Ghanaian Okro Stew

Ingredients

• 500 grams Okro (Okra), finely chopped
• 0.5 cup Red Palm Oil
• 1 small piece Momoni (Fermented Salted Fish)
• 1 piece Medium Onion, diced
• 1 tablespoon Fresh Ginger, grated
• 3 cloves Garlic Cloves, minced
• 2 peppers Scotch Bonnet Peppers, blended
• 2 tablespoons Tomato Paste
• 1 cup Canned Plum Tomatoes, blended
• 200 grams Smoked Fish (Mackerel or Herring)
• 300 grams Pre-cooked Beef or Goat Meat
• 1 tablespoon Shrimp Powder(optional)

Instructions

1. 1

   In a separate small pot, boil the chopped okra with a half cup of water and a pinch of baking soda for 5-7 minutes until slimy and tender; set aside.

2. 2

   Heat the palm oil in a large heavy-bottomed pot over medium heat until it melts and begins to shimmer.

3. 3

   Add the momoni (fermented fish) to the oil and fry for 2 minutes until it dissolves and releases its pungent aroma.

4. 4

   Sauté the onions in the palm oil until translucent, then stir in the garlic, ginger, and blended scotch bonnet peppers.

5. 5

   Add the tomato paste and fry for 3 minutes, then pour in the blended tomatoes and simmer for 10-15 minutes until the oil rises to the top.

6. 6

   Stir in the pre-cooked meat, smoked fish, and shrimp powder, allowing the flavors to meld for 5 minutes.

7. 7

   Gently fold the boiled okra into the tomato base, stirring slowly to combine without breaking the fish.

8. 8

   Adjust seasoning with salt or bouillon, simmer on low for 5 more minutes, and serve hot with Banku or Kenkey.