Nigerian Inspired Fish, Seafood and Basil Gumbo(because Nigerian recipes can be more)

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I was going to share a recipe for Dambu Nama(shredded beef suya); then this happened.

My son has been loving okra since he got diagnosed with some food allergies. Not only is it safer for soups, but it’s super healthy and great for his skin and other functions. I have never cooked so much okra in my entire life. I remember my dad made it everyday and later left me the duty to make it for him before he passed on(God rest his soul), but this one is like every day and some and it has to be a different recipe each time. Nigerian recipes don’t have to remain redundant you know!

Before I came to create this recipe, I was going through a whole lot…still going through some struggles, but I have king Jesus. I am a believer in Jesus, I have days I feel I have no faith, those kinds days when you begin to doubt everything; then God reminds you and says “Hey there, you know I’m here right?”

It’s very tough being an adult. This adult life is no joke. I always tell children and teenagers who cannot wait to grow up; to enjoy their life as children. There is nothing there oh! Stop rushing to grow up. Stop wishing you were somebody else. You never know what that person is going through. Be your own unique you. Enjoy each phase of your life, savor each moment, savor every age and time you find yourself, enjoy what you do, find your passion and have no regrets. Even though some things that happen to us in life are never planned, we never leave any situation without a lesson.

Anyway back to the Okra…For this recipe, I did not use the traditional gumbo recipe. In fact. I didn’t even Google it. I just remembered knowing what Gumbo looked like and what I wanted to achieve. I knew inside of me that it would be more than just using Nigerian spices and I had to do something more than a fusion. I made a whole sauce pan and everything was gone that same evening. One thing I like about this recipe is the fact that the okra remained crunchy. There is nothing as painful as eating soft gooey okra…oh my days! Don’t even!

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While this recipe is great to quench hunger, It is great for those on a healthy diet and those who are on the #fitfam drive. I didn’t set out to really do a #fitfam recipe; healthy? yes…the fitness bit is just a wonderful plus.

Hungry already? Now cook this

5.0 from 2 reviews
Nigerian Inspired Gumbo
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 cups of okra(cut into chunks)
  • 1 medium red snapper or tilapia cut into chunks(wash and season with salt)
  • 1lb raw shrimp(peeled and deveined; then wash and season with salt)
  • 3-4 plum tomatoes(cut into chunks)
  • 2 small red bell peppers(any color)(coarsely blend)
  • 2 habanero peppers(ata-rodo)(mash to a paste)
  • 2 chili peppers cut into little chunks
  • 2 small garlic cloves(mashed)
  • 1 tsp ginger(grated)
  • One small purple onion cut into chunks
  • 1½ tbsp. coconut oil
  • 1tsp chili pepper powder or Cameroon pepper
  • 3tsps paprika
  • 1½ tsp crayfish powder or crayfish paste
  • Meat stock or water(as needed)
  • 1 handful chopped Basil
  • 3 tsps flour(optional. See note)
  • bouillon
  • Salt to taste
Instructions
  1. Heat the coconut oil in a cooking pot. Add the shrimp and let it cook on both sides until pink. Transfer the shrimp into a bowl; then add the onion and sauté until translucent. Add the garlic and sauté until fragrant(do not burn). Add the tomato, paprika and ginger. Sauté until the tomatoes have reduced a little. Add the bell pepper mix and cook for about 5 minutes until reduced. Add the fish and meat stock(do not add too much of the stock. Just to where it's a little soupy). cook for about 5 minutes; then check for seasonings(Stir in some salt and bouillon as needed). Add the peppers(ata rodo and chili), and basil. Cook for another 2 minutes. Stir in the shrimp, crayfish and chili powder; then set aside. Serve alone or with fufu or rice.
Notes
For this recipe, Okra is totally optional. You could add it after the shrimp(right before the onion) and cook until a little brown. Or you could cook it in a separate pot and add it when you add the basil. If you don't want to cook it in a separate pot, just mix it with a little warm water and pour it into the Gumbo(I hope this helps 🙂 )

 

6 comments

  1. ekz says:

    “Because Nigerian food can be more”… you said it.

    The same thinking inspired me to make an inspired Udon soup. ( http://www.saitaku-food.com/workspace/upload-images/recipes/udon-soup.jpg ).

    Kept it simple, in a pressure cooker, I combined goat meat+ehu-seeds+veg bullion+spring-onions+scotch-bonnett peppers. When it was done, I added the Udon noodles, let it sit 5 minutes, and served. Tries bien…

    I’m not a chef by any means but have been dabbling recently with online recipes… I’ve bookmarked this site… looking forward to trying many of these. Thanks for sharing!

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