Kenkey with Okro & Eggplant Tomato Stew

Ingredients

• 2 balls kenkey (fermented corn dough)
• 200 g okro (okra)
• 150 g eggplant
• 2 medium tomatoes, diced
• 1/2 cup onion, finely chopped
• 1 tablespoon vegetable oil
• 1 cup water or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper(optional)
• 1 tablespoon fresh cilantro, chopped(optional)

Instructions

1. 1

   Steam or boil the kenkey balls for about 10‑12 minutes until heated through; keep warm.

2. 2

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

3. 3

   Add the diced tomatoes and cook for 3 minutes, stirring occasionally, then pour in the water or broth and bring to a gentle boil.

4. 4

   Stir in the sliced okro and diced eggplant, season with salt and pepper, and simmer for 15‑18 minutes until the vegetables are tender and the broth is slightly thickened.

5. 5

   Taste and adjust seasoning if needed, then sprinkle chopped cilantro before serving alongside the warm kenkey.