I am a huge fan of Okra thanks to my ajebutter. No telling how many times I make it in one week. Even my son the gluten free ajebutter loves and prefers a meal of okra over anything else. Infact he calls the Nigerian stew and okra the red and green soup.
Today we will take a trip to Ghana. Ghanaians and Nigerians do have a lot in common; especially when it comes to food. Apart from Egusi, jollof rice and suya, we do share similarities in how we make our okra and to them it’s called Okra stew. Maybe because of how it’s made with a tomato base. Not forgetting that the Yoruba’s do call theirs Okra stew too.
My ajebutter had to get some allergy shots and with all the “mommy mommy” I had to make something quick. And what better recipe to make than one with okra. It’s quick it’s easy and it’s damn delicious! 🙂
I have seen some of my Ghanaian neighbors eat this soup with banku. A fufu mix of corn and cassava. Although I didn’t make mine with banku, we enjoyed it with yellow garri. As in the garri dey draw like pounded yam kaiiii!
With what I saw online; and what I’ve seen my neighbors prepare, this stew is usually made to look quite soupy, but mba; not for me o. I couldn’t enjoy any soupy stew. It has to be a little thick for me. When it’s not pepper soup 🙂
To get this recipe, trust me; I had to talk to none other than @Kesskravings on instagram. She does African recipes with a very modern twist. I enjoy looking at her photos; which makes my foodie soul happy. Oh you might also want to check her app Kravings out on iTunes. The pictures alone are to die for; or as the Warri people say “na die!”
You need to see the way my Ghanaian neighbors eat this stew: like it’s the last thing. As in they do enjoy their banku and okra. Nigerians also love Okra soup too. I only met a few who did not like okra. But before I leave you the recipe, I’ll leave you with this question to ponder. In the words of my friend Mike “Ghana again? After contesting jollof with us(Nigerians), they now have their own okro?” I also want to ask “abeg na okro or okra?”
Abeg Mike help me ask them oh. But the stew sweet sha.
Here is my take on Kess’s recipe 🙂
4 salmon steaks(season with pepper and salt and cook in the oven or grill then cut into chunks. Optional process)(Any fish works)
1 hand full dry whole crayfish
2 1/2 cups okra(chopped, grated or roughly blended)
a handful spinach or kale
2 bay leaves
4 plum tomatoes(chopped or roughly blended)
2 crushed habanero peppers *(ata-rodo)
1 medium onion
2 garlic cloves(rushed)
1/2 inch ginger (grated)
4 tsps dry pepper
2 1/2 tsps. black pepper
1/4 cup crayfish
Palm oil(about 100ml would work, but I added more sha)
salt to taste
season meat with the garlic, salt, half of the onion, ginger, 1 tsp black pepper, 1 tsp dry pepper and bouillon. Rub in the seasonings into the meats, pour water to the level of the meats an cook until tender. Drain the meats from the stock and set aside
Heat the palm oil, but not to bleach. chop in the onion sauté until almost translucent; then add the crayfish and bay leaves and fry for a few seconds to prevent burning. Add the meats and cook for a few minutes. Add the tomatoes and crushed habaneros. oncethe tomatoes is almost reduced, add the meat water(please eye ball how much you use). Bring to a boil; then add the crabs. Bring to another boil; then add the okra and reduce the heat. Add the remaining black pepper, salmon and whole crayfish and dry pepper. Bring to a boil and simmer for about 5 minutes(do not cover); then add the vegetables and set aside. Serve with any side