Dish of Okro Stew
(click to enlarge)

Okra Stew


West Africa, Ghana   -   Okro Stew
Serves:
Effort:
Sched:
DoAhead:  		 5 w/rice
***
2 hrs
Yes		 This is a very popular stew in Ghana, mostly vegetables but not vegetarian. The amount and type of meats give textural and flavor relief to the large amount of vegetables. See also Comments.

8
12
6
6
3/4
2
3
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1
1
2
1-1/2
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1/3
ar
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ar
oz
oz
oz
oz
in

T
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oz
oz
oz
oz
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c

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Okra (1)
Tomatoes (2)
Onions
Eggplant (3)
Ginger
Chili Habanero (4)
Dried Shrimp (5)
--- Meats (6)
Salted fish
Dried Beef
Smoked Ham
Pig Feet
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Palm Oil, Red (8)  
Salt
-- Serve With
Banku (8)
    or Rice.
Prep   -   (1-1/4 hrs)
  1. Cap and tail OKRAS. Slice crosswise about 1/4 inch wide.
  2. Scald TOMATOES 1 minute in boiling water (a little more if plum tomatoes), quench in cold water, skin and chop fine.
  3. Chop ONIONS fine.
  4. Dice EGGPLANTS 1/4 inch or less. Hold in cold water until needed.
  5. Slice GINGER very thin crosswise and chop fine. Pound in a mortar.
  6. Split HABANEROS open.
  7. Grind SHRIMP in your spice grinder. Measure is before grinding.
  8. Shred FISH and dice all other Meat Items about 1/4 inch. Mix all.
Run   -   (40 min)
  1. In a spacious sauté pan, heat Palm Oil and stir in Onions. Fry stirring until they are lightly colored.
  2. Stir in Ginger. Let simmer 3 minutes, then stir in Okra. Let simmer 3 minutes, stirring a couple of times.
  3. Drain Eggplant and stir in. Let simmer 3 minutes, then stir in Tomatoes and Chilis.
  4. Simmer covered 10 minutes on low heat, stirring now and then.
  5. Stir in Dried Shrimp and Meat mix. Continue to simmer another 10 minutes or until all ingredients are cooked but not mushy - just 3 minutes if you're making ahead and will re-heat it.
  6. Season with Salt if needed (some ingredients may ve salty).
  7. Serve with Banku, or with plenty of steamed long grain rice.
NOTES:

  1. Okra:

      Select small young pods. Pods that have become lumpy with seeds are too old.

  2. Tomatoes:

      These should be very ripe well flavored tomatoes. If your fresh tomatoes just don't measure up, either use canned tomatoes, or stir in half a cup or more of a good but very simple tomato sauce. My favorite is Faraon bran Spanish Style, available in 8 ounce cans.

  3. Eggplant:

      Select a long thin type of eggplant or another variety that doesn't need to be skinned, such as purple Indian or Chinese eggplants. In Africa, "Garden Eggs" (Ethiopian Eggplant) are most often used. These are an African eggplant relative unlikely to be found in North America. For details, see our Eggplants page.

  4. Habanero Chili:

      Two Habaneros makes this stew quite noticeably spicy by Southern California standards. Folks from the Frozen North may want just one. For details see our African Chilis page.

  5. Dried Shrimp:

      These should be small dried shrimp as found in Asian markets. Measure is lightly packed before grinding.

  6. Meat Items:

      These are highly variable. All or some can be used, just keeping the total weight the same. Weights are boneless, and Pig Feet are fully cooked. Salted Fish can be Cod or Polock (cheaper). Chicken is not used.

  7. Red Palm Oil:

      This palm oil is much used in West Africa and Bahia Brazil and is needed to accurately replicate dishes from those regions. For details and substitute, see our Palm Oil / Dendê Oil page.

  8. Banku

      This is a paste made from Corn Flour (Mexican Massa) and Cassava flour, or grated Cassava, and fermented for at least 3 days before cooking. For details see our recipe Banku. This is not always on hand in the Western kitchen (though fermented and dried mixes are available on-line), so I suggest rice, which is popular in Ghana.

  9. Comments:

      The pattern recipe was twice this size given here, and could just barely be done in a 3-1/2 quart sauté pan, producing 4-1/2 pounds of stew. In Africa, this recipe varies considerably from cook to cook and town to town, especially in the amount of red palm oil and the types and quantities of the meats used.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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