APRON AND PANS - STEAMED OKRO WITH MUSHROOMS AND MIXED PEPPERS
Ingredients
500 grams fresh okro
150 grams bell peppers (mix colors like red, yellow and green for a more appealing look)
½ yellow scotch bonnet or habaneros
200 grams fresh mushrooms (oyster, button, shiitake or baby bella mushrooms or a mix)
1 tbsp vegetable oil
600 mls water
½ tsp salt
2 tbsp ground crayfish
Preparation
Rinse and chop okros, bell peppers and yellow scotch bonnet or habaneros. Rinse mushrooms quickly and drain.
Place vegetable oil in a frying pan on medium-high heat and saute mushrooms for about 5 minutes until brown and all of the released mushroom liquid has evaporated. Take off the heat.
In a medium saucepan, add water and place on medium-high heat adding salt, ground crayfish and scotch bonnet. Bring to a boil.
Add okro to cooking liquid, turn down heat to medium and simmer for about 4 minutes.
Stir in chopped bell peppers and mushrooms.
Taste for salt. Take off the heat and serve.
500 grams fresh okro
150 grams bell peppers (mix colors like red, yellow and green for a more appealing look)
½ yellow scotch bonnet or habaneros
200 grams fresh mushrooms (oyster, button, shiitake or baby bella mushrooms or a mix)
1 tbsp vegetable oil
600 mls water
½ tsp salt
2 tbsp ground crayfish
Preparation
Rinse and chop okros, bell peppers and yellow scotch bonnet or habaneros. Rinse mushrooms quickly and drain.
Place vegetable oil in a frying pan on medium-high heat and saute mushrooms for about 5 minutes until brown and all of the released mushroom liquid has evaporated. Take off the heat.
In a medium saucepan, add water and place on medium-high heat adding salt, ground crayfish and scotch bonnet. Bring to a boil.
Add okro to cooking liquid, turn down heat to medium and simmer for about 4 minutes.
Stir in chopped bell peppers and mushrooms.
Taste for salt. Take off the heat and serve.
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