Josiah
Ingredients
- 10–15 fresh okra fingers, washed and chopped or halved
- 2–3 habanero or kpakpo shito peppers
- 1–2 small onions
- 1–2 fresh tomatoes
- Fermented or cured fish, such as momoni or koobi
- Shrimp powder or salt, to taste
- 3–4 tablespoons unrefined palm oil
- Smoked mackerel or fried fish
- Boiled cow skin (wele) – optional
- A little water
How to prepare it.
1. Cook the okra
Place the chopped okra and one whole tomato in a pot with a small amount of water and a pinch of salt. Allow it to simmer until the okra becomes soft and tender.
2. Prepare the pepper mixture
Using an asanka (traditional Ghanaian grinding bowl), grind the peppers, onion and a little salt into a coarse mixture. Add the boiled tomato and mash everything together.
3. Add the okra
Pour the hot, cooked okra into the pepper mixture. Mash or stir gently until the ingredients are well combined, while keeping some of the okra pieces intact for texture.
4. Prepare the palm oil sauce
Heat the palm oil in a separate pan. Add chopped onions and fermented fish (momoni) and fry gently until fragrant. Add the smoked mackerel, fried fish or boiled wele, depending on your preference, and allow the mixture to cook briefly.
5. Combine and serve
Pour the hot palm-oil and fish mixture over the mashed okra and gently stir to combine.
Serve warm with banku, kenkey, boiled yam, plantain or rice.
