Okra Stew With Prawns And Lobster Tails Recipe

Recipe By The Spruce Eats

Ghanaians love okra or okro stew. More often than not, okra stew is served alongside a slightly fermented stiff porridge known as banku, however, it can be served with anything you like. Okra stew looks complex, but it is simple and delicious, and very quick to make. It's best to use fresh ingredients when making the stew. Okra stew can be made in a variety of ways and even with an assortment of meats or seafood. To give okra stew its traditional flavor, use of sustainably sourced palm oil is a must. The combination of palm oil, fish, and tomato yields a unique flavor that can be distinctly linked to ghana. Red palm oil, rich in carotenoids, also adds vibrant color to the dish. In terms of texture and consistency, this stew can be made quite runny and can appear to be more of a soup. Keep cooking time to a minimum to avoid overcooking the okra, which can yield an unpleasant texture. Serve this stew with polenta or semolina, or homemade sadza.

4.4
11 Rating - Rate
Non Vegdiet
55minstotal
15minsPrep
40minsCook

ingredients serves

Ingredients For Okra Stew With Prawns And Lobster Tails Recipe

Nutrition
value
206
calories per serving
11 g Fat21 g Protein6 g Carbs3 g FiberOther

Current Totals

  • 11 g Fat
  • 21 g Protein
  • 6 g Carbs
  • 3 g Fiber

MacroNutrients

  • Carbs
    6 g
  • Protein
    21 g
  • Fiber
    3 g

Fats

  • Fat
    11 g

Vitamins & Minerals

  • Calcium
    53 mg
  • Iron
    2 mg
  • Vitamin A
    640 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    4 mg
  • Vitamin B6
    34 mg
  • Vitamin B9
    467 mcg
  • Vitamin B12
    1 mcg
  • Vitamin C
    21 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    62 mg
  • Manganese
    1 mg
  • Phosphorus
    220 mg
  • Selenium
    38 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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