Kenkey and Okro Coconut Curry

Ingredients

• 300 g Kenkey (fermented corn dough)
• 200 g Okra, sliced
• 200 ml Coconut milk
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Vegetable oil
• ½ tsp Salt
• ¼ tsp Black pepper(optional)
• 100 ml Water

Instructions

1. 1

   Steam the kenkey: wrap the 300 g of kenkey in foil and steam over boiling water for 20 minutes, then set aside and keep warm.

2. 2

   Heat the oil in a saucepan over medium heat, add the minced garlic and grated ginger, sauté for 1‑2 minutes until fragrant.

3. 3

   Add the sliced okra and stir‑cook for 3 minutes, then pour in the coconut milk and water, bring to a gentle boil.

4. 4

   Season with salt and optional black pepper, reduce heat and simmer for 15 minutes, stirring occasionally, until the sauce thickens and the okra is tender.

5. 5

   Serve the hot coconut‑okro curry alongside the steamed kenkey, optionally garnishing with a pinch of pepper.