Okra & Eggplant stew (seafood optional) with polenta by Afia
Okra and Eggplant stew Ingredients
2 cups chopped Okra
2 cups chopped Eggplant
5 Roma Tomatoes, chopped
1 large red Onion, diced
3 Garlic cloves, grated
½ cup of Red oil or coconut oil
Seafood ingredients (optional)
2 red snappers
1 cooked crab
1 ½ cup of corn flour
Salt to taste
Okra and Eggplant stew
1. Heat a pan over a medium heat and add ½ a cup of Red Oil or coconut oil and sauté the onion for about 5 minutes.
2. Add garlic and stir for another ½ minute.
3. Toss the chopped tomatoes and let it simmer for 5 minutes then add the okra and eggplant, grated jalapeño, cayenne pepper, and salt and pepper to taste.
4. Stir and cook for about ½ minute.
5. Pour water then stir and cover the pot partially. Cook low and slow for about 20 minutes.
Okra and Eggplant stew
1. Cut the snappers into chunks (or keep it whole) and soak it in salt water for about 15 minutes.
2. Then, take the fish out and lay it down on a rack to drain the water.
3. Heat a large frying pot over a medium heat and add 1/2 a cup of Red Oil or coconut oil and sauté the onion for about 5 minute.
4. Add garlic and stir for another 1/2 minute.
5. Toss the chopped tomatoes and let it simmer for 5 minutes then add the okra and eggplant, grated jalapeño, cayenne pepper, and salt and pepper to taste.
6. Stir and cook for about 1/2 minute.
7. Pour some water then stir and cover the pot partially.
8. Heat a frying pan over medium heat and drizzle coconut oil. Place the fish in the pan with coconut oil and fry the fish until slightly brown.
9. In the okra and eggplant pot, add the fish and crab, stir and cover for 2 minutes. Open and stir again then cover the pot partially.
10. Let it cook for 8 minutes. Lower heat, add crayfish then close the lid half way, slowly cook for about 12 minutes.
1. Bring 3 cups of water and salt to a boil in a saucepan.
2. In a bowl, mix about 2 tablespoon of corn flour in 1/2 a cup cold water.
3. Take about 3/4 cup of the hot salt water and set aside.
4. Pour the corn flour into the boiling water. Whisk constantly until all corn flour is stirred in and there are no lumps. If a little thick, add some of the hot water that you have set aside.
5. Reduce heat to low and simmer for about 10 to 15 minutes.
6. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy.
7. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts. Serve the polenta with the stew.