I was stumped in front of my laptop browsing through websites. I came across food blogs, then craving started working its way into my brain as I flicked between each mouth-watering picture. So I went into the kitchen, found a baby squash and set off to work. I set out to make Okoy but I couldn’t find dried shrimps so I opted for a veggie-version instead and adjusted the traditional recipe and added my own flare. I did not put out measurements anymore because this recipe is rustic and you can adjust it according to your taste.

Veggie Squash Okoy 

Coarsely grated baby squash (Full-grown squash may do)

Finely Chopped Garlic

Chives/Onion Leaves cut into an inch

Eggs (beaten)

Flour

Salt + “Nam-Nam”

Pepper

Vinegar Dip

Vinegar

Brown Sugar

Salt

Pepper

Thinly sliced garlic

Thinly sliced Onion Leaves

Thinly sliced bellpepper (Optional)

Lime Zest (Optional)

Combine squash, garlic, chives, eggs, flour and mix. Add salt and pepper for flavor. Scoop spoonfuls in a pan with oil spreading it like pancakes. Fry the mixture until golden brown. Set aside.

For the Vinegar dip, combine vinegar, salt, pepper and brown sugar. Add garlic, onion leaves, a bit of bellpepper and lime zest.