Gbagba Ofofo and Kpogiri with Baby crabs and Jumbo crayfish.. Now this is a gastronomical pleasure with an aromatic sensation to your palate!!! Eat with any swallow of your choice . Good evening everyone.!!!
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[b]Ingredients[/b]
8 pieces of baby crabs (Whole) washed and set aside.
8 pieces of fresh big head crayfish
1cup Egusi( roasted and ground)
4 fingers Okro ( chopped )
1 teaspoon mixed spice ( Uda, African nutmeg and, iyanyang, (Uyayak)) omillo and atiaiko) ground
4 Fresh Pepper
2 yellow Pepper
A few scent leaves shredded
1/4 tsp Native salt (optional)
Seasoning/ salt to taste
[b]Method
[/b]
1, Wash, and dress your fresh crayfish, Put the head in a pot with 1 cup cook for 5 mins, pour into a blender with the stock, add 1 cup of water and blend. Strain and set the liquid aside.
2, Put 2 cups of water, in the pot, add the spices, pepper and the strained blended crayfish juice, stir well and continue cooking for about 5 mins and add the crabs and prawns stir and reduce the heat.
3, Add a little water to the Egusi, make a paste , stirring quickly to avoid lumps. Allow to cook for about 6 minutes till soup is slightly thickened. The consistency should be slightly runny.
4, Add the Okro stir well cook for 3 mins and finish up with the scent leaves leaves turn off the heat and voila ....soup is ready!
5, Serve with starch, fufu or pounded yam.
