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Crayfish Stew

Also known as Crayfish Stew (Obe Ede Onigbakuya)

Crayfish Stew — made primarily from dried ground crayfish as the central protein and flavouring agent — is one of the most intensely flavoured and deeply savoury stews in Nigerian cooking. Dried crayfish (ground dried shrimp) is both a seasoning ingredient and a protein source in Nigerian cuisine, and when used in large quantities as the star of a stew rather than just a seasoning accent, it produces a stew of extraordinary umami depth and coastal Nigerian character.

Crayfish Stew, Nigerian cooking

Ingredients

  • 4 big handfuls of ground dried crayfish (this is the star protein, not just seasoning)
  • 4 big ripe tomatoes, blended
  • 2 Tatashe (red bell peppers), blended
  • 3 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 3 cooking spoons of palm oil
  • 1 big handful of smoked fish, soaked and deboned — optional, for extra protein
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Frying the Pepper Base. Heat 3 cooking spoons of palm oil in a wide pot over medium heat. Add sliced onion and fry 2 minutes. Pour in blended tomatoes, Tatashe and Atarodo. Fry vigorously for 20 to 25 minutes, stirring regularly, until deeply cooked and oil floats on top.

  2. 02

    Adding the Crayfish. Add all the ground dried crayfish to the fried pepper base. Stir very well to combine. The crayfish will darken and intensify in flavour as it fries in the pepper base. Cook for 5 minutes, stirring constantly — crayfish can stick and burn easily.

  3. 03

    Building the Stew. Add smoked fish if using. Add crushed seasoning cubes and salt. Add a glass of water to loosen the stew slightly. Stir well. Simmer for 10 minutes on medium-low heat until thick and deeply flavoured.

  4. 04

    Serving. The Crayfish Stew should be very thick, dark orange-red and intensely savoury from the concentrated crayfish. Taste and adjust all seasonings.

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