For The Love Of Food: The Okra, Mushroom And Pepper Medley That CANNOT Be Turned Down...

You know I can't pass by a good recipe when I see one. That was how I happened by the photo of this tempting dish and of course, I had to take a longer look. Ah, mushrooms! Good old Mushrooms. How did they become less popular suddenly? When I was a kid, I was always super delighted whenever mum went to Osata in Allen for shopping, because I knew it meant mushrooms and sausages and plenty of nice recipes to come. Somehow, mushrooms have gradually lost their place in the Nigerian kitchen. *Sobs*. Anyway, it's time to bring them back and I think Ify's okra, pepper and mushroom medley is a good place to start. Come on, check out the recipe after the cut. You know you want a bite of this good stuff!

It starts with you getting some okro washed and chopped. The mushrooms are then rinsed very quickly to avoid it soaking in water and then they are sauteed in a frying pan with a little vegetable oil. The mixed bell peppers (i used red, yellow and a little green bell peppers) are also chopped as well as half of a yellow scotch bonnet. 

The okro is then quickly steamed in a little water to which stock cubes, salt, crayfish and scotch bonnet has been added. After a few minutes, the mushrooms and mixed peppers are added, stirred in and taken off the heat. 

I would sometimes just sit down and eat this as is, the okro is cooked but crisp, the peppers are sweet and the earthy flavor of the mushrooms and hotness from the yellow scotch bonnets just brings this all together and makes it satisfying but of course you can have this with your favorite swallow and with a little tomato sauce/stew on the side if preferred. 

Ingredients 

500 grams Fresh Okro
150 grams Bell Peppers (mix colors like red, yellow and green for a more appealing look)
½ Yellow Scotch Bonnet or Habaneros
200 grams Fresh Mushrooms (Oyster, button, shiitake or baby bella mushrooms or a mix)
1 tbsp Vegetable Oil
600 mls Water
2 Beef Stock Cubes (weighing 4 grams each)
½ tsp Salt
2 tbsp Ground Crayfish 

Instructions 

Rinse and chop okros, bell peppers and yellow scotch bonnet or habaneros. Rinse mushrooms quickly and drain. 

Place vegetable oil in a frying pan on medium-high heat and saute mushrooms for about 5 minutes until brown and all of the released mushroom liquid has evaporated. Take off the heat. 

In a medium saucepan, add water and melt stock cubes in the water. Place on medium-high heat adding salt, ground crayfish and scotch bonnet. Bring to a boil. Add okro to cooking liquid turn down heat to medium and simmer for about 4 minutes. Stir in chopped bell peppers and mushrooms. Taste and adjust seasoning. Take of the heat and serve.

Source/Photo Credit: EatingNigerian.com