Foodace Easy Seafood Okra

Ingredients.

4 slices salmon stake (722g)

Okra – 500g (finely sliced)

Prawns/shrimps (300g)

I large onion

2 scotch bonnet (ata rodo)

1 paparika pepper

1 cup meat stock

125g spinach

1/3 cup palm oil

1 knorr cube

Salt to taste

Instructions.

1. In a pot, put salmon steaks and prawns. Season with 1 knorr cube, ¼ of the onion, salt and black pepper. Cook on medium heat with ½ cup water, for 5 minutes.

2. Divide chopped okra in 2. Put one part in food processor with remaining onion, paprika pepper and scotch bonnets and process (aiming for the okra to be roughly chopped).

3. On a heat, place a medium put and heat up palm oil. Once heated, add the blended okra mix in the food processor and fry for 3-5 minutes. Stir continuously to avoid burning.

4. Add 1 cup meat stock and stir and then carefully add in the already cooked prawns and fish. Allow cooking for 2-3mins.  

5. Adjust taste by adding more salt or seasoning cubes.

6. At this point, add the remaining chopped okra and cook on medium heat for 2 - 3 minutes.

7. Stir in the sliced spinach, once wilted, turn heat off and serve hot. Can be eaten alone or paired with swallow of choice

Oxtail Pepper soup

Ingredients

1.2 kg oxtail.

1 teaspoon sea salt.

1 tablespoon Foodace Pepper soup spice.

1 medium size onion (finely diced).

2 scotch bonnets.

2 and ½ cup of water.

1 and ½ knorr cubes (bouillon cubes).

1 small paprika pepper (finely chopped).

2 garlic cloves.

4 Njangsa seeds (optional).

Basil/scent leaves (finely sliced).

2 tablespoons avocado oil.

Instructions.

1.  Wash oxtail, place in a sieve, sprinkle the salt and toss around to ensure salt spreads evenly.

2.   Heat up avocado oil, add half of the diced onion and the paprika pepper; fry for couple of minutes, then add the oxtail; season further with the knorr cubes and Foodacepepper soup spice.

3.   Sear oxtail for 5 – 7 minutes on high heat to seal in flavour, stir occasionally to avoid burning.

4. Now, blend together garlic, Njangsa, the remaining diced onion and scotch bonnets; blend with 1 cup of water.

5.    Pour the blended mix into the oxtail pot and add extra 1 and ½ cups of water.

6.    Stir in, taste and adjust taste either by adding more seasoning cubes or salt.

7.    Cover pot with lid, then transfer on to a medium gas burner (reduce gas to the lowest), allow the oxtail to cook slowly for 45 minutes to an hours or until meat is tender.

8.    Add basil leaves once cooked, allow for few minutes and serve hot.