Kenkey with Okro & Spinach Tomato Stew

Ingredients

• 2 pieces Kenkey (fermented corn dough)
• 200 g Okra
• 100 g Fresh spinach leaves
• 2 Ripe tomatoes
• 1 small Onion
• 2 Garlic cloves
• 1 tbsp Vegetable oil
• 1 cup Water
• ½ tsp Salt
• ¼ tsp Ground black pepper
• ½ tsp Fresh thyme (or dried)(optional)

Instructions

1. 1

   1. Slice the okra into ½‑inch rounds and roughly chop the spinach; set aside.

2. 2

   2. Heat the oil in a medium saucepan over medium heat (≈2 min). Add the chopped onion and minced garlic, sauté until translucent (≈3 min).

3. 3

   3. Add the diced tomatoes and cook, stirring occasionally, until they break down and form a sauce (≈5 min).

4. 4

   4. Stir in the okra, then pour in the water, salt, pepper, and thyme. Bring to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

5. 5

   5. Add the spinach leaves, cover, and cook for an additional 2‑3 minutes until wilted.

6. 6

   6. While the stew finishes, steam or gently reheat the kenkey pieces (≈5 min).

7. 7

   7. Serve the hot okra‑spinach tomato stew alongside the kenkey, allowing diners to tear off pieces of kenkey and dip into the stew.