Okro is a versatile vegetable found around the world. It is often used for making soups, stews and sauces. Okro is loaded with vitamins, minerals and dietary fibre and is more than just a food; it is also a medicine. Okro can be served with banku, put in soups among others.
INGREDIENTS
- Okro
- Palm oil
- Fresh tomatoes
- Salted fish (momone)
- Meat (any of your choice)
- Onions
- Shrimp powder
- Fish powder
- Seasoning (ginger, garlic, onions, pepper, thyme)
- Cubes
- Salt
- Corn dough
- Cassava dough
- Salmon fish
- Wele
PREPARATION
- Blend the seasonings into a smooth paste
- Wash and cut the meat into your favourable sizes
- Pour the blended seasonings on the meat; add a little salt, small water and cubes to taste on the meat
- Cook them on low heat until soft
- Set aside when cooked
- Cut the okro into small sizes and add salt to taste and cook the okro
- Set aside the after cooked
- Pour oil in a sauce pan
- Add the salted fish to the oil to give it a nice taste and aroma
- Cut onions and put them in the saucepan and fry for 2 minutes
- Blend tomatoes, onions, pepper and pour it into the saucepan
- Add your ‘wele’ for it to cook together with blended seasonings
- Stir fry it for about 5 minutes
- Pour the meat stock into the stew and allow it to cook for a few minutes
- Add your shrimp and fish powder to the stew
- Put your cooked meat and salmon fish in the stew
- Allow the stew to cook for a few minutes under a low heat
- Add your salt and cubes to taste
- You can add scotch bonnet pepper to give it a nice taste and smell
- Pour in the cooked okro
- Finally, you have your okro stew
- Mix your corn dough with water
- Add a little cassava dough to the corn dough and mix it
- Add salt to taste
- Stir it for like twenty minutes
- Add a little water if the banku is too hard
- Stir for a few minutes and you are good to go
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