Chef Theo: Recipes from the Virgin Islands

Chef Theo: Recipes from the Virgin Islands

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CHICAGO (FOX 32 News) -

Chef Theo stopped by the FOX 32 News studios to share his seafood kalallo and okra fungi recipe.

Seafood Kalaloo and Okra Fungi

4-6 servings

Seafood Kalallo

1 pound seafood, precooked or uncooked

(shrimp, fish and crab or conch (precooked) (substitutes :mussels, lobster or baby scallops)

2 tsp coconut oil

1 medium diced onion

1 cup coconut milk

1 1/2 cups coarsely chopped spinach leaves, dasheen leaves or other greens

1 tsp Scotch Barnet Pepper Sauce

4 cups Water (substitute FishStock)

8 sprigs Thyme

Directions:

In a medium pot, add four cups of water (or fish stock). Season your broth to taste. Add greens (spinach, dasheen leaves or kale) and scotch Barnett pepper, thyme sprigs, and onion. Bring to a boil (five to 10 minutes) until greens start to wilt to the consistency of gumbo. Add coconut milk. Add coconut oil. Reduce heat and simmer until greens cooked thoroughly for about 25 to 30 minutes. If seafood is pre-cooked, add now and continue to cook for an additional 2-5 minutes. For raw seafood, add now, and continue to cook for five to 10 minutes. Pepper to taste.

Okra-Fungi

3 cups fine ground cornmeal

2 cups fresh cut okra (fresh)

1/2 cup Onion (fine diced)

3tbl unsalted butter

½ tsp seasoning pepper or scotch bonnet pepper

2 cups water + 1 quart water

2 sprigs fresh lemon-thyme (fresh)

Directions:

Mix half tap water (or two cups) and cornmeal in a bowl to bloom corn meal. Set aside at room temperature for the last step. In a medium pot, create a stock-like by simmering diced onions, cut okra, lemon-thyme, unsalted butter and tap water on medium to high heat. Allow stock to a boil. In stages, whisk in the bloomed cornmeal, stir constantly to avoid lumps for about 10 to 15 minutes. Smooth to your desired texture and consistency.

TIPS: Shaping your fungi- Take a bowl with half teaspoon of olive oil and allow oil to coat the entire inside of the bowl. Place a scoop of okra-fungi in the well-greased bowl. In a circular motion roll the okra-fungi inside the bowl until it forms into a ball. Serve hot!!

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