Entree: Sierra Leone – Northern Culinary Region – Okra Stew (Hearty okra and tomato-based stew simmered with palm oil and smoked fish or meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) fresh okra, trimmed and sliced
- 8 oz (225 g) smoked fish (mackerel or herring), deboned and flaked
- 1/2 lb (225 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 1 tbsp (15 g) fresh grated ginger
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 tbsp (30 g) tomato paste
- 1 Scotch bonnet or habanero pepper, whole or chopped, approx. 0.5 oz (15 g)
- 2 cups (480 ml) water or light stock
- 1 chicken bouillon cube, crumbled (approx. 5 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 cups (60 g) chopped leafy greens (spinach or cassava/pumpkin leaves)

Instructions

1. In a medium pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the beef cubes on all sides, about 6–8 minutes; remove and set aside.  
2. In the same pot add chopped onion, garlic and grated ginger; sauté until softened and aromatic, about 4–5 minutes. Stir in chopped tomatoes and tomato paste and cook 3–4 minutes until tomatoes break down.  
3. Return browned beef to the pot, add water or stock and crumbled bouillon cube, then add the Scotch bonnet pepper whole (or chopped if you prefer more heat). Bring to a simmer, cover and cook until beef is nearly tender, about 25–30 minutes.  
4. Add sliced okra, flaked smoked fish and palm oil to the pot; stir gently to combine. Simmer uncovered 8–12 minutes until okra is tender and stew thickens to a slightly viscous consistency.  
5. Stir in chopped greens and simmer 2–3 minutes until just wilted. Season with salt and black pepper to taste (remove whole Scotch bonnet if used).  
6. Serve hot with steamed rice, cassava fufu, or boiled yams.