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Ghana Banku and Okra Stew

Ghana Banku and Okra Stew Recipe

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups fermented corn dough
  • 1 cup fermented cassava dough
  • 1 tsp salt
  • 1/4 cup palm oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 2 medium tomatoes, chopped
  • 1 tbsp tomato paste
  • 2 cups sliced okra
  • 1 Scotch bonnet pepper
  • 1 lb beef chuck, cubed
  • 2 smoked mackerel fillets, flaked
  • 1/2 tsp black pepper
  • 1 tsp ground dried shrimp (optional)
  • 1 cup beef broth

Method
 

  1. Season beef with salt and pepper. Brown in hot palm oil for 5 minutes, then set aside.
  2. Sauté onion in the same pot until soft, then add garlic, ginger, tomatoes, and tomato paste. Cook until tomatoes break down.
  3. Return beef, whole Scotch bonnet, dried shrimp, and broth. Simmer covered 20 minutes. Add mackerel and okra, simmer uncovered 8 to 10 minutes until okra is tender.
  4. Mix corn dough, cassava dough, water, and salt in a saucepan. Cook over medium heat, stirring constantly, for about 20 minutes, until a smooth, stretchy ball forms.
  5. Ladle stew into bowls. Shape banku into ovals with wet hands and serve alongside.

Notes

If the stew thickens too much during simmering, thin it with a few tablespoons of hot water. The banku can be made ahead and steamed to rewarm. Leftovers keep well when stored separately.