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Authentic Ghanaian Okro Stew

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My husband only loves an authentic Ghanaian Okro Stew served with banks. Any other, he won’t eat it. So guess what I made for his birthday! Some authentic Ghanaian Okro Stew and banku. He enjoyed it so well, actually, I think I did more than he did

Luckily, I recorded how I cooked this authentic Ghanaian Okro Stew. Find the video illustration on the youtube channel and below is the full recipe.

 

Authentic Ghanaian Okro Stew

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 650 g Boneless Lamb Shoulder (cut into mouth sizes)
  • 1 Medium Fresh Mackerel (cleaned)
  • 4 Crab Halves (cleaned)
  • 6-8 Hard Shelled Shrimps (cleaned)
  • 250 g White Onions (diced)
  • 25 g Fresh Ginger (chopped)
  • 42 g Koobi (cubed) (Salted fish)
  • 30 g Gloves of Garlic (chopped)
  • 1 Small Scotch Bonnet Pepper (or to taste)
  • 800 g Fresh Vine Tomatoes (diced)
  • 1 tbsp AVK 7 spice blend for Mackerel
  • 1 tbsp AVK 10 spice blend for lamb
  • 1 tbsp AVK 7 spice blend for lamb
  • 200 ml Pure Zomi Palm Oil
  • 250 ml Water to Steam Lamb
  • 760 g Fesh Okro uncut (diced)
  • 1 tbsp AVK 10 spice blend
  • 1 tbsp AVK 7 spice blend

Instructions
 

  • Prep the mackerel by seasoning with the 7 spice blend and salt to taste. Grill Mackerel in a preheated air fryer or oven until well cooked and crisp on the edges.
  • Prep the lamb shoulder by seasoning with the 7 & 10 spice blend plus salt to taste.
  • Add 250ml of water and cook in an instant pot. Alternatively steam on the hob. Cook until tender. Remove the lamb from the stock and reserve the stock to use.
  • Heat up the Zomi Palm Oil and lightly fry the lamb shoulder for about 3-5 minutes.
  • Add in the crabs and hard shelled shrimps. Stir and cover for it to steam for 5 minutes.
  • Using an earthenware grinder(Asanka) or a food processor, grind the ginger, pepper & garlic into a rough paste.
  • Add this to the stew pot and stir well. Now add in 1 Tsp each of 7, 10 Spice Blend & salt to taste. Stir to incorporate well.
  • Let it cook for 5 minutes, then add in the diced tomatoes. Stir to incorporate and half cover to let it steam and cook until the tomatoes are well stewed.
  • Once stewed, add in the diced okro and stock. Let is simmer on a gentle heat until okro is soft and a layer of oil has settled on top of the stew.