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.
- Frying Pan
- Cutting Board
- 1 onion (halved and sliced the long way)
- 1 green bell pepper (diced with the seeds)
- 1 sticks celery (with the leaves)
- 1 carrot (chop finely or grate and take off the skin)
- 2 tablespoon sunflower seed oil
- 2 handfull 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 honey (Just a drizzle for the end.)
- For: 2 serving
- Cooking: 15 min
- Ready in: 15 min
- 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, 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 greens. Just make sure that they are still firm enough that they won’t dissolve.
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