Banku with Okra Stew

Before You Start

Use a heavy pot and a strong wooden spoon.

Add the hot water a splash at a time.

Eat while hot.

How to Make Banku with Okra Stew

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1. For the stew, heat the oil and cook the onion for 5 minutes. Add the tomatoes and chilli and cook for 10 minutes.

   Mark done Start 5 min timer

2. Add the okra, smoked fish, salt and water and simmer for 12 minutes. Add the prawns for the last 4 minutes.

   Mark done Start 12 min timer

3. For the banku, whisk the corn flour, cassava flour, yoghurt, salt and cold water until smooth. Cook over a low heat, stirring constantly, for 5 minutes until it thickens.

   Mark done Start 5 min timer

4. Beat the dough against the side of the pot with a wooden spoon for 10 minutes, adding a splash of hot water if it becomes too stiff, until smooth and stretchy.

   Mark done Start 10 min timer

5. Shape into balls with a wet spoon and serve with the okra stew.

   Mark done

Storage and Reheating

Best eaten straight away. The stew keeps in the fridge for 2 days.

Ingredient Swaps

• Dried chilli flakes can stand in for the chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.

Serving Banku with Okra Stew

• Fried fish
• Shito (pepper sauce)
• Grilled tilapia
• Sliced onion

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.