So i was reading a Facebook post by a Muslim friend who currently lives abroad and she was more or less saying that she was grateful she was raised in Nigeria otherwise she would have believed Easter was all about eggs (and bunnies i might add)…. That made me laugh out loud but really, isn’t it is so true? Slowly too, i see this whole perception about Easter being about eggs and bunnies taking root here in Nigeria. It is already happening….
Gone are those days when as children, we sat in front of our “old style” boxed shaped colored televisions watching “Jesus of Nazareth” from Good Friday through Easter Monday with eyes filled with tears! Easter was indeed a sober and solemn time. We weren’t allowed to eat meat on Good Friday too so we new clearly that there was a difference between this celebration than the festivities at Christmas…. “Jesus of Nazareth” was a miniseries dramatizing the life of Jesus from birth to resurrection.
Various traditions abound all over the world in the celebration of Easter but it is important that as we celebrate these traditions in relation to Easter or other season or event, the younger ones don’t loose sight of the stories behind these traditions. Let the children know the stories behind that tradition or symbol…. You choose to celebrate with Easter Eggs? That’s alright but lets not forget to remember and tell our children that the (Easter) Egg symbolizes rebirth and in this case, the death and resurrection of Jesus Christ who God sacrificed because of His love for us so that we in turn can have a new life (be reborn) through the mercy and Grace of God! The backstory is important for real! 🙂
Now we can eat Seafood Okro Soup! 🙂
I can go on about how pleasant to the taste buds this dish is but i am sure that you get it already! 🙂
You can totally have fun deciding what seafood to use, the options are limitless. Here though, i have used Prawn, Shrimp, Crab and Croaker Fish as those were readily available but i could totally see myself throwing in some mussels, smoked salmon or smoked dry fish for extra flavor or whatever else you fancy!
This dish is a delight and once you have the items prepped, it pretty much comes together quickly with no fuss. You may choose to prep your items a day before and refrigerate so that your soup is ready in no time the next day!
…And here is a quick note to say thank you for reading and subscribing! I am able to keep writing in this space because you keep reading! Dalu nu! 🙂
- 5 to 6 Large Tatashe (Substitute with 4 Large Red Bell Peppers plus 2 to 3 Red Scotch Bonnets)
- 2 Medium Onions
- 1 Kg Okro (Okra)
- 1 Kg Crab (cleaned and rinsed thoroughly)
- 1 Kg Medium Tiger Prawns (peeled and deveined, tail on)
- ½ Kg Shrimp (peeled and deveined)
- 1 Kg Croaker Fish Steaks
- 150 mls Red Palm Oil
- 2 Stock Cubes (10 grams each)
- 3 teaspoons Salt
- 8 Tablespoons Ground Dry Crayfish
- Deseed tatashe or red bell pepper, peel onions. Rinse pepper and onions thoroughly, roughly cut them and place in a blender with about 250 mls water. Blend until smooth then set aside. Rinse the okro a couple of times, drain and chop.
- Place crabs into a large pot then add the blended pepper and onion. Place over medium high heat adding about 400 mls more water to the pot then bring to a boil. Reduce heat to medium. Add palm oil, stock cubes, salt and ground crayfish and allow to simmer for about 20 minutes.
- Stir in chopped okro and then croaker fish steaks. Taste and adjust seasoning to your taste, adding salt as needed (if you want it hotter, you may add some chili powder at this point) and allow to simmer for about 5 minutes before gently stirring in the prawn and shrimp. Simmer for an additional 5 minutes before taking of the heat. Serve with swallow, rice or your preferred accompaniment. Enjoy!