myburntorange.com
OKRA STEW WITH PRAWNS AND LOBSTER
I love okra stew. Ghanaians (amongst other West Africans) love okra or okro, as we call it. It is traditionally served with a fermented corn and cassava dumpling (or a stiff porridge) known as banku, however I have tried it with several sides such as couscous, quinoa and millet. I enjoy the variety that different sides offer. When I was growing up in Botswana (Hey, I was raised by Ghanaian expatriate teachers there), my mother would often make okra and banku. Her okra stew was often made with beef and she made her own version of banku, away from the abundant cassava found almost everywhere else in Africa, but Botswana. I did not particularly think much of this dish when I was young. But as they say, they older you get, the more these foods of yesterday remind you of a place where happy memories were made. I make my own version of okra stew. Life in my kitchen should always be simple, and from memory, my mother’s okra stew did not appear very easy to make. But okra stew is so simple, delicious and very quick to make. I love to use only fresh ingredients when making the stew, and I do …