Before you cook your Ogbono soup with okra:1 grind the ogbono with dry mill2 cut the okra fingers into tiny pieces. to achieve this, you need to make a few vertical cuts followed by horizontal cuts on the okra fingers.3 cut the pumpkin leaf4 cook the beef and stock fish with the stock cubes and onion5 grind crayfish and pepper6 boil some water and step aside

Endless love on seafood! Meoww!!Seafood aglio olio in Asian style. Prepare the most exquisite Italian classic dish in just a few minutes!Enjoy! 😻😻😻

You may put in any kind of vegetables you like, such as diced carrots, or sweet corns.

This is a definite indulgence type dinner with a rich and thick creamy garlic sauce, but it takes less than a half hour to make. As with most my meals, reduce the recipe in half if you aren't feeding a large family. I use the Fremont Seafood Mix bag from Aldi and Simply Nature Organic Linguine, also from Aldi. You can use whatever seafood and pasta you like here. I had half a bag of baby shrimp in the freezer, so I added that too.It's very important to use a real wedge of parmesan cheese, not "grated parmesan" from a container. A lot of pre-grated cheeses do not melt properly. If you want smooth creamy sauce, buy an 8oz wedge. You can substitute a lot of ingredients here but not that. I use a cheese grater and grate half of it finely (2nd to smallest holes) for topping on the plated food, but the other half I save my arm and just use the bigger shredding holes. The larger shredded parmesan is what you'll use for the sauce. You don't need to tire out your arm shredding that half so finely because it's just going to go into the sauce to be melted anyway.

A hearty and spicy soup inspired by the traditional zuppa di pesce /seafood soup. The flavors develop over time, so be careful with the heat!

this seafood dish is bursting with great flavor of spices, seafood and pasta. It’s a delicious recipe that I made up in my head!

so easy

I saw this recipe in Good Food magazine and I thought to prepare it. Turned out delicious and healthy. A must try!

Learned from Mikhail Bajenov. Thank you very much Misha