I’ve seen all sorts in terms of recipes for ochinchin. I think some make a kind of a joke of seeing what sort of mess they can get people to serve Oshun. Indeed there are many recipes, but all of the ones I know that are real are not only edible but delicious.
It is basically shrimp, eggs, and greens, but there is more to it than that. It always starts with either a sofrito or whatever sweated or sauteed aromatic vegetables are standard in one’s area. It is sometimes a kind of omelette, and sometimes a mix of scrambled eggs and other ingredients.
Our recipe in North Carolina is served with grits. The eggs are made very soft, almost a kind of textured sauce. Once you make this, you’ll like it both for offerings to Oshun and your Ori or Ka.
- 1 onion (halved and sliced the long way)
- 1 green bell pepper (diced with the seeds)
- 1 tablespoon celery (with the leaves)
- 1 carrot (take off the skin)
- 2 tablespoons sunflower seed oil
- 2 handfulls kale or spinach (chop it if kale, leaves whole if spinach)
- 5 eggs
- 1/2 cup cream
- 10 shrimps (raw but de-veined)
- 1/2 lemon
- 1 teaspoon seasoned salt (if not available, use vegetable soup powder and paprika)
- 1 dash white pepper
- 1 drizzle of honey
- Squeeze the lemon into the shrimp in a small bowl, and put in the refrigerator until needed.
- Chop your vegetables.
- In a bowl, combine the eggs, cream, seasoned salt, and pepper, and whisk until light and fluffy. You want lots of air bubbles.
- Put a tablespoon of oil into your frying pan on medium high, and add all the vegetables except the greens.
- Saute the vegetables until the onions are just about clear. Then add the greens. You’ll want to stir fry them until they are tender but not completely dead.
- Add the shrimps and gently stir fry them until they are pink and almost done. They will start to curl up a bit more.
- Push everything to one side of the pan, add more oil if needed, and add the egg mixture. Stir the egg side briskly.
- When the egg reaches a kind of gelled texture, stir everything together.
- Stir fry everything together until the eggs are fully incorporated and very hot but not dry. The moment they start to be slightly spongey in parts, they are done.
- Take the pan off the heat and continue to stir until you don’t hear it sizzling loudly anymore. Just a soft shhhhhh.
- Arrange it nicely on a plate and drizzle some honey over it. Don’t forget to taste a little first to make sure it is suitable.
This can be made with leftover collards, spinach, or other greens. Just make sure they are still firm enough that they won’t completely dissolve in the eggs.
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