Fisherman soup is like throwing all catch in a fisherman’s net in a pot. Its a soup where all the delicious names in the sea comes to party. Based on your preference of seafood, you can add or remove any of the given sea food
Ingredients
Ngolo
Fresh fish
Crabs
Perewinkles
Shrimps
Big dried prawns
Cocoyam powder
Utazi seeds
leaves Utazi
Palm oil
Salt
Seasoning
Fresh scoth bonnet pepper
Steps
Add water in a pot and boil the crabs with little salt half way.
Add the ngolo and continue cooking
Then add the fish and big dried prawns and some seasoning to taste
When the fish is half way cooked, remove from the stock and set aside to prevent it from scattering
Then add little more water and add perewinkles and grinded pepper and some palm oil and cover to cook
When the oil is cooked and well incorporated, add the cocoyam flour mixed in little water and stir in until slightly thickened
Then put back the precooked fish, shrimps, uziza leaves and cover to cook
Let it cook for 5-6 minutes more and turn off heat
Preparing Flame Grilled Fish is an exciting process, in tune with nature. It can be savored year-round, which makes it an appetizing social activity, best enjoyed in the garden, cottage, or outdoors.
INGREDIENTS
1 teaspoon finely minced garlic, about 3 cloves
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice, orange juice, or dry white wine
1 tablespoon balsamic vinegar or sherry vinegar
a pinch of cayenne pepper or hot red pepper flakes (optional)
1/2 teaspoon ground cumin, or 1 teaspoon or more chopped fresh herbs such as rosemary, dill, parsley, thyme, cilantro, basil, or mint, or 1/2 teaspoon dried thyme or oregano, crumbled
freshly ground black pepper
2 pounds fish steaks
lemon wedges for garnish
PREPARATION
Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
Build up a fire, using good hardwoods if you’re cooking in a fireplace or the best hardwood charcoal (not fake-wood briquettes) if you’re using a grill. Let the fire burn brightly and die down until you have a nice bed of hot coals or embers. Large pieces of fish can be set directly on the grill, but to prevent smaller ones from falling through and burning up, you may want to use a special grid made for fish.
When you’re ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat. Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness—fish should be opaque all the way through—by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
The ultimate summertime favourite. Buy the freshest seafood you can for this simple platter with the dipping option of choice.
Ingredients
6 cooked lobsters, halved lengthways
6kg cooked prawns
1500 g smoked salmon slices
Crushed ice, to serve
Lime wedges, to serve
Instructions
To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and paprika in a small bowl. Cover with plastic wrap and place in the fridge to chill.
To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
To make capsicum salsa, preheat a grill on medium. Cook the capsicum, skin-side up for 5 mins or until skin chars and blisters. Transfer to a bowl. Cover with plastic wrap. Set aside for 5 mins. Peel skin and finely chop capsicum. Add tomato, capers, vinegar and oil.
Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges.
The spicy, chewy goodness of peppered snail consists of boiled snails sautéed in onions, peppers and spice. This spicy Nigerian snail dish is quite easy to prepare and is a guilty pleasure of a lot of Nigerian homes
Main Ingredients
2 lbs (about 0.907 kg) Shelled jumbo snails – Jumbo snails or apples snails found in the frozen isle of local Asian markets are great alternatives to the African giant snail. Though smaller, they will provide a close substitute to the original experience.
2 large Onions
2 Scotch bonnet peppers (you may use less depending on your spice tolerance)
These ultra crispy baked potato wedges are coated in seasonings and cooked in the oven to golden brown perfection. These baked fries are the perfect side dish for almost any meal, they’re just as flavorful as the deep fried variety but with way less calories!
INGREDIENTS
4mediumRusset potatoesscrubbed and cut into eighths
1/4cupolive oil
1teaspoononion powder
1teaspoongarlic powder
1teaspoonsmoked paprika
2teaspoonssalt
1/2teaspoonpepper
1/3cupfinely grated parmesan cheese
2tablespoonschopped fresh parsley
cooking spray
INSTRUCTIONS
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a gallon sized resealable bag.
Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.
Don’t let the simplicity of this tasty fried fish recipe fool you: The fillets fry up perfectly cooked inside, with a beautiful golden crust.
Ingredients
1/2cupall-purpose flour
1/4teaspoonpaprika
Salt, to taste
Pepper, to taste
1poundfish fillets (such as haddock, tilapia, or cod)
2cupsvegetable oil, for frying
Lemon wedges, tartar sauce, or rémoulade, optional
Steps
In a shallow bowl or deep plate, combine the flour, paprika, salt, and pepper and mix well.
Dip 1 or 2 fish fillets into the flour mixture. Make sure they are completely coated on all sides and gently shake off any excess. Repeat the process with the remaining fillets.
Pour 1 inch of oil into a skillet and heat over medium-high heat to 375 F
Working in batches, fry the fish in the hot oil for about 6 minutes on each side, or until golden brown, crispy, and cooked through. Remove and set on a cooling rack to let drain.
Serve hot with lemon wedges, tartar sauce, or homemade rémoulade sauce, if desired. Enjoy.
These delicious Garlic Butter Mushrooms are the simplest side dish you will ever make! Just 5 minutes to prepare, oven baked and they’re perfect with almost anything. I love making them during the holidays and through out the year with steaks and other healthy proteins!
Garlic Butter Mushrooms make for an awesome appetizer or a delicious side dish. Succulent and meaty mushrooms are covered in garlic butter, seasoned then sprinkle with fresh herbs. It’s a classic side that’ll please the crowd!
