Classic Kenkey with Simple Okro Soup

Ingredients

• 300 g Kenkey (fermented corn dough)
• 150 g Okra
• 100 g Tomato puree
• 1 small Onion
• 1/2 cup diced Red bell pepper
• 1 tbsp Palm oil
• 250 ml Water
• 1/2 tsp Salt
• 1/4 tsp Ground black pepper(optional)

Instructions

1. 1

   Wrap the kenkey in banana leaves or foil and steam over boiling water for about 20 minutes, then set aside to cool and slice.

2. 2

   While the kenkey steams, wash and slice the okra into 1‑cm rounds; set aside.

3. 3

   Heat palm oil in a saucepan over medium heat, add the chopped onion and sauté for 2 minutes until translucent.

4. 4

   Stir in the tomato puree and diced red bell pepper, cooking for another 3 minutes.

5. 5

   Add the sliced okra and water, bring to a gentle boil, then reduce heat and simmer for 10‑12 minutes until the okra is tender and the soup thickens slightly.

6. 6

   Season with salt and optional black pepper, taste and adjust seasoning.

7. 7

   Serve the sliced kenkey on plates alongside the okro soup, allowing diners to dip the kenkey into the stew.