Over these weeks leading up to the GTBank Food and Drink Fair, one thing has been established: “Food is an Art”. If so, it follows that chefs will have mentors on the one hand, and protégés on the other.
What a good Food Artist will teach you in the kitchen is simple: There are no rules set in stone; just paint. Cook what works for you. Find a perfect blend for the ingredients you like, and create a masterpiece.
Some people, though they love Nigeria’s local dishes, fear to eat them, because they believe the foods are high-calorie contents. If you have been trying to figure out a way to eat Nigerian soups and swallow, and all the orishirishi and still loose or not add weight, we’ve got you covered!
The devil isn’t really Nigerian Food; it is what we choose as the ingredients, the quantities and portions, as well as the accompaniments… Some people love Egusi Soup, but not the one made with palm oil.
Those who only know the traditional way of making the soup may be outraged to hear of Egusi Soup made with vegetable oil. But they needn’t be. As a matter of fact, they should learn the new style, try it out, and judge for themselves.
Here’s a tried and trusted menu you will love: Okro and Mackerel Soup. Mackerel, popularly referred to as “Titus”, is a very flavorful fish and works really well in Okro Soup. The Okro itself is nicely sliced rounded and retains its shape when cooked.
This easy and healthy recipe is completely oil-free can be served with “swallow” or eaten alone. The mackerel and smoked mackerel add flavour and richness to the simple recipe with minimal ingredients. Once preps are done, this dish is ready in about 20 minutes.
Here goes the easy recipe:
- 500 grams Fresh Okro/Okra (Washed and sliced)
- 1 large Onion (Finely Chopped)
- 2 Yellow Scotch Bonnet Peppers (Nsukka pepper) (Finely Chopped)
- 3 Tbsp Ground Crayfish
- 1 tsp Salt
- 2 Stock Cubes (4 grams each)
- 1/2kg fresh Titus(About 1 whole, washed and sliced)
- 1 Large Smoked Mackerel (Titus) (Peeled and deboned and left in large chunks)
- 1 ½ Cups Water
- Prep all ingredients as stated.
- Add the water into a medium pot or saucepan and place over medium-high heat.
- Add chopped onion, yellow scotch bonnet, crayfish, salt and stock cubes, bring to a boil and allow to simmer, covered for about 5 minutes.
- Add fresh mackerel slices to liquid mix, cover and cook mackerel for about 5 minutes then carefully remove mackerel and set aside.
- Add Okro to liquid mix and allow to simmer for about 5 minutes, stirring from time to time (you don’t want to overcook your Okro as a slight crunch is preferred. If you prefer your Okro much softer, cook a few more minutes longer).
- Carefully stir in smoked mackerel chunks and cooked mackerel slices. Allow to heat up, about 3 minutes.
- Take off the heat and serve with your preferred accompaniment or on its own.