Okra Stew

Step 1

Purée the roughly chopped onions, spring onion, garlic, tomato, ginger, scotch bonnet pepper and dawa dawa.

Step 2

In a pot, sauté the finely chopped onions and mushrooms in the palm oil

Step 3

Once the onions are soft, add the puréed mixture, tomatoes, and the spices. Add enough salt that the sauce is slightly salty. We will not be adding salt when the okra is added because it will change the texture so if you do not add enough salt, the finished product will be under salted. The sauce will also taste over seasoned. This is normal because adding the okra will dilute the seasoning in the sauce

Step 4

Let the sauce cook for 15 minutes at medium heat, covered

Step 5

Wash the okra and grate or chop with a food processor

Step 6

In a pot add the okra, the mushroom stock, and the eggplant

Step 7

Let it cook for 15 mins, sprinkle in the baking soda half way (see note). Do not stir it much

Step 8

Once the 15 minutes has passed, add the okra mixture and tofu and fold it into the stew. Do not stir it!

Step 9

Let everything simmer at low heat for another 10 minutes uncovered

Step 10

Add the kale at the end and turn off the heat

Step 11

Serve with choice of swallow