Ingredients:
500g okra
2 tbsp finely-grated ginger
2 garlic cloves, minced
12 fresh prawns, peeled
2 fillets of smoked fish (eg smoked mackerel)
1 onion, finely chopped
120ml red palm oil
1 bouillon cube
1 hot chilli
Method:
Wash the okra and trim off the stem ends then slice into thin rounds.
In a bowl, mix together the onion, garlic and ginger (this is a base flavouring mix in Togo, called n'tutu).
Skin the mackerel and cut each fillet into three pieces then remove any pin bones.
Bring 250ml water to a boil in a large pan. Add a small piece of akam (potash) or a pinch of baking soda then add the okra. Boil for 1 minute then add the n'tutu mixture and boil for 5 minutes more then add the prawns.
Continue boiling the mixture for 5 minutes more then pour in the red palm oil. Add the whole chilli, reduce to a simmer and cook for 10 minutes more. Now add the mackerel pieces. Allow to heat through then adjust the seasonings to taste. Set aside for 1 hour for the fish to infuse then re-heat before serving.
Serve hot with akoumé or fufu.
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