Okra stew is usually eaten with rice or banku – a gooey sort of dough made from fermented corn and cassava. The recipe for the stew is basically the same as for red red (bean stew), you just use a little bit less oil and no garlic.
okra (about 12 pieces, chopped)
1 chopped onion
2 chopped tomatoes
1 tin of tomato puree
Fish filet (if you like)
1/4 cup of red palm oil
1 cube of vegetable stock
2 ½ teaspoons of red pepper seasoning (a spice mix you can buy everywhere in Ghana. If you can’t get hold of it, replace it with chili)
How to prepare it:
Boil the okra in water until softened. Heat the palm oil in another pot. When the oil is almost boiling, add the chopped onion and stir until it has softened. Add the pepper seasoning and the tomato puree and cook for 5 minutes. Then add the chopped tomatoes and the vegetable stock. Leave to simmer for 10 to 15 minutes until the stew has boiled down to some sort of gravy. Add the fish filet and season with salt (if needed, the vegetable stock contains a lot of salt already). When the okra is cooked, drain off the water, mix the okra with the stew and serve hot with rice or banku.