Ghanaian Okra Stew
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1lb meats
  • 4 salmon steaks(season with pepper and salt and cook in the oven or grill then cut into chunks. Optional process)(Any fish works)
  • crabs
  • 1 hand full dry whole crayfish
  • 2½ cups okra(chopped, grated or roughly blended)
  • a handful spinach or kale
  • 2 bay leaves
  • 4 plum tomatoes(chopped or roughly blended)
  • 2 crushed habanero peppers *(ata-rodo)
  • 1 medium onion
  • 2 garlic cloves(rushed)
  • ½ inch ginger (grated)
  • 4 tsps dry pepper
  • 2½ tsps. black pepper
  • ¼ cup crayfish
  • Palm oil(about 100ml would work, but I added more sha)
  • bouillon
  • salt to taste
  1. season meat with the garlic, salt, half of the onion, ginger, 1 tsp black pepper, 1 tsp dry pepper and bouillon. Rub the seasonings into the meats, pour water to the level of the meats and cook until tender. Drain the meats from the stock and set aside
  2. Heat the palm oil, but not to bleach. chop in the onion; sauté until almost translucent; then add the crayfish and bay leaves and fry for a few seconds to prevent burning. Add the meats and cook for a few minutes. Add the tomatoes and crushed habaneros. once the tomatoes is almost reduced, add the meat water(please eye ball how much you use). Bring to a boil; then add the crabs. Bring to another boil; then add the okra and reduce the heat. Add the remaining black pepper, salmon and whole crayfish and dry pepper. Bring to a boil and simmer for about 5 minutes(do not cover). Add the vegetables and set aside. Serve with any side
Recipe by Nigerian Lazy Chef at