How to make the best Ghanaian OKRO Stew ❤️

By Nanaaba's Kitchen · 120 min

Ingredients

Instructions

1. Wash and scrub the goat, cow skin and lamb well. Wash the seafood thoroughly. Soak the smoked fish in warm water for 10 minutes, then rinse.
2. Blend the marinade ingredients with 2 tablespoons of water. Chop the tomatoes (or use canned chopped tomatoes). Chop the onions, one for the stew and one for garnish. Chop the okro, then blend one sixth of it. Dice the eggplants and keep them in brine so they do not oxidise.
3. Put the meats and king crab claws in a large pot with the marinade. Rinse the blender with 1 cup of water and add that to the pot. Add the beef base and salt, stir, and cook on medium heat with the lid on for 30 minutes, until the goat, lamb and cow skin are tender. Pour into a bowl and set aside.
4. Melt the red palm oil in the pot over medium heat. Add the stew onions, the Momoni and one halved habanero. Cook for 2 minutes, then add the chopped tomatoes and cook for 5 minutes.
5. Add the smoked fish and stir to coat. Add the eggplants and mushrooms and cook for 5 minutes with the lid on.
6. Add the scallops, stir, then return the cooked meats with their broth. Stir in the shrimp, then the chopped okro. Keep stirring to bring out the okro slime and cook for 3 minutes with the lid off.
7. Stir in the blended okro until everything is evenly mixed. Gently add the smoked mackerel. Turn off the heat, scatter the chopped garnish onion on top and let the residual heat soften it while it stays crisp.

Summarized from Nanaaba's Kitchen's video. Watch it for the details.

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