Butter Poached Barracuda, Fisherman Soup, Pounded Yam Gnocchi & Pepper Soup Spice Oil. 

By Chef D

Butter Poached Barracuda

Ingredients:

• 4 Barracuda fillets
• 2 tablespoons uziza seeds
• 1 tablespoon lemon zest
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup white wine – 1/4 cup fish broth

Instructions:

• In a small bowl, mix together the uziza seeds, lemon zest, salt, and black pepper. Sprinkle the seasoning mixture over the barracuda fillets.
• In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1 minute.
• Add the white wine and fish broth to the saucepan. Bring the mixture to a simmer. -Add the remaining 1 tablespoon of butter to the saucepan. Place the seasoned barracuda fillets in the saucepan and poach for 5-7 minutes, or until the fish is cooked through

Fisherman Soup

Ingredients:

•     2 medium Fresh yellow peppers
•     1 medium Onion, chopped
•     1/4 cup Palm oil
•     2-3 Seasoning cubes
•     1 teaspoon Salt
•     1/2 cup Crayfish, grounded
•     1/2 lb Dry fish (optional)
•     1/2 cup Fresh prawns
•      1 medium cooked cocoyam
•     1/2 cup Periwinkle
•     5 larger Crabs or crab meat
•      Sea Snails
•     1/2 cup Fresh shrimps
•     1 tablespoon ground Uziza seeds     – 1/4 cup Uziza leaves (finely chopped)

Method:

• Boil 5 large crabs in 2 cups water with 1-2 seasoning cubes for 10 minutes to extract the flavors. Strain the broth and set aside the crab meat.
• In a pot, combine 1/4 cup palm oil, 2 medium blended yellow peppers, and 1 medium chopped onion. Sauté for 2 minutes until fragrant.
• Add the sea snails, 1/2 cup grounded crayfish, and 1 tablespoon blended Uziza seeds to the pot. Add the crab-infused broth and 1-2 seasoning cubes. Cover the pot and simmer for 5 minutes.
• Boil and pound 1 medium fresh cocoyam.
• Add the cocoyam paste, 1/2 cup shrimps, 1/2 cup fresh prawns, and 1/2 cup periwinkle to the pot. Simmer for 2 minutes.   
• Add Uziza Leaves and Season: Add 1/4 cup Uziza leaves and adjust the seasoning to taste. Add 1 teaspoon salt and more seasoning cubes if needed

Pounded Yam Gnocchi

Ingredients:

•     1 medium yam, peeled and chopped
•     1/8 cup parmesan cheese
•     1 egg
•     1/4 teaspoon nutmeg     – 1 1/4 cups flour

Instructions:

• Steam the chopped yams until they’re soft. You can also bake them at 400°F for about an hour.
• Mash the steamed yams in a large bowl until there are no clumps.
• Add the parmesan cheese, egg, and nutmeg to the mashed yams. Mix well.
• Gradually add the flour until the dough reaches a consistency that forms a ball. Be careful not to overwork the dough.
• Roll out the dough on a floured surface and cut into 1-inch pieces.    
• Boil the gnocchi in salted water until they float to the top. Remove them after a few minutes.

Pepper Soup Spice Oil

Ingredients:

• 1 cup vegetable oil
• 2 tablespoons mixed pepper flakes (including Scotch bonnet, black pepper, and white pepper)
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• grains of selim (uda/urheri)
• alligator pepper
• uziza seeds
• scent leaves – 1 teaspoon salt

Instructions

• In a small saucepan, combine the vegetable oil, mixed pepper flakes, ground ginger, garlic powder, onion powder, smoked paprika, grains of selim (uda/urheri), alligator pepper, uziza seeds, and scent leaves and salt
• Heat the oil mixture over low heat for about 10-15 minutes, allowing the flavors to infuse, blend when cool and allow to rest.
• Strain the oil through a cheesecloth or a fine-mesh sieve into a clean glass bottle -Store the pepper soup spice oil in a squeeze bottle.

Serving

• In a soup bowl or pasta bowl, place the Pounded Yam Gnocchi (about 5 pieces).
• Pour the Fisherman Soup over the gnocchi.
• Place the Butter Poached Barracuda on top.
• Drizzle some Pepper Soup Spice Oil over the dish. Garnish with purple spinach and enjoy your delicious FISHERMAN SOUP AND POUNDED YAM

Daniel Osinachi Ikpeka “Chef D” is a private Chef, a food stylist, culinary instructor, restaurant consultant, and food costing expert. With Afro fusion as his forte, he constantly uses African/ Nigerian ingredients to create amazing masterpieces.

Instagram: @Dan_Ossy

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