Sauce
Beninese okra sauce
- Preparation time
- 55 min
- Servings
- 4 servings
Ingredients
4 servings
- Okra — to buy400 g
- Poisson fumé — to buy150 g
- Palm oil — to buy3 tbsp
- Onion — to buy1
- Chili pepper — to buy1
- Garlic — to buy2 cloves
- Salt — to buy1 tsp
Preparation
Wash the okra, trim the stems, and cut into thin rounds.
Heat the palm oil in a pot, add the sliced onion, chopped garlic, and chili, and sauté for 3 minutes.
Add the okra rounds and sauté for 5 minutes, stirring: they'll start to turn slightly sticky, which is normal.
Pour in a glass of water, add the crumbled smoked fish, cover, and simmer over low heat for 25 minutes, stirring occasionally.
Lightly mash some of the okra with a spoon toward the end of cooking to naturally thicken the sauce with no added starch.
Adjust the salt and serve hot and slightly stringy, with akassa or corn dough.