CJ’s Seafood okra and garri (ground cassava)
I'm a 28 year old working professional from London. Whenever I do get a spare moment to cook, it simply has to be some spicy comfort food from Nigeria, to chase the winter blues away!
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Serves 4
10 minutes to prepare and 1 hour to cook
Method
- Cook the fish and put aside.
- Heat the palm oil and cook the okra in it for 5 minutes.
- Chop the red peppers and blend with the Scotch bonnet and some water until smooth.
- Add the mix this into the okra, and add stock cubes and water.
- Keep it cooking and make the garri.
- Boil a kettle and add the gari powder to a bowl. Gradually add the water and combine to a stiff dough.
- Add seasoning, paprika, crayfish (or anything else) to the okra. Add the fish and the seafood; cook further until it's all
Ingredients
- 350g fresh fish (salmon/ tilapia/ croaker)
- Salt and black pepper to taste
- 1 tbsp vegetable oil
- 350g chopped okra
- 2 tbsp red palm oil
- 2 red romano peppers
- 1 Scotch bonnet pepper
- 2 seafood or meat stock cubes
- 1 tsp paprika
- 200g cooked seafood selection
- 400g Garri powder
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