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 acids
such as tomatoes, vinegar or lemon juice will counteract the mucilage of okra.
30-Minute Smoked Fish and Okra Stew Recipe
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| Smoked Fish Okra Stew. |
Ingredients
5 ounces any smoked fish
3
cups sliced 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
Directions
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.
