Kenkey with Okro & Chickpea Tomato Stew

Ingredients

• 2 pieces kenkey (fermented corn dough)
• 200 g fresh okra
• 1 cup canned chickpeas, drained and rinsed
• 2 ripe tomatoes, chopped
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 tsp ground cumin
• 1 tbsp vegetable oil
• 1 cup water or vegetable broth
• to taste salt
• to taste black pepper

Instructions

1. 1

   Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, sauté for 3‑4 minutes until softened.

2. 2

   Stir in the chopped tomatoes and cumin; cook for another 5 minutes, allowing the tomatoes to break down.

3. 3

   Add the chickpeas, water (or broth), and season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

4. 4

   While the stew simmers, slice the okra into 1‑cm rounds. Add the okra to the pot and continue cooking for 5‑7 minutes until the okra is tender but still slightly crisp.

5. 5

   Meanwhile, steam or gently boil the kenkey pieces for about 8‑10 minutes until heated through.

6. 6

   Serve the okra‑chickpea tomato stew alongside the warm kenkey. Enjoy!