Others prefer their okra stew with a highly viscous consistency. Some people like their okra less slimy and still intact, therefore cooking time is reduced, or the okra is cut into larger chunks. The cooking time varies according to preference. Some people steam the okra prior to adding, which results in a sauce that is more viscous, whilst others add the raw okra without pre-cooking. Once the tomato stew base has cooked and broken down into a sauce, an assortment of meat, seafood or both is added. Other seasonings such as chicken stock cube or shrimp seasoning can be used to enhance the flavor. The first step is to make a tomato stew base with red palm oil, onions, tomatoes, tomato purée (optional), garlic, ginger and peppers. Making okra stew for the first time may seem daunting, however the process is fairly easy to follow. It is possible that Ethiopia has been referenced in times past, however the exact location did not relate to modern day Ethiopia, but rather West and Central Africa. It is interesting to note, however, that an old Herman Moll (1710 AD) map of Africa depicts Ethiopia as a vast country spreading from the Biafra region and modern-day Cameroon in West Africa and North of Congo to just West and South of modern-day Somalia and Ethiopia respectively. Okra is thought to be of African origin, particularly West Africa or Ethiopia, although others believe it has origins within South Asia. Okra stew comes in many forms and consistencies, from fairly slimy to almost soupy, and can be mixed with other vegetables such as garden eggs, or left simply as okra stew. The main components of okro stew are a tomato stew base made with red palm fruit oil, onions, tomatoes, spices and finely chopped okra. Okro stew (or okra stew) is one of the best accompaniments to banku, one of Ghana’s national dishes.
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