1/2 lbs Fresh prawns cleaned (Keep the shells separately)
3 medium sized tubers of Cocoyam
1 medium sized red onions, diced
1/2 Teaspoon minced Garlic
1/2 Teaspoon minced Ginger
1 Tablespoon EssieSpice Coco-For-Garlic Sauce
1 Tablespoon EssieSpice Mango Chili Medley
2 cups water
1 cups tomato sauce
1 Tablespoon Olive Oil
1 Tablespoon Red Palm Oil
4 legs of crab
1 cup periwinkle - washed and cleaned
1 Tablespoon Salt
Preparation of the Stock
- In a medium skillet, heat up a tablespoon of olive oil and toss in the ginger, garlic, the shells of the shrimp. Add 1/3 of the onions and continuously stir till the shells slightly smoke and get roasted. This should be about 2-3 minutes. Then add the 2 cups of water and allow to reduce the heat to a low simmer. After another 5 minutes of simmering, strain and keep to add to the pottage later
Preparation of Pottage
- We are trying to make this dish in one pot so we need to use a deep pot. In this pot, add palm oil and allow to heat on medium heat
- Add the onions and allow to cook for about a minute
- Add the fresh shrimp, the periwinkle and the crab. Then add the Mango Chili Medley and Coco-For-Garlic. Stir continuously and allow the sauces to spread evenly on all the seafood. Don't overcook the shrimp. We want it to still be soft.
- Add the tomato sauce and the stock we prepared. This will have to further cook on medium to low heat for 15 minutes. If you don't want your shrimp to be too rubbery, you can take it out at this point and add it back at the end.
- Cut up the cocoyam into bite size pieces a few pieces slightly larger and add that to the pot. The cocoyam must cook completely and this should take about 10-15 minutes.
- Once the cocoyam is all cooked, you can use a potato smasher to smash a few of the potatoes. This will allow the mash to mix up with the broth/soup and thicken it.
- If you took the prawn/shrimps out, you can add them back at this point and stir it all together. The dish is ready and can serve between 3-4 people.