Kenkey with Okro & Smoked Tilapia Stew

Ingredients

• 2 pieces Kenkey (fermented corn dough)
• 200 g Smoked tilapia fillets
• 150 g Okra
• 2 medium Tomatoes, diced
• 1 small Red chili pepper, sliced
• 1/2 cup Onion, finely chopped
• 1 tablespoon Vegetable oil
• 1 cup Water or fish stock
• 1/2 teaspoon Salt

Instructions

1. 1

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

2. 2

   Add the diced tomatoes and sliced chili, cook for another 3 minutes, stirring occasionally.

3. 3

   Stir in the sliced okra and cook for 2 minutes, then pour in the water or fish stock and bring to a gentle boil.

4. 4

   Break the smoked tilapia into bite‑size pieces, add to the pot, and simmer for 8‑10 minutes until the fish is heated through and the flavors meld.

5. 5

   Season with salt to taste, then remove from heat.

6. 6

   Meanwhile, steam or warm the kenkey pieces for 5‑7 minutes until heated through.

7. 7

   Serve the hot okro and smoked tilapia stew over the kenkey, optionally garnish with extra chili slices.