3/21/2024 0 Comments Okra eggplant stewWhen he did, he didn’t stray too far from tradition - while there are numerous versions of caponata, it typically consists of fried eggplant, capers, and olives in a sweet-sour agrodolce sauce. As a lover of eggplant, Bhatt was so smitten by the Sicilian dish that he decided to put his own version on the menu at Snackbar, the Oxford, Mississippi, restaurant where he has been the executive chef since 2009. If you want more tomato flavor, add a spoonful of tomato paste.The first time Vishwesh Bhatt ate caponata, it was at Susan Spicer’s New Orleans restaurant Bayona. This stew also goes well with plain rice, and should serve 4 people. Add a little water if the sauce seems too thick, cover it and lower the heat and simmer until the fish and okra are cooked. If it's not spicy enough, add a little dried red chili pepper. Add the eggplant and fish, turning the fillets to coat them with the spices and vegetables, then add the okra and salt (to taste) and stir. In a large, heavy pot or pan heat a couple of tablespoons of oil (I used a seasoned red palm oil from Ghana called " zomi ") and fry the chopped onion on a medium heat for a few minutes, then add the pureed pepper and tomato and garlic and ginger (if you're a perfectionist like me, you can strain out the seeds, or seed the peppers and/or tomatoes before putting them in the blender). Similarly, peel and coarsely chop the ginger and garlic and tomato and puree them with a little water in the same blender container. When the eggplant is soft, remove it with a slotted spoon and puree it in a blender or food processor. The stew can also be made with only one of the vegetables-either the okra, or the eggplant, but we like them combined, as they often are in Ghana. When using frozen okra, I often leave it whole so it doesn't completely lose its body. I generally chop it finely, unless I'm in a hurry, when I just slice it. According to your preference, you can 1) simply slice the okra into rounds, 2) chop it finely, 3) remove the seeds and slice it horizontally, 4) leave it whole. If using fresh okra, rinse it, then trim both ends. Cover the pan, bring it to a boil, then lower the heat and simmer it while you prepare the okra. Peel it and chop it into cubes, then put it in a saucepan and cover the eggplant with water. Salmon would not be a traditional fish (whereas tilapia, tuna, or red snapper would), but I've often had salmon served in West African restaurants in the U.S., and it works fine, especially the wild type, which are meatier.įirst wash and prepare the eggplant. The ingredients I used included: a medium eggplant (to get several cups, peeled and chopped), a large really fresh tomato (or 2), or substitute canned if you must, a large onion, chopped, a jalapeno pepper (or a hotter variety, more, etc., to taste), about 1 1/2 dozen fresh okra, (or frozen), 4 salmon fillets, 2 large garlic cloves, a couple of tablespoons of red palm oil (or other vegetable oil), a little fresh, peeled ginger (to taste, try starting with an inch or so), and some salt. We tried to compensate for that by serving it with a little bottled chili sauce since I did not have any "black pepper" (shito) on hand. I confess I missed the lovely flavor smoked fish adds. I especially love smoked mackerel, but my husband was recently placed on a low-sodium (salt) diet, so we had to omit that and go with fresh salmon instead. Banku is often eaten with a stew made from okra and/or garden eggs (a kind of eggplant, which is what is often substituted in the U.S.), and smoked and fresh fish.
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