ibkayee:

So you couldn't pack it in a takeaway bag again?

ToyinDipo:

Go cook your own

ibkayee:

Cook it for me

ToyinDipo:

Always at your service

ibkayee:

Better

ToyinDipo:

Haha, what am I doing on earth, if not to please you

iomoge2:
. I do know how to
I have a Mortar too
I love how fresh it looks
Mine looks dark
Guess cos I add grinded scent leaf to mine

I won’t again

Thanks muchos

amorprincesa:
Was it Agric palm fruit you used?

amorprincesa:
Was it Agric palm fruit you used?

ibkayee:

So you couldn't pack it in a takeaway bag again?

Martin0:


see them tafia people

Mariangeles:
It's the native one .

I bought those from someone that buys from bush market sellers .

izaray:
So you've been the one keeping biacan

Kenfil:
Bulk cooking! Saves time and energy

BlueRayDick:
So today is my birthday and I decide to treat myself to porridge, vegetable and croaker fish first thing before cakes start flying in and all.....

AjalaDtraveller:
Jollof rice with crocker fish from stew. I love to eat it with bananas.

BlueRayDick:
So today is my birthday and I decide to treat myself to porridge, vegetable and croaker fish first thing before cakes start flying in and all.....

Kenfil:
Shrimp fried rice��

lahips:
Fresh fish Okro soup

I imagine this with nice Akpu (fufu) and wash it down with cold Orange juice . . . . .

lahips:
Fresh fish Okro soup

lahips:
Fresh fish Okro soup

lahips:
Ingredients

Fresh fish, I really so not know the name of the fish
Okro( Diced)
Very little onions ( use this basically to give the palm oil flavour)
Fresh pepper
Seasoning
Curry leave

Wash the fish
Put the fish in the pot and season, I use maggi cubes, onga classic,( I really like onga classic, gives soups a unique taste) salt and pepper.

When the fish is done, now I said done as I can't tell exactly how long it will take to cook, different burners etc so done is when I can tell mine is done.

On a separate pot, 'bleach' your palm oil, that's a process where you allow the oil in the pot on fire for a while till almost all the bubbles that will show up dissapear, pour in your onions, very little onions and diced so tiny you can't spot it in the soup, cause usually I don't cook soup with onions.

Stir the onions for a while, I stir it till I get the aroma of the onions, then add fresh pepper and stir for about 30 seconds, then add my diced okro to the mix, stir for another 30 seconds depending on the quantity of your okro

After that I poured the contents. Which is the fried okro in palm oil with onions and fresh pepper into the pot with steamed fresh fish, at this point I add water to the level I want. I like my okro thick, so if you like your okro watery you add more water.

And season to taste.
Add the freshly cut curry leave and turn off the burner.
Usually when boiling fish I use very little water so that the fish absorbs the seasoning.

Serve with whatever sides you like. I just love to lick soups most of the time.

Hope that helps.

WHIZKIDEFE:
Comman chop oh