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Seafood Okra Soup and Banku Recipe by Chef Essie

New Soul Kitchen

Source: CLEO TV

Chef Essie adds blue crabs, salted tilapia, and mackerel to this hearty seafood okra soup. Plus, see how she uses shrimp shells to bring out a sweet but sour umami flavor in this dish. Complete this dish with Chef Essie’s dark and stormy ginger drink recipe.

Ingredients

  • MACKEREL & STEW INGREDIENTS
  • 1/2 cup palm oil
  • 1 pound fresh blue crabs
  • 1 pound giant prawns
  • 1 large fresh mackerel
  • 3 medium-sized red onions
  • 1 tablespoon grated ginger
  • 3 cloves garlic
  • 1/3 cup sliced shallots
  • 3 habanero/ Scotch Bonnets blended
  • 1 can tomato sauce
  • 2 fresh tomatoes, diced
  • 1/3 pound smoked turkey
  • 3 tablespoons EssieSpice Mango Chili Medley
  • 5 tablespoons EssieSpice Coco-For-Garlic Sauce
  • 2 pounds of fresh okra fingers diced
  • Salt to taste
  • Pepper to taste
  • .
  • BANKU INGREDIENTS
  • 1 Pack of Banku flour mix

Instructions

Preparation for Mackerel
  1. Clean Mackerel thoroughly and lightly salt and pepper.
  2. Gently marinate with a tablespoon of EssieSpice Coco-For-Garlic sauce.
  3. Then place on a tray to be put in the oven for 15 minutes on each side at 350 degrees.
Preparation for Stew
  1. Heat palm oil in a large, deep cooking pot at medium heat.
  2. Add onions, ginger, garlic, shallots, and habanero/Scotch Bonnet.
  3. Cook until onions are soft and translucent.
  4. Add crabs and shrimp and then add EssieSpice Sauces and salt.
  5. Allow to cook for 5 minutes and remove the shrimp only and set aside.
  6. Add 1/3 cup tomato sauce and freshly diced tomatoes. Allow to steam for 5 minutes.
  7. Add the smoked turkey and Okra and stir everything together and allow to cook for another 10 minutes.
  8. Add the shrimp and mackerel from earlier and stir it all together.
  9. Allow to cook finally for 5 more minutes and serve with Banku
Banku
  1. Take 11/2 cups of Banku Flour and mix it with 11/2 cups of water. Mix until even with no clumps.
  2. Transfer to a deep saucepan on medium heat and continue stirring, it'll start to clump up like grits. Stir continuously until smooth.
  3. You can add water intermittently if the paste is too dry or thick and stir again.
  4. Serve with Seafood Okra Soup.

RELATED TAGS

banku recipe Chef Essie Bartels Chef Essies recipes Ghanaian food recipes New Soul Kitchen New Soul Kitchen recipes okra soup recipe

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