Spicy Fish and Okra Stew RecipeOrigin: Mali Period: Traditional |
Ingredients
500g dried, salted, fish 
Spicy Fish and Okra Stew Preparation:Method:Add the fish to a bowl and cover with plenty of water then allow to soak over night. Drain the fish, wash under cold running water before flaking and removing any bones. Add the fish alonh with 750ml water to a pan and bring to a boil. Reduce to a simmer and cook gently whilst you prepare the other ingredients. Heat the oil in a pan and use this to fry half the onions and the chillies. Continue cooking until the onion is golden then add the tomatoes and cook for 3 minutes before adding 250ml water, bringing to a simmer and cooking for 15 minutes. Simmer or steam the okra until soft (you can do this in the fish water if you like) then mash the okra to a paste along with the remaining onions and add this mixture to the fish. Simmer the fis mix for about 30 minutes, or until the fish is soft then add the tomato mixture to the fish mixture and stir to combine. Typically this stew is served with Gari or FuFu. |
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