I am a huge fan of Okra thanks to my ajebutter and my dad. There’s no telling how many times I make it in one week. Even my son the gluten free ajebutter loves and prefers a meal of okra over anything else. Infact he calls the Nigerian stew and okra the red and green soup.
Today we will take a trip to Ghana. Ghanaians and Nigerians do have a lot in common; especially when it comes to food. Apart from Egusi, Jollof rice and suya, we do share similarities in how we make our okra and to them it’s called Okra stew. Maybe because of how it’s made with a tomato base. Not forgetting that the Yoruba’s do call theirs Okra stew too.
My ajebutter had to get some allergy shots and with him crying “mommy mommy” I had to make something quick. And what better recipe to make than one with okra. It’s quick it’s easy and it’s damn delicious!
I have seen some of my Ghanaian neighbors eat this soup with banku. A fufu mix of corn and cassava. Although I didn’t make mine with banku, we enjoyed it with yellow garri. As in the garri dey draw like pounded yam kaiiii!