Seafood Sos Kalaloo/Okra Stew For My Picky Eaters! West African Style! Happy Haitian Flag Day!
0Its that time of year again!!! Every spring, I cycle out the frozen foods in the two freezers we have in the garage, for fresher, newer foods. So, I made some seafood sos kalalou featuring the contents of said freezers. I used frozen Alaskan crab legs, frozen whole tilapia, and some frozen smoked turkey wings leftover from thanksgiving. I paired that with both frozen and fresh okra-we Haitians call it kalalou, bell peppers, hot peppers, onions, and more, to make a delicious sos that I paired with white rice-Madame Gougousse rice to be exact.
We Haitians do not normally chop our okra like this, nor do we blend our bell peppers into a sauce like this, but I have picky eaters, who can seem to get past the consistency of the sauce, as long as they do not see too much okra in it...out of sight out of mind lol
I saw a West African cook on Instagram use a food processor to chop their okra and their peppers, and I thought it was an amazing idea to get around my picky eaters. I blended my peppers instead because unless the peppers are raw or a snack, they will not eat it if they see it in a stew. Also, I decided to add some of the water requirements for the recipe in that step along with some maggi and adobo for salt/flavor.
Let me just say, it was a huge hit!!!! My husband loved it and my daughter loved it, and they are ready for me to cook another batch!
I have been cooking since I was a little girl, so I do not follow recipes-especially for dishes I'm very familiar with. I apologize for the lack of measurements and directions, I hope it is easy enough for you to follow if you'd like to try...but my biggest advice....taste your food before you serve it. Ou pa vle manje ou manke sèl.... epi ou pa vle manje ou gen twòp sèl. Happy Haitian Flag Day to all my fellow Haitians!
-Betazoyd From Betazed
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