Banku with okra stew

Ingredients

• Banku mix for 4 people (amount as on the package), and water
• 500 g fresh or frozen okra, sliced into thin rounds
• 2 whole tilapia, cleaned and cut into 2 or 3 pieces each
• ⅓ cup red palm oil
• 1 onion, chopped
• 3 tomatoes, chopped, or 2 tbsp tomato paste
• 1 scotch bonnet pepper, blended
• 1 tbsp ground crayfish
• 1 seasoning cube
• 1 cup water
• Salt

Steps

1. Season the fish

   Rub the tilapia pieces with salt and half the crumbled cube. Set aside for 10 minutes.

2. Make the stew base

   Heat the palm oil over medium heat and soften the onion for 3 minutes. Add the tomatoes and pepper and cook for 8 to 10 minutes, until thick.

3. Poach the fish

   Add the water, crayfish and the rest of the cube. Lay in the fish, cover and simmer gently for 8 minutes.

4. Add the okra

   Add the okra and shake the pot rather than stirring, so the fish stays whole. Simmer uncovered for 6 to 8 minutes, until the okra is tender but still green. Taste for salt.

5. Cook the banku

   While the stew simmers, mix the banku mix with water in a heavy pot into a smooth batter with no lumps, following the package for amounts. Cook over medium heat, stirring hard and without stopping with a wooden spatula, for 15 to 20 minutes, adding a splash of water if it gets too stiff. It's ready when it's smooth, stretchy and pulls away from the pot.

6. Shape and serve

   Wet a small bowl, scoop in a portion of banku and swirl it into a smooth ball. Serve the banku with the okra stew in a bowl beside it.

Tips

• The okra's slipperiness is the point: it makes the stew cling to the banku. Less stirring keeps it lighter.
• Frozen sliced okra works well and needs no thawing.
• Swap the tilapia for smoked fish or shrimp if you like.
• Banku is best eaten fresh and warm. Wrap leftovers in plastic and steam them to soften.