Okra Stew with Akume

Ingredients

• 2 lbs of fresh okra, diced
• 1 large onion, sliced
• 1 lb of yellow jalapeno peppers, sliced and seeds removed
• 1 lb of shrimp
• 2 lbs of tilapia filet
• 2 lbs of beef stew meat, cubed
• 2 bouillon cubes
• 1 salted threadfin fish
• 4 cup of palm nut oil
• 2 large clusters of ginger
• 4 cloves of garlic
• 2 cups FUFU n’ Sauce curry
• ¼ cup of Vegeta seasoning
• 1 pack maize corn flour
• 4 cups of canola oil for frying
• 4 cups of water
• 1 tsp baking soda
• Salt to taste

Instructions

1. 1
   In a blender mix curry sauce, garlic, and ginger.
2. 2
   In a pressure cooker, add beef and half of the garlic and ginger mixture. Stir well and then cook for 15 minutes on high pressure.
3. 3
   Season tilapia with a pinch of Vegeta seasoning and let it sit for 5-10 minutes.
4. 4
   In the medium saucepan, add oil and bring to high heat. Gently fry tilapia on each side for about 3-4 minutes.
5. 5
   Coat the shrimp thoroughly with the remaining garlic and ginger mixture. Add to another medium saucepan and cook over medium heat for 2 minutes.
6. 6
   Next, in a large saucepan, combine diced okra, water, baking soda, and threadfin fish. Bring to a boil over high heat for about 15 minutes till okra is tender.
7. 7
   Add the cooked shrimp, fried tilapia, and pressurized beef to the pot with okra and stir.
8. 8
   Next, add onion and peppers and stir thoroughly before adding palm nut oil.
9. 9
   Add bouillon cubes and let it cook for an additional 5 minutes.
10. 10
    Salt to taste.
11. 11
    Make the Akume:
    In a large saucepan, mix 1 cup of maize flour with 3 cups of water and bring to a boil.
12. 12
    When boiling, add more maize flour, stirring constantly until it reaches a thick consistency, about 10-15 minutes.
13. 13
    Let simmer on low for 3 minutes.
14. 14
    Mix contents once more, and it's ready to serve.