Name: Okra, Eggplant and Fish Stew
Yield: Makes 4 servings
Cuisine: Ghanaian
Ingredients: 1 tablespoon tomato paste (optional); 1 jalapeno pepper (or more to taste; or a hotter variety pepper, if desired); 1 tablespoon coarsely chopped fresh ginger (or to taste); 2 large garlic cloves, coarsely chopped; 18 fresh or frozen okra; 1 medium eggplant, peeled and cut into cubes (2 to 3 cups); 1½ teaspoons salt (or to taste); ⅛ to ¼ teaspoon dried ground red pepper (optional); 4 salmon fillets or other firm-fleshed fish fillet (about 4 ounces each); 2 tablespoons red palm oil (dzomi, if available) or other vegetable oil; 1 large onion, chopped; 2 or 3 large fresh or canned tomatoes, peeled and quartered

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

Banku (a fermented corn dough) is often eaten with a stew made from okra or slightly bitter garden eggs (a type of eggplant), and smoked and/or fresh fish. Smoked fish imparts a lovely flavor, but for a low-salt version like this one, fresh fish alone may be used. Also, while salmon offers a contemporary twist, any firm-fleshed fish fillets may be used.