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 acids 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 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.