Ingredients
3 strips bacon
1 large onion, chopped fine
2 stalks celery, chopped fine
drained oysters (save juice)
milk
pinch of tapioca powder
lump of butter
saffron (optional)
Method
Sources
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Cook bacon crisp; drain. Cook onions and celery in bacon fat. Drain. Brown oysters in pan, a drop. Add juice and let the edges just curl. Warm milk to almost simmer; add tapioca powder. Let it expand to a gelatinous mass. Pour oysters, juice and vegetables in. Check for salt. Put crumbled bacon on top; dust with saffron. Add butter.