HELLO STEEMINIAN FRIENDS
For thousands of years, the African region has been a reference in many places of this planet, both cultural and religious as well as its culinary customs.
The African culinary level took boom at the time of the arrival of the slaves, which brought all those customs native to this region.
In this opportunity I will show you a typical dish characteristic of the Nigerian region of Ijexá where the Oshún or Osún River passes. This dish is known as OSHINSHIN.
It is a dish considered as exquisite for its flavor, ingredients and quality.
The ingredients to prepare this dish are the following:
the condiments that will give the seasoning
Preparation method:
In a pan after adding the oil, put on a slow fire (as it is said in some Caribbean countries) the onion, the tomato, the chili, the garlic, two (2) well chopped leaves of Swiss chard until that they remain golden unburned. The shrimp (if they are whole must cook them first and then remove the skin or "peel them" until the pulp is left), they are also put in the same pan after the previous ingredients have been fried. Mix until they cook well and add the eggs, stirring them until everything is compact.
In some regions, honey is thrown so that you can obtain a more intense golden caramel style (without burning).
The rest of the bunch can be boiled for at least two minutes to clean its leaves and if it is your taste, you can later soak it in a little vinegar in a container. Then drain and place the chard leaves in a bowl or tray, be it glass, plastic or wood.
Here is another way to serve the oshinshin:
In some Caribbean countries, this dish is accompanied with white rice to give another eye to it.
It is a delicious, exotic, healthy dish, which can be accompanied by a white wine or a refreshing drink, that can be cooked for the whole family.
I hope you enjoy this exquisite oshinshin, have all of you a good profite.
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Puerto La Cruz, Anzoátegui state-Venezuela
