![]() ![]() Gnaouia, a Tunisian okra stew, is also very similar to okra stew, although it does not use red palm oil. Inspired by this vegetarian dish, you could also try to make a Ghanaian style okra stew with whole okra pods, served on a bed of quinoa or steamed millet for a protein packed meal. In other parts of the world such as the Middle East, okra stew such as bamya is made by sautéeing whole okra pods in a tomato based sauce. In the rest of West Africa, the okra stew (or okro stew) and its variants take the names of sauce gombo, fetri dessi (Togo), mana rozi, sauce kopè (Ivory Coast), ou encore soupou kandja (Sénégal). ![]() The Central African name for okra suggests that these stews are closely related to the Creole dish called gumbo, popular in Louisiana. Fante fante has flavors reminiscent of the Brazilian Bahian fish stew called moqueca, without the coconut milk. Fresh fish is added and steamed in the stew, then finally a small amount of okro is added to finish off the dish. A juicy palm oil stew is made with onions and tomatoes. As the name suggests, this stew comes from the Fante people of Ghana. Fetri detsi, an Ewe dish from the Volta region of Ghana, is the perfect example of this.Īnother stew which follows a similar process and ingredients to okra stew is fante fante. Okra can be cooked without tomatoes, where the okra is chopped or finely grated, oil is rarely used, more water is added, and the resulting sauce is more of a soup. The different versions of okro stew around the world To make an impressive dish, a completely seafood okra topped with crabs or a lobster tail will impress your dinner guests. Chicken is rarely used however smoked turkey has been tried and tested. Meat such as beef, lamb, pork, goat, cow foot and ham hock go well with okra stew. When the stew has such a fine and viscous consistency, it is sometimes referred to as “draw” soup with draw describing the slimy viscosity of the soup. This encourages the sliminess of the okra to come out even more. To achieve this, the okra is finely chopped or even grated, then cooked with slightly more added water. Others prefer their okra stew with a highly viscous consistency. Some people like their okra less slimy and still intact, therefore cooking time is reduced, or the okra is cut into larger chunks. The cooking time varies according to preference. Some people steam the okra prior to adding, which results in a sauce that is more viscous, whilst others add the raw okra without pre-cooking. ![]() Once the tomato stew base has cooked and broken down into a sauce, an assortment of meat, seafood or both is added. Other seasonings such as chicken stock cube or shrimp seasoning can be used to enhance the flavor. The first step is to make a tomato stew base with red palm oil, onions, tomatoes, tomato purée (optional), garlic, ginger and peppers. Making okra stew for the first time may seem daunting, however the process is fairly easy to follow. It is possible that Ethiopia has been referenced in times past, however the exact location did not relate to modern day Ethiopia, but rather West and Central Africa. It is interesting to note, however, that an old Herman Moll (1710 AD) map of Africa depicts Ethiopia as a vast country spreading from the Biafra region and modern-day Cameroon in West Africa and North of Congo to just West and South of modern-day Somalia and Ethiopia respectively. Okra is thought to be of African origin, particularly West Africa or Ethiopia, although others believe it has origins within South Asia. Okra stew comes in many forms and consistencies, from fairly slimy to almost soupy, and can be mixed with other vegetables such as garden eggs, or left simply as okra stew. The main components of okro stew are a tomato stew base made with red palm fruit oil, onions, tomatoes, spices and finely chopped okra. Okro stew (or okra stew) is one of the best accompaniments to banku, one of Ghana’s national dishes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |