Kenkey with Okro & Shrimp Pepper Soup

Ingredients

• 2 pieces Kenkey
• 200 g Fresh shrimp, peeled and deveined
• 150 g Okra, sliced
• 1 Hot Scotch bonnet pepper, finely chopped
• 1 tablespoon Lime juice
• 1 tablespoon Vegetable oil
• 1/4 cup Onion, finely chopped
• 2 Garlic cloves, minced
• 1 cup Water or stock
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

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

2. 2

   Stir in the chopped hot pepper and sliced okra, cooking for another 2 minutes while mixing gently to avoid sliminess.

3. 3

   Add the water or stock, bring to a gentle boil, then reduce to a simmer and add the shrimp; cook 4‑5 minutes until the shrimp turn pink and opaque.

4. 4

   Season with salt, black pepper, and lime juice; stir briefly and remove from heat.

5. 5

   Serve the hot okro‑shrimp stew alongside warmed kenkey pieces.