Okra originated from the Nigerian Igbo word Okuru. The new world especially the creole world has championed it for centuries as gumbo. I crave my okro stew or soup with as much viscosity as possible. This tends to be the favoured African method with the addition of sodium bicarbonate to make it even more slimy. The recipe below is the traditional Ghanaian okro stew.
500 grams Okro
1/2 a cup Palm oil
2 or 3 Scotch bonnet peppers
3 Medium sized garden eggs
3 Medium sized tomatoes
2 tablespoons Cray fish
1/2 a pound Cow skin or Wele
1/2 a pound Beef
Salt to taste
1In a pot, heat the palm oil for about 5 minutes whilst boiling the wele and beef seperately for about 20 minutes or until tender
2Add the onions and cook over moderate heat for 5-7 minutes or until the onions become soft and translucent
3Add the scotch bonnet peppers and quartered tomatoes stirring for another 5-7 minutes whilst boiling the chopped okro in a separate pot for 10 minutes to increase its viscosity
4Add the wele and beef to the onion, tomato and pepper mixture
5Add the beef and wele broth too for additional flavour
6Cut the garden eggs in half and boil these for 10 minutes then blend into a smooth paste
7Pour the blended garden eggs into the stew mixture
8Pour the boiled okra into the mixture
9Simmer over moderately low heat, stirring occasionally for another 15-20 minutes
Wele or cow skin may need a little longer to cook
Scotch bonnet pepper may be substituted with other peppers.
Smoked fish may be used in addition or instead of ground cray fish
The Okro stew can be made with goat meat, beef, pork, fish or any other meat of your choice.