Kenkey with Okro & Ground Beef Stew

Ingredients

• 2 pieces Kenkey (fermented corn dough)
• 200 g Ground beef (lean)
• 150 g Okra, sliced
• 2 tablespoons Tomato paste
• 1/2 cup Onion, finely chopped
• 1/2 teaspoon Smoked paprika
• 1 tablespoon Vegetable oil
• 1 cup Water or beef broth
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Heat the oil in a medium saucepan over medium heat; add the chopped onion and sauté for 2‑3 minutes until translucent.

2. 2

   Add the ground beef, breaking it up with a spoon, and cook for about 5 minutes until browned.

3. 3

   Stir in the tomato paste and smoked paprika, cooking for 1 minute to develop flavor.

4. 4

   Pour in the water or beef broth, bring to a gentle boil, then reduce heat and simmer for 10 minutes.

5. 5

   Add the sliced okra, season with salt and black pepper, and continue simmering for another 10‑12 minutes until the okra is tender and the stew thickens.

6. 6

   While the stew finishes, steam or boil the kenkey pieces for 8‑10 minutes until heated through and soft.

7. 7

   Serve the hot okro and ground beef stew alongside the kenkey, allowing diners to tear off pieces of kenkey and dip into the stew.