![]() ![]() I had never seen them before when visiting Gambia or Kenya. This recipe uses garden eggs, which are also called "African eggplants." When I first arrived in Accra, I was very confused as to what exactly the pale yellow "garden eggs" were. Creole gumbo usually features a roux (a thickening agent made with a fat such as butter, mixed with flour) and is typically served over hot rice. Okra soup is a fascinating dish because of its many permutations across West Africa and its reinvention in the Americas as gumbo. ![]() We added a few crabs that you can see in the pictures, but I've omitted them from the recipe below. I learned how to make this recipe from my friend Julie from Ghana. I'm a okra soup purist, if you will. As such, these days, I only eat it sparingly, but relish those rare occasions. If you do choose to adapt the recipe with vegetable oil, I suggest using poultry instead of beef or smoked meat as the flavor is slightly better. Several chefs have attempted to adapt the recipe with vegetable oil to make it slightly healthier and reduce the cholesterol impact of the palm oil however, I believe that the palm oil is essential to rich, deep flavor of the dish. I've cut back as I've grown older because okra soup made with palm oil isn't the healthiest of dishes. Whenever my mother made it, I could be continually counted on to eat to excess and then promptly fall into a food coma. This of course is my favorite food i eat it on the regular basis i know and will testify how delicious this food is thanks for taking the time to read my post. ![]() The dish is now ready to be served alongside banku. Simmer for 5 minutes.Ĭheck for seasoning and add salt if required. Simmer for 10 minutes.Īdd the cooked beef along side the stock created during the braising process and stir to include into the stew. The presence of tomatoes in the stew slows down the sliming process. A little more water may be added to encourage the okra to cook well. Add a little more water and allow to simmer for 5 minutes to allow the flavors to infuse into the sauce.Īdd the chopped okra into the stew and stir. Set aside.īreak the smoked mackerel into chunks and add to the stew (optional). Quarter the okra pods, then chop them into ¼-inch (5 mm) thin slices. This should take 10 minutes, as oil begins to rise to the top. Pour the mixture over the caramelized onions and permit the sauce to cook down and thicken. Pulse or liquidize the ingredients until smooth. Add the ginger to the tomatoes.Īdd the desired amount of scotch bonnet peppers. Fry the onions in the oil until they just begin to caramelize.Īdd the diced ginger to the pot and fry for about 1 minute, just before adding the tomatoes.Ĭhop the tomatoes into small chunks and place them into a blender or food processor. Place a large pot on the stove and heat up the palm oil. While the meat is cooking, prepare the opposite ingredients as follows.įinely chop the second whole onion. Cooking time depends on the type of stewing beef used. Reserve the other ¼ onion for the sauce.Īdd a cube of beef or chicken broth seasoning, top with water and braise until tender. Chop ¾ of the primary onion and add it to the meat. Scotch bonnet pepper (or chili powder), consistent with tasteĬut the stewing beef into bite sized chunks and place into a pot. As one of Ghana’s national dishes, okro stew is ready with tomatoes, red vegetable oil, onions, tomatoes, spices and finely chopped okra.ġ beef stock cube (or chicken stock cube)
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