Okra with Fufu
Okra with Fufu is a classic African dish that pairs a rich, flavorful okra soup with soft, dough-like fufu. The okra soup is prepared with finely chopped or blended okra, creating a slimy, hearty texture, and is cooked with a savory mix of spices, tomatoes, and protein such as fish, beef, or chicken. It is seasoned to perfection, offering a deliciously spicy and aromatic experience. Fufu, made from cassava, plantains, or yams, is pounded until smooth and stretchy, providing the perfect vessel to scoop up the soup. This comforting dish is best enjoyed with your hands for an authentic and satisfying experience.
Equipment
- Pressure Cooker
Ingredients
- Between 10-20 pices of Okra cut and defrosted
- 1/2 lb beef steak cut into pieces
- 500 g of smoked fish and shrimp
- 1 teaspoon garlic powder
- 1/2 of onion chopped
- 1/2 tsp salt
- 6 cups water
- 1/8 cup palm oil
- 1 bouillion chicken stock cube about 10g each according to your preference
- 3 tbsp 6 to 8 dashes of seasoning sauce
- 1 dash of red pepper to taste.
Instructions
Okra
- Season beef with onion, garlic, & salt in 4-6 quart pot
- Add water. Bring to a boil and then cook on medium heat for 40 minutes.
- Add oil, maggi cubes, maggi seasoning sauce, red pepper. Boil on medium heat about 12 minutes.
- Stir in okra and boil on medium heat about 10 minutes. The okra soup is finished!
Fufu
- 3 cups farina or yam (like potatoes) or gari (cassava grain) flour, cassava dough
- 6 cups water.Make the Fufu: Boil water then reduce heat and stir in farina (or yam or garri) flour.
- Stir constantly 2 minutes adding water as needed. Should look like stiff mashed potatoes. It should be cooked in 15-20 minutes.
Notes
Bon Appetite!
