Okro stew is one of the favourites of Ghanaians.
Blended onions, pepper, garlic and ginger
2 chopped tomatoes
Steamed crab, meat, wele and snail
Diced fresh okro, chopped ademe
Seasoning, dry herrings
Pour a moderate palm oil on fire just to base the saucepan.
When it’s slightly hot, pour your blended onions, garlic, ginger and pepper into oil. Cover it up and leave it on fire to fry.
After 6 minutes, add the chopped tomatoes and stir it all up. Leave it to fry for 5 minutes then pour the stock of the assorted meat into the tomato sauce. Bring to the boil for 5 minutes
Without pre-boiling your okro, add the chopped okro to the tomato sauce and add a little bit of water to it. Leave it on fire to steam up and allow the okro to soften up. When the texture is right, add your ademe and dry herrings.
Stir it all up and allow on fire under low heat. Now add all your assorted meat and don’t forget to add salt to taste.
Serve with banku, kenkey, or rice ball.
Credits to BERLINDA ENTSIE