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Categories:
okra chicken chicken chilli I onions stock oil tomato paste crayfish dried handful spinach leaf white pepper salt
Viewed: 6 - Published at: 7 years agoIngredients
- 3/4 pound okra
- 1 2/3 pounds chicken pieces on the bone
- 1 chicken stock cube more is optional
- 1 chilli I used dried chilli
- 2 onions medium
- 3 fish fillets stock
- 3 tablespoons oil
- 1 tablespoon tomato paste
- 2 tablespoons crayfish dried grounded
- 1 handful spinach leaf
- white pepper
- salt optional
Method
- If you have time pre soak your fish stock fillets in hot water to shorten their cooking time.
- Start with poaching your chicken in a large pot with water, chicken stock cube, diced chilli and diced onions. Add your stock fish fillets (you can cut them into smaller pieces to make them get softer sooner). Let it boil until the chicken is cooked and the stock fish is soft.
- Wash and cut your okra now. The finer the pieces the easier it is for it to make it draw. Cut each okra 3x diagonally and then cut into small pieces. To speed up the time cut your okras diagonally first and then when cutting them into smaller pieces do it in larger numbers (about 6 at a time).
- In a pan on medium heat up your oil and tomato pure and your okra. Lower the heat and stir well for about 2-3 minutes when your okra will start to draw. Slowly ad a part of your chicken/fish stock and continue to stir well. Add all your stock left and continue to stir.
- De freeze your leaf spinach and cut it into smaller pieces. Add it to your okra soup together with your crayfish. Stir well again.
- You can add more water to obtain your preferred consistency. Add your meat. Stir well and let it simmer for about 2 minutes. The okra should still have a nice fresh green colour. The colour starts to fade when the okra is overcooked. Now serve with pounded yam
- Enjoy.
