Nutrition
Banku and Okro stew
Ingredients
Banku
-3 cups of corn dough
-2 cups of cassava dough
Salt to taste
Okro Stew
-3 cups of chopped okro
-2 cups garden eggs (chopped)-optional
Palm oil
– Momoni (Salted fish) -optional
-4 medium pieces of smoked salmon
-2 large smoked cowhide/wele
4 large crabs
2 large onions
4 medium sized tomatoes (chopped) – optional
Pepper, ginger, garlic and onion mix (blended together)
Salt to taste
Preparation
Banku
-Three parts of corn dough with two part cassava dough.
-Add some water until the mixture is slightly thick.
-Put it on high heat until the mixture starts to boil and thickens.
-Take a spatula and knead the mixture until the texture is evenly distributed.
-Keep kneading to prevent the dough from forming little hard lumps.
-When your banku is ready, roll into balls and wrap with rubber. Keep them in an air tight container to keep them warm and fresh.
Note: You can test if your banku is ready by putting a little water in the palm of your hand and touch the banku. If it does not stick to your palm it’s ready.
OKRO STEW
-Heat palm oil in a pan and add your sliced onions and momoni. Stir until onions are slightly brown.
-Add pepper and blended ginger, garlic and onion. Allow to simmer.
-Take a clean pan and put in your chopped okro, add water and cook for about eight minutes.
-Check on your simmering sauce and add tomatoes and garden eggs, if you opted for it.
-Add your smoked salmon, cooked wele (it must be precooked to soften it) and crabs. Allow to simmer for 10 minutes.
-Pour in your cooked okro and stir to mix evenly. Add salt to taste. Allow to simmer on low heat for 5 minutes.
-Okro stew is ready. It can be enjoyed with rice or kenkey. But best served with banku.