The Garden eggs and Okra looked inviting and fresh, resulting in me buying some from my local grocer.
My drive home included what I'd make out of my purchases. The decision to prepare Okra and Garden egg stew was quick, since I had some crabs and precooked spiced Lamb pieces left in my freezer.
The cooking time in making this dish was cut in half due to me precooking some elements of the dish, eg;
Tomato Passata and Steamed meat.
INGREDIENTS
350g of chopped Okro
350g of Garden Eggs
1 large diced Onion
250g of Crabs
GINGER BLEND 1 (Crabs)
30g of peeled Ginger
1 large Onion
1 teaspoonful of Aniseed
1 Habanero chilli
NDUDU’s PASSATA
300g of Tomatoes
2 cloves of Garlic
20g of Ginger
GINGER BLEND 2 (Lamb)
30g of peeled Ginger
1 teaspoonful of Aniseed
1 teaspoonful of Carom seeds
1 large Onion
500g of diced Lamb, Goat meat, Fish, Seafood or any Poultry of your choosing
20g of Tomato paste
4 tablespoonfuls of Vegetable oil or your preferred oil.
Salt to taste
Optional chopped Coriander for garnishing.
Method
PASSATA
Blend the Tomato, Garlic and Onion into a smooth paste.
Transfer the blended Tomato into a saucepan and place on a medium heat to simmer. Cook for about 30 minutes or until you have a thick double cream consistency.
Once cooled down, transfer the mixture into a container with a lid and use it when a recipe requires it.
STEAMED LAMB
Blend the Ginger. Onion, Aniseed and Carom seeds into a smooth paste.
Marinade the Lamb pieces for a minimum of 3 hours.
Transfer the meat into a saucepan and place on a medium to low heat.
Cook on a low heat for an hour and use when a recipe requires it.
Watch the full recipe on how to make this stew below;
Don’t forget to subscribe and share.
All recipes, photos and videos are by the owner of this blog.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.