to say, this right here is his favourite seafood soup, served with bread rolls. Last Night I served with Pani Poopo a Samoan Coconut Bread!

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This is soooooooo easy to make! !

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Recipe

Ingredients

•   1 kg  Fish (personal  preference Cod or Hake)

•   1 Kg Jumbo Prawns  (shelled and devined) •   Periwinkle *out of shell(le hubs is not a fan so I substituted with Snails)

•   Snails

•   Crabs

•   Calamari

•   1 Can Evaporated Milk

•   Seasoning Cubes

•   1/8 Cup Flour

•   20 g Butter

•   *1 tbsp vegetable oil

•   1 medium sized Onions

•   Stock (from the boiled fish)

•   4 Yellow Scotch Bonnet pepper (Milled) * You can use red but I love the heat and the flavour of this.  If you live in Nigeria, the igbo women who sell soup ingredients know it as fresh Cameroon pepper. If you live abroad you’d find yellow habenero pepper, please use only one, that pepper packs on too much heat for you to use more than 1

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Procedure

–   Make sure all your sea food and snail is properly washed and cleaned.

–   Season, boil, snail and fish. Debone and flake the fish

–   Chop onions

–   Melt butter in a pot on fire, add a liitle oil to prevent the butter from burning. If using margarine you don’t need oil.

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–   Add chopped onions and fry not to colour,  add flour to it and stir to make a white roux. (white roux is a mixture created by cooking flour and butter as a thickening agent).

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–   Remove roux from fire and pour hot  stock in it, making sure it does not form lumps, add more stock or water if too thick. If it forms lumps you can remove and sieve.

–   Put back on fire, allow to simmer for 10 mins when removing the scum then season  with salt, seasoning cubes, pepper and  evaporated milk

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–   Add snail, and all your seafood, leave to simmer for about 15mins and add flaked fish. Turn off the heat. Serve hot soup with bread rolls.

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