A thick, savory stew made with finely chopped okra, palm oil, and fermented fish for deep umami flavor.
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In a separate small pot, boil the chopped okra with a half cup of water and a pinch of baking soda for 5-7 minutes until slimy and tender; set aside.
Heat the palm oil in a large heavy-bottomed pot over medium heat until it melts and begins to shimmer.
Add the momoni (fermented fish) to the oil and fry for 2 minutes until it dissolves and releases its pungent aroma.
Sauté the onions in the palm oil until translucent, then stir in the garlic, ginger, and blended scotch bonnet peppers.
Add the tomato paste and fry for 3 minutes, then pour in the blended tomatoes and simmer for 10-15 minutes until the oil rises to the top.
Stir in the pre-cooked meat, smoked fish, and shrimp powder, allowing the flavors to meld for 5 minutes.
Gently fold the boiled okra into the tomato base, stirring slowly to combine without breaking the fish.
Adjust seasoning with salt or bouillon, simmer on low for 5 more minutes, and serve hot with Banku or Kenkey.
