1 pound stewing beef or lamb, washed and cut into 1” cubes
4 quarts water
½ pound piece smoked fish
1 medium onion, peeled and cut into chunks
1 bunch spring onions, trimmed and chopped
1 habanero pepper (optional; carefully seeded if you don’t want it too hot)
1 teaspoon ground/powdered netetu (fermented African locust bean; OR substitute 1 tablespoon Vietnamese nuoc mam fish sauce)
Salt to taste
1 large or 2 small Maggi cubes (OR substitute beef bouillon cubes)
1 or 2 boxes of frozen chopped spinach
1 and ½ cups palm oil
2 bags of frozen chopped okra
8 quart cooking pot
1. Put meat and water in pot, cover and bring to a boil. Add smoked fish and continue cooking, uncovered, for 15 minutes. Grind together onion, spring onion and optional habanero pepper.
2. Remove smoked fish. Stir in ground mixture, netetu or fish sauce, ½ teaspoon of salt, and Maggi or bouillon cubes. Reduce heat slightly and cook for 20 minutes.
3. Stir in spinach and cook for an additional 30 minutes.
4. Add palm oil and okra. When sauce returns to the boil, continue cooking for 10 minutes, stirring frequently.
5. Cook on medium heat for about 30 minutes until the sauce reduces and thickens and the oil rises to the top, stirring often to avoid the ingredients sticking to the bottom of the pot.
6. Return smoked fish to the pot, reduce heat and simmer for about 10 minutes. Serve over rice, fufu, tuwo, or boiled green plantain.
Provided by Ms. Oley Dibba