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Dongo-Dongo
Okra and Fish Stew
A flavorful and hearty stew made with okra, fish, and aromatic seasonings, often served with starchy accompaniments like fufu or rice.
ð§ ææ
- 1 lb Okra(fresh or frozen, cut into 1-inch pieces)
- 1 lb Smoked or salted fish(cod, tilapia, or other firm white fish, deboned and flaked)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 cubes Maggi bouillon cubes(or other fish/vegetable bouillon)
- 1 optional Hot peppers(e.g., Scotch bonnet or habanero, finely chopped or whole for less heat)
- 4 cups Water
- 0.5 tsp Baking soda(or tomato paste)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add minced garlic and chopped hot peppers (if using) and sauté for another minute until fragrant.
- 3
Add the okra, water, Maggi bouillon cubes, and baking soda (or tomato paste). Stir to combine.
- 4
Bring the stew to a simmer, then add the flaked fish. Cover and cook for 30-40 minutes, or until the okra and fish are tender.
- 5
Season with salt and black pepper to taste. Serve hot with fufu, rice, or chikwangue.
ð¡ ããã®ã³ã
- âTo reduce the sliminess of okra, you can soak it in salted water for 30 minutes before cooking, then rinse.
- âUsing smoked fish adds a depth of flavor to the stew.
- âAdjust the amount of hot pepper to control the spice level.
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- Add other vegetables like diced tomatoes or bell peppers.
- Substitute the fish with chicken or beef for a different protein base.