Okra Stew with Banku

For the banku, mix 1000 g fermented corn dough, 300 g fermented cassava dough and 1000 ml water into a smooth, lump-free liquid mixture.

Set the mixture over high heat and stir continuously with a wooden paddle until it thickens. Add salt to taste, reduce the heat and keep stirring for another 10–15 minutes, until the mixture becomes smooth, springy and stretchy; shape into 6 balls and cover.

Slice 300 g okra into thin rounds. Blend 100 g onion, 30 g ginger, 20 g garlic and 20 g hot pepper with a little water. Slice the remaining onion, and finely chop the tomatoes.

Put the beef in a pot, add half of the blended mixture and 500 ml water, bring to a boil and cook for 10 minutes. Add the canned mackerel and cook for another 5 minutes; remove the beef and mackerel from the heat, reserving the broth.

In a separate pot, cover the okra with 500 ml water and cook for about 8–10 minutes until tender, then drain, keeping the water aside.

Heat the palm oil, fry the sliced onion for 2 minutes, add the tomatoes and the remaining blended mixture, and cook for 5 minutes, stirring.

Pour in the reserved beef broth, return the beef and mackerel to the pot, add the cooked okra and simmer over low heat for 5–10 minutes until the stew thickens; season with salt to taste. Serve the hot stew with the banku balls.