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Banku and Okro Stew

Banku and Okro Stew Recipe

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 cups fermented corn dough
  • 1 cup cassava dough
  • 4 medium tomatoes
  • 1 small onion
  • 1 scotch bonnet pepper
  • 1 thumb-sized piece fresh ginger
  • 2 cloves garlic
  • 2 tablespoons red palm oil
  • 1 cup flaked smoked fish
  • 2 cups fresh okra
  • 1 teaspoon salt
  • 1 bouillon cube (optional)

Method
 

  1. Knead the corn dough and cassava dough together until smooth.
  2. Shape into balls and steam over boiling water, stirring every 7 minutes, for about 20 minutes until stretchy.
  3. Blend the tomatoes, onion, scotch bonnet, ginger, and garlic into a smooth puree.
  4. Heat palm oil in a saucepan, add the puree, and simmer for 10 minutes. Stir in sliced okra, salt, and bouillon; cook 5 minutes.
  5. Add flaked smoked fish and simmer 5 more minutes. Adjust salt.
  6. Shape hot banku on plates and spoon the stew alongside. Serve immediately.

Notes

If you are starting with dry banku flour, prepare the dough the night before and leave it covered at room temperature to ferment. The stew tastes even better the next day after the flavors settle, so do not hesitate to make it ahead.