​INGREDIENTS

1kg Fresh fish

2kg Fresh Nigerian tiger prawns

500g Dried fish or smoked fish (or both)

500g Stockfish (optional)

1 cup Crayfish

Habanero peppers (Atarodo)

1/2 kg Fresh spinach or pumpkin leaves (ugwu)

100g Fresh basil leaves

2 Medium onions

1 cooking spoon of Palm oil

Salt to taste.

Okro

PREPARATION METHOD

Chop the onions into large chunks, chop the peppers and fresh basil

Add in the fresh fish, tiger prawns, boiled dry fish, along with the chopped onions and peppers and dried crayfish and allow to cook for 5 minutes

Add in the Okro and using a folding action mix these in gently with the rest of the ingredients. Cook the soup for another 5-7 minutes until the Okro is al dente

Pour in the palm oil and cook for another 5 minutes

Wash and chop the fresh spinach or pumpkin leaves and add these to the soup and allow to cook for another 5-7 minutes

Remove from the heat and serve the Fisherman Soup while hot.

Advertisements