Making time to rest
The upbeat city life leaves most of exhausted week in week out. The busy social life in a place like Lagos does not help matters. The expression ‘burnt out’ is quite common particularly amongst those working in corporate Organizations or even those running their businesses.
It is amazing to know that we can spend so little on medicines or even makeup if we manage to have quality sleep about six- ten hours per day.
As much as you can, get your beauty sleep and note how you get compliments about your skin and general looks.
Today’s recipe simply comes from me watching the beautifully displayed smoked cod fish (also known as Panla in Lagos ) in the market , I told myself that besides using this fish for soups maybe , I should try it in stew and it worked.
More pics & recipe after the cut.......
The upbeat city life leaves most of exhausted week in week out. The busy social life in a place like Lagos does not help matters. The expression ‘burnt out’ is quite common particularly amongst those working in corporate Organizations or even those running their businesses.
It is amazing to know that we can spend so little on medicines or even makeup if we manage to have quality sleep about six- ten hours per day.
As much as you can, get your beauty sleep and note how you get compliments about your skin and general looks.
Today’s recipe simply comes from me watching the beautifully displayed smoked cod fish (also known as Panla in Lagos ) in the market , I told myself that besides using this fish for soups maybe , I should try it in stew and it worked.
More pics & recipe after the cut.......
Recipe
3-4 whole smoked Panla Fish
6 cooking spoons Tomato(ground and previously boiled)
1 cooking spoon Fresh Pepper( ground and previously boiled) vary quantity as desired
1 medium size Onion
2 cooking spoons Palm oil
Crayfish seasoning to taste
Salt to taste
Effirin leaves as flavoring (Effirin is also known as Nchaun in Igbo and Ntong in Efik)
3-4 whole smoked Panla Fish
6 cooking spoons Tomato(ground and previously boiled)
1 cooking spoon Fresh Pepper( ground and previously boiled) vary quantity as desired
1 medium size Onion
2 cooking spoons Palm oil
Crayfish seasoning to taste
Salt to taste
Effirin leaves as flavoring (Effirin is also known as Nchaun in Igbo and Ntong in Efik)
Method
1, Wash and season fish with pepper, some sliced onion , a little crayfish seasoning and salt. Steam for about 5 minutes with very little water
2, Heat the oil until hot and starts to smoke and add the sliced onion, fry for about 2 minutes. Add the tomato and pepper and continue to fry till tomato sauce is dry and the tangy tomato taste disappears
3, Season stew with remaining crayfish seasoning , add the fish with the little stock used in steaming the fish , lower the heat and cook for about 10 – 15 minutes to allow the stew to sip into flesh of the fish
4, Add a little of the sliced Effirin and cook for one minute
5, Serve stew with dodo or boiled yam and some vegetables.
1, Wash and season fish with pepper, some sliced onion , a little crayfish seasoning and salt. Steam for about 5 minutes with very little water
2, Heat the oil until hot and starts to smoke and add the sliced onion, fry for about 2 minutes. Add the tomato and pepper and continue to fry till tomato sauce is dry and the tangy tomato taste disappears
3, Season stew with remaining crayfish seasoning , add the fish with the little stock used in steaming the fish , lower the heat and cook for about 10 – 15 minutes to allow the stew to sip into flesh of the fish
4, Add a little of the sliced Effirin and cook for one minute
5, Serve stew with dodo or boiled yam and some vegetables.
Source: southpawgroup.com
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