Okro stew

Yield: 4 servings

Measure Ingredient
13 ounces Okra
½ pint Oil; preferably palm
\N \N ; tree oil
3 mediums Onions; finely chopped (3
\N \N To 4)
2 mediums Aubergines; peeled and finely
\N \N ; diced
1½ ounce Root ginger; grated
1 \N Red chillies; finely chopped (1
\N \N To 4)
4 larges Ripe tomatoes; blanched, peeled
\N \N ; and mashed
5 ounces Dried prawns
1 \N 1 ounce piec salted dried fish of your choice; shredded
\N \N ; e.g. herring
5 ounces Diced smoked ham
4 smalls Piec boiled pig's trotters or other
\N \N ; meat except chicken

Trim off the ends of the okra and slice it into thin rounds about ½ inch in diameter. In a large, heavy saucepan, heat the oil and fry the onions until they are light brown. Stirring all the time, add the sliced okra, aubergines, ginger, chillies and mashed tomato in that order but allow 3 minutes simmering time between each addition. This dish burns easily so stir regularly.

Simmer for about 10 minutes on low heat. Add the dried prawns, salted dried fish, salted beef, smoked ham, pig's trotters and any other meat. Simmer for a further 10-15 minutes until all ingredients are blended in and cooked, not mushy.

Serve hot with a variety of carbohydrates, such as boiled rice, banku (cornmeal dumplings), boiled potatoes, yams, cocoyams (taro), plantains (giant tropical bananas), cassava, gari (coarse cassava powder).

Note: If using plain vegetable oil add 2tsp turmeric.

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