Prep time: 20 minutes/Cook time: 35 minutes/Serves: 4
Ingredients
300g meat of your choice
1 whole fish, cleaned, scaled and cut into steaks
1 smoked and dried fish, bones removed and broken into pieces
crabs (optional)
1 onion diced
1 kg (2 lbs) Okra, sliced into thin rounds
1 tbsp fresh Habanero chilli, diced
2 Maggi cubes
80ml (1/3 cup) red Palm Oil
¼ tsp each salt and ground black pepper
Instructions
Place the meat in a pan with a few slices of onion, cover and cook for 5 minutes then remove the meat and set aside. Reserve any broth.
Place 80ml (1/3 cup) of palm oil in a large pan. Once hot add the fish steaks and fry for about 3 minutes per side then remove and set aside. Add the diced onion and fry over low heat for about 5 minutes, until soft and translucent.
Add the sliced okra, stirring to coat in the oil. Increase the heat to high and cook for 8 minutes.
Add 1/4 tsp each of salt and black pepper, stirring to mix the seasoning in well. Add the diced habanero pepper and put the meat back in the pot. Stir well to combine.
Add 600ml (2 1/2 cups) water, crumble in the stock cubes and stir to combine then nestle in the fish steaks, bring to a simmer and cook for 15 minutes (add the crabs at this point, if using).
Take off the heat and serve with your favourite starchy accompaniment.
