Howdy Friends,
How have you been? I know posts have not been as regular, but there is a reason. Although not good enough to abandon you, please pardon me. I will keep doing as much as I can to ensure that cobwebs don’t take over :).
Tag: TPO
Ofe Ogbono and Nni Oka
As a bonafide Onitsha babe, Nni Oka + Ofe Ogbono holds a special place in my heart, and frankly in my life. It takes its position of honor in any authentic Onitsha Ado celebration, and is the queen of all soup/swallow combos in my books :).
“Ofe-Ogbono” means “Ogbono soup”, and “Nni Oka” is roughly translated to “Corn Meal” although it is not the actual “Corn Meal” we are all familiar with. “Ogbono” is the seed of a mango-like fruit. Most people cook ogbono with okro to provide crunch and texture. “Ogbono has a “draw” effect when cooked.
Mummy’s Pepper Stew
Growing up, rice was the standard lunch for sundays. I am not sure why, but it was usually Rice + Stew + Plantain + Coleslaw in my home on sundays.
Sunday stew was different from any other stew. It was more flavorful, very aromatic, and made with different types of animal protein not just chicken. The best part was that my mother usually cooked the sunday stew. My mother’s stew could not be compared to the help’s stew. It definitely had “Mummy’s” touch 🙂
Fresh Fish Stew
This stew screams fresh deliciousness. A combo of fresh TPO (tomato, pepper and onion blend), fresh fish (never frozen or iced), and herbs.
Make this for a seafood lover, and i promise you will win his/her love. 🙂
Ingredients:
- 2 large fresh tilapia fish, cleaned and cut into steaks
- 7 fresh roma tomatoes
- 3 fresh red bell peppers
- 1 scotch bonnet pepper
- 1 large fresh onion
- 1 stock cube
- 1 cup water
- 1 tsp salt
- 1 tsp thyme
- 1 tsp curry
- 1 tbsp mixed herbs (coriander, parsley, rosemary, thyme)
- 1/4 cup vegetable oil
Method
- Blend peppers, tomatoes and onions (TPO) until a chunky paste is formed
- Pour TPO into pot, add oil, water, spices and cook for 20 minutes
- Stir
- Add cleaned fish steaks and cook for additional 5 mins (do not stir at this point, else you may break the fish)
- check fish for donenss.
- If still raw, cook for additional 2 -5 mins
- Serve with rice, potatoes or any starch/veggie of choice.
Oya come Chop! 🙂
Yam and Egg Stew Reloaded
This is a reloaded version of our Yam and Egg Stew. This version is jazzed up with pan seared Shrimps.
Shrimps are one of those things that are so convenient and great to have on hand for week night dinners.
For this, I used:
- Yam
- TPO (Tomatoes + Peppers + Onions)
- 5 raw frozen shrimps
- 1 tsp ground hot peppers
- 1 tsp Ms. Dash
- 1 tsp. Salt
- 1 tsp herbs de provence
- 2 tbsp olive oil
Method
- Start with our Yam & Egg Stew
- Thaw the shrimps using cold water.
- Season thawed shrimps, and set aside.
- Heat a small pan and add the oil.
- Add shrimps to oil and cook for about 3 mins or until shrimp cooks on one side.
- Flip the shrimp to the other side.
- Look out for the pinkish color and a light crust.
- Remove cooked Shrimps from your pan and place on top of the Egg stew in your plate.
- Pour drippings on the egg stew too.
Enjoy with a cold drink or sky juice (aka water)
Oya come chop ! 🙂