Okra Stew With Prawns And Lobster Tails Recipe

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.