Okra stew

Name: Okra stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 500 g fresh okra; 500 g boneless white-fish fillets in 4 cm pieces; 200 g chopped tomatoes; 120 g finely chopped onion; 25 ml food-grade red palm oil; 8 g grated fresh ginger; 1 chopped garlic clove; 350 ml drinking water, adjust texture; A little fresh chilli, optional; Up to ½ teaspoon salt and black pepper

🐟 Naturally thickened okra stew with white fish, onion and red palm oil, four portions without added thickener.

Ingredients

500 g fresh okra
500 g boneless white-fish fillets in 4 cm pieces
200 g chopped tomatoes
120 g finely chopped onion
25 ml food-grade red palm oil
8 g grated fresh ginger
1 chopped garlic clove
350 ml drinking water, adjust texture
A little fresh chilli, optional
Up to ½ teaspoon salt and black pepper

Preparation

Wash whole okra, trim hard ends and cut 5 mm rounds. Feel fish fillets and remove remaining bones.

Heat 25 ml oil moderately. Soften onion five minutes, then stir garlic, ginger and optional chilli one minute.

Add tomatoes and simmer six minutes, stirring along the bottom. Pour in 350 ml water and bring to a gentle simmer.

Add okra and cook five minutes, stirring to distribute its natural thickening texture.

Lay fish in the sauce and simmer gently eight minutes without rough stirring, until opaque and flaking and 63 °C in the centre. Extend for thicker pieces.

Taste, season and adjust with a little hot water if needed. Divide four portions using a wide spoon for fish.