Ingredients:
1kg okra
100g ground, dried, okra (okra powder)
1 tomato, chopped
3 garlic cloves, peeled and crushed
250g smoked and dried fish, flaked and boned
1 piece of stockfish (dried fish)
2 whole fish, cleaned and halved
2 tsp hot chilli powder (or to taste)
salt, to taste
1 Maggi fish cube (or fish stock cube)
3 tbsp red palm oil
Method:
Wash and trim the okra then cut into very thin slices.
Place the fresh fish halves, smoked fish and stockfish in a large pan. Add the tomato, salt, garlic, Maggi cube and chilli powder. Pour over 2l water and bring to a boil.
In the meantime, pound the okra in a mortar to a paste. As soon as the fish mixture has boiled, stir in the okra. Return to a simmer and cook, partially covered, for about 20 minutes, or until the fish is cooked through.
Remove the fish from the pan and strip the meat off the bones. Return the fish meat to the liquid then puree in a blender until smooth.
Pour the pureed fish mixture back into the pan and bring to a simmer. Whilst stirring constantly, work in the ground okra and then mix in the red palm oil. Bring back to a simmer and cook for 10 minute more.
Take off the heat and set aside for 10 minutes to thicken before serving accompanied by fufu or plain white rice.
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