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Below are the ingridients that are needed to prepare a tasty Red corn swallow with okra and fish stew:
- Use of Red corn flour.
- Prepare of Okra.
- Take cubes of Seasoning.
- Provide of Scotch bonnet.
- Provide of Onions.
- Get of Tomatoes.
- You need of Red chill.
- Prepare of Red boil pepper.
- Provide of Oil.
- You need of Fish.
- Take of Pomo.
- Use of Garlic.
- You need of Ginger.
Ready with the ingridients? Here are the sequences on producing Red corn swallow with okra and fish stew:
- Add water to your pot and put on fire allow it to be very hot but should not boil, then pour little amount of the corn flour and mix vert well to avoid lumps allow it to cook for few minutes..
- Get your turning stick and be pouring little flour at a time and keep string till you get a smooth and semi thick paste..
- Add small amount of boiling water cover and allow to cook for few minutes, then finally turn it and put it inside your cooler..
- For the okra.
- Wash and chopped your okra..
- Put desired amount of water in your pan allow it to boil then pour in the chopped okra after few minutes add in pounded pepper and onions, add your ginger, garlic and maggi mix every thing allow to cook for two more minutes and then turn off your heat..
- For your stew.
- Wash your fish and add water to it and set aside..
- Steam your tomatoes scotch bonnet, red chill, red ball pepper and your onions. When its tender and soft turn of the hear pour it in your seive to remove excess water then blend or bring it..
- Put your pot on fire add oil when hope pour in your chopped onions salute it then pour your tomatoes paste allow to cook and fry then pour in your fish and pomo and also the water allow to cook add in your seasoning cubes and also your ginger and garlic paste allow to cook one more time and it done..
The texture of the egusi cuts the slipperiness of the okra and makes this dish a perfect one for those who are leery of its consistency. Use stew beef instead of oxtails. But can't help but indulge – what I do to cut down on the. Okra is not a vegetable to be cooked al dente; it yearns for long, slow simmering, which makes it the perfect vegetable for stews. And, like onions, okra is wonderful caramelized and tossed in any vegetable medley.
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