Africa delicacy>Nigeria>okro

3cups Okro – grated

Freshwater fish

Shrimp

Meats

Cowleg

Stockfish

Prepared stew

1. Season and boil the meats with stockfish. Later in the boiling process add freshwater fish and shrimps. Once the meats and cowleg are tender, check for the volume of stock you have left.

2. Add pepper into your meat mixture and let it boil with the meats and fish. The volume you will need depends on personal preference.

1. Add Blended crayfish and let the whole mixture boil for 5 minutes, to let all the flavours combine perfectly

2. Add the Okro and stir.
   Okro cooks very fast, and if you let it cook for too long, you lose some of its slime and taste.

Let the Okro cook for another 5 – 7 minutes until you see bubbles on the surface. Stir and taste.

At this point, you may need seasoning cubes. Just dissolve one cube in water and add to the pot. Lower the heat, and let it cook for another two minutes.

Best served with semovita
Or with fufu

Add the prepared stew for a brilliant colour

Serve with Yellow Garri – personal favourite