'14 cup of oil
'14 cup of wheat flour
2 large onions, chopped
3 tablespoons of butter
4 cups of okra, cut into slices
2 2/3 cups of tomatoes, seeded and chopped
2 green peppers, seeded and chopped
4 cloves of garlic, minced
2 tablespoons of butter
1.25 kilograms of shrimp, cleaned and deveined
4 cups of boiling water
2 tablets of chicken broth
2 tablespoons of red pepper flakes
4 tablespoons of salt
2 sprigs of rosemary
2 tablespoons of English sauce
1 tablespoon of Jamaican pepper
1/2 teaspoon of thyme (optional)
cooked rice, hot
pepper sauce
'14 cup of oil
'14 cup of wheat flour
2 large onions, chopped
3 tablespoons of butter
4 cups of okra, cut into slices
2 2/3 cups of tomatoes, seeded and chopped
2 green peppers, seeded and chopped
4 cloves of garlic, minced
2 tablespoons of butter
1.25 kilograms of shrimp, cleaned and deveined
4 cups of boiling water
2 tablets of chicken broth
2 tablespoons of red pepper flakes
4 tablespoons of salt
2 sprigs of rosemary
2 tablespoons of English sauce
1 tablespoon of Jamaican pepper
1/2 teaspoon of thyme (optional)
cooked rice, hot
pepper sauce
Melt the oil and flour mixture in a small pan over low heat, stirring frequently, until it turns dark brown and slightly red, for about 45 minutes. Reserve
Fry the onion in 3 tablespoons of butter in a large pan, until they're soft and translucent, about 3 minutes
Add the okra and cook for 3 more minutes, or until it's tender
Add the tomatoes and cook for 30 minutes
Melt 2 tablespoons of butter in a large frying pan
Add the green pepper and garlic and fry for 5 minutes
Add the shrimp and cook until they're pink, about 5 minutes
Combine the shrimp mixture with the oil and flour mixture, water, chicken broth, red pepper flakes, salt, rosemary, English sauce, Jamaican pepper, thyme (optional), and cooked rice
Cook, covered, for 20 minutes
Remove the cover and cook for an additional 5 minutes to thicken
Serve in individual cups with hot cooked rice and accompanied by pepper sauce
Dosage: 8 portions.
