Ethnic Traditional Recipe

Prepare seafood

Clean seafood: devein shrimp, scale and gut fish if whole. Rinse and pat dry. If using smoked fish, pick and flake bones out.

Heat a large pot over medium heat and add palm oil. Sauté half the chopped onion until translucent (2–3 minutes).

Add blended tomato and scotch bonnet pepper. Fry for 6–8 minutes until the mixture loses its raw tomato smell and the oil begins to separate.

Stir in the cleaned seafood, ground crayfish, seasoning cube and salt. Cook gently 4–5 minutes so seafood starts to absorb flavors.

Add sliced okra and 1 cup water. Stir to combine, cover and simmer on low for 8–10 minutes, stirring occasionally to avoid sticking. Okra will release mucilage and thicken the stew.

Taste and adjust seasoning. If using, stir in chopped basil/scent leaves at the end and cook 1 more minute. Remove from heat and keep warm.

If meats are not pre-cooked, season and boil until tender with 1 onion half, seasoning cube and salt. Reserve stock (about 1–2 cups).

Heat palm oil in a heavy skillet over medium heat. Fry the blended red bell peppers, blended tomato and scotch bonnet pepper for 8–10 minutes until reduced and the oil begins to separate.

Add sliced onion (the other half), and stir for 2 minutes. Add pre-cooked meats and a ladle of reserved stock to loosen the sauce. Simmer 5 minutes.

Sprinkle in ground crayfish and seasoning cubes, stir and simmer 2 minutes. Fold in chopped spinach in batches, allowing it to wilt between additions.

Reduce heat to low and cook uncovered 4–6 minutes until spinach is tender and flavors meld. Adjust salt to taste. Remove from heat and keep warm.

If meats are not cooked, boil assorted meats with 1 chopped onion, seasoning cubes and a little salt until tender. Reserve 2–3 cups of stock.

In a bowl, mix ground egusi with a little water to form a thick paste (pouring consistency) or form small balls if preferred.

Heat palm oil in a pot over medium heat. Add chopped onion and sauté 2–3 minutes until soft.

Spoon in the egusi paste in portions and fry in the oil, stirring constantly until the egusi becomes slightly dry and toasted (6–8 minutes). This develops a nutty flavor.

Add reserved meat stock and remaining water (about 3 cups total) slowly, stirring to break up egusi lumps. Stir in pre-cooked meats, dried/smoked fish and ground crayfish.

Simmer on low for 10–15 minutes allowing the egusi to cook through and the flavors to marry. Add chopped bitter leaves or pumpkin leaves and simmer 3–5 minutes.

Season with seasoning cubes and salt to taste. Remove from heat and keep warm.

Clean seafood (if not already). In a pot, add water (4 cups), chopped onion, whole scotch bonnet pepper, pepper soup spice mix, seasoning cube and salt. Bring to a boil.

Add the seafood to the boiling broth. Reduce heat to medium-low and simmer gently 6–8 minutes until seafood is cooked through (do not overcook shrimp).

Taste and adjust seasonings. Stir in fresh basil/scent leaves in the last minute. Serve hot as a light, spicy broth.

Pounded Yam (from yam flour)

Boil 2 cups water in a saucepan. Gradually add yam flour, stirring vigorously with a wooden spoon or yam pounder to avoid lumps. Cook for 3–5 minutes until smooth and stretchy. Cover and set aside.

Gari (Eba)

Boil 2 cups water and salt. Remove from heat and pour over 2 cups gari in a bowl, stirring quickly to form a smooth, stiff paste. Adjust water for preferred stiffness. Keep covered.

White Rice

Rinse rice until water runs clear. In a pot combine rinsed rice, 4 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and cook 15–18 minutes until water is absorbed. Fluff with fork and keep warm.

Portion main soups/stews (Seafood Okro, Efo Riro, Egusi Soup, Pepper Soup) into serving bowls. Serve with pounded yam, eba (gari) or white rice as guest preference.

Garnish each bowl with chopped parsley/basil and a wedge of lime on the side. Serve hot.