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Tuesday, March 10, 2015

Smoked Fish Okra Stew

Smoked Fish Okra Stew

Okra is an ingredient in many soup and stew recipes throughout Africa. The young leaves and flowers of the okra plant are edible; also, okra leaves are frequently boiled or used dried ground into a powder to thicken soups and stews.

Okra tastes like okra having a unique flavor and texture. Okra naturally releases a gooey material called mucilage when cut, mucilage makes okra a natural thickener to soups and stews. Any type of acid such as tomatoes, vinegar or lemon juice will counteract the mucilage of okra.

30-Minute Smoked Fish and Okra Stew Recipe

5 ounces any smoked fish
Smoked Fish and Okra Stew Recipe
Smoked Fish Okra Stew.

3 cups sliced okra or two handfuls small okra
1 handful okra leaves chopped
2 ripe tomatoes diced
2 onions finely chopped
2 garden eggs or one small eggplant chopped
1 hot pepper finely chopped
¼ cup palm oil
4 cups water

Heat palm oil over medium heat in a large pot, add onions and garlic. Add remaining ingredients and simmer for about 30 minutes. Serve over fufu or rice.

Did you know?
Abelmoschus esculentus or Okra is a plant native to Africa and a member of the hibiscus family.

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