🧂 Ingredients
- 500 g Chicken pieces
- 400 g Tilapia fillets(cut into chunks)
- 500 g Okra(fresh or frozen, chopped)
- 1 large Onion(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (optional, for heat))
- 3 tbsp Vegetable oil
- 2 tbsp Crayfish powder
- 1 tsp Salt(or to taste)
- 2 cups Water
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken on all sides, then remove and set aside.
- 2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using), and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- 4
Return the browned chicken to the pot. Add water, crayfish powder, and salt. Bring to a simmer, then cover and cook for 20 minutes, or until the chicken is nearly cooked through.
- 5
Add the chopped okra to the pot. Stir well, cover, and continue to simmer for another 15-20 minutes, or until the okra is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- 6
Gently add the tilapia chunks to the sauce. Cook for another 5-7 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 7
Adjust seasoning with salt if needed. Serve hot with rice, fufu, or your favorite starch.
💡 Pro Tips
- ✓For a smoother sauce, you can blend some of the okra before adding it.
- ✓Don't overcook the tilapia, as it can become dry.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
🔄 Variations
- Add other vegetables like bell peppers or spinach.
- Use shrimp or other firm fish instead of tilapia.