Happy October – its Black History Month! Thank God for you my lovely reader and your family! Its been a little while since I last posted… the busy back to school time and trying to race to the finish line with the launch od my first kids recipe book which started last year but had to stop because of other commitments then pick up again and finish off lol. I am not one to start a task and not finish but most times we just need that strength and push to finish off a project we start… I chose not to say much on this platform just in case it did not go to plan… alas God made it possible so the thanks go to him.
If this is your first time coming on the site, I offered a taster recipe to mums in my community a month ago I believe… However, I will share the link here again
When you click on it, enter your name and your email address. You should then get a taster recipe via email :)… try it out with your children, enjoy the beautiful flavours that fresh herbs give and send a feedback please 🙂
For mums who live in the UK, the recipe book launches this Saturday October 8 at Barking Learning Centre. Essex…. arrival 1.30pm as it kicks off 2pm on the dot ( no *clears throat* timing)… you know what I mean. The launch finishes at 4.30pm… lots to do. If you would like to attend with your children and dad, please register via event brite at:
Ok so on to a quick note on how to make the crabbie soup… myfriend bought me some crabs from Billingsgate market so I thoughy to make in a pot of vegetable soup usings lots of Ugu and spinach
Ugu leaves- washed and chopped thinly
Spinach – washed and chopped thinly
Dry fish- cleaned
Stock fish- cleaned
Cray fish- cleaned and blended
1 onion blended with 2 small scotch bonnet peppers
Little palm oil – 1 cooking spoon should suffice
Sea salt to taste and 1/2 of 1 knorr
Clean beef in a pot, stock fish. Add water to the surface, pour the blended onions and pepper. Add a little salt. Bring to boil until cooked….. whilst that is cooking
Place your cleaned crabs in a pot, add chopped onions, 1 scotch bonnet pepper, 1 bay leaf and sea salt. Bring to boil
Once cooked- crack for the juicy insides and break some claws to the side for that soup…
For the soup (apologies, no pictures but rhe steps are quick I promise) 😉
Heat up one cooking spoon of palm oil
Add the stockfish and meat stock. Stir and allow to simmer for about 8-10minutes
Add the chopped ugu, dry fish, cray fish and little knorr seasoning. Stir and simmer until fairly crunchy.
Add the juicy crab bits…
Add the spinach. Stir. Taste for seasoning and add either sea salt, or a little knorr.
Add more cray fish and the cooked beef… Simmer for another 5 mins… Add little more palm oil if needed and its good to go.
See you at the kids recipe book launch on Saturday 08 Oct at Barking Learning centre
Blessings and Love