Kenkey and Okro Stew with Fried Plantains

Ingredients

• 2 pieces Kenkey
• 200 g Okra
• 2 medium Tomato
• 1 small Onion
• 2 tbsp Palm oil
• 1 cup Fish stock or water
• ½ tsp Salt
• ¼ tsp Ground pepper
• 1 large Plantain
• 2 tbsp Vegetable oil

Instructions

1. 1

   Slice the plantain diagonally into ½‑inch thick pieces and set aside.

2. 2

   Finely chop the onion and tomato; slice the okra into ½‑inch rounds.

3. 3

   Heat 2 tbsp palm oil in a pot over medium heat, add onion and sauté 2 minutes, then add tomato, ground pepper, and salt; cook another 2 minutes.

4. 4

   Stir in the sliced okra and pour in the fish stock (or water); bring to a gentle boil, then reduce heat and simmer for 15‑20 minutes until the okra is tender and the stew thickens.

5. 5

   While the stew simmers, heat 2 tbsp vegetable oil in a skillet over medium‑high heat; fry the plantain slices until golden brown, about 2‑3 minutes per side, then drain on paper towels.

6. 6

   Serve the kenkey alongside the okra stew and top with the fried plantain slices.