You know how they say Yoruba people serve everything with stew? It’s honestly not because we have trust issues.
It’s a class thing. According to my grandma, it takes money to cook a proper pot of stew (Obe ata), which is why we don’t have lots of one pot soups.
Traditionally, stew is cooked separately from soups (except in rare cases). Unlike most tribes in Nigeria where there are loads of one pot soups, you will find lots of plain soups in Yoruba land which are meant to be accompanied by stew.
This okra recipe is amazingly tasty,you honestly might just forget the stew. I am keeping things traditional so I will not be adding maggi (bouillon cubes), feel free to add some if you prefer. One cube will do for this recipe.
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
• 3 cups hand sliced okra
• 2 heaped tablespoons fermented locust beans – iru
• 1 handful shredded smoked catfish – washed
• 1 handful red prawns – washed
• Salt – to taste
• ¼ teaspoon Akaun (cooking potash – salt peter) (optional)
• Place a pot on high heat and add in 2 cups of water. Bring to a rolling boil then add in fish, akaun, locust beans and prawns. Simmer covered for 12 minutes
• Uncover the pot and bring the mixture back to a boil. Add in okra and stir continuously for about 3 minutes or until it takes on a viscous consistency. Season with salt. Remove from heat immediately
Here I served plain okra with seafood stew and two-tone Eba suprise.