450g (1lb)of boneless beef chopped into bite sized cubes
1small onion thinly sliced
¼tspcrumbled stock cube
100ml (0.4 cup)water
2onionspeeled and roughly chopped
2large auberginespeeled and roughly chopped
Scotch bonnet to taste
4tbspdried fish flakes
300ml (1.25 cup)palm oil
550g (1.2lb)small okrawash, dried, thinly sliced and stalks discarded
Add the meat, onion, stock cube, salt and water into pot over medium heat, bring to a gentle boil, then reduce heat to low and cook for about 20 mins or until cooked through. Cover the meat and set aside. Save the cooking liquid as you will add that to the okra sauce.
While the meat is cooking, start on the rest of the okra sauce.
Add the onions aubergines and chilli along with 75mls of water into a blender and whiz until these form a paste.
Transfer this paste, the fish flakes and palm oil into a large pot over medium heat, bring to the boil and reduce to a simmer. Cook for 25 mins stirring occasionally. Then add in the reserved water from the meat and mix.
Add the sliced okra and the bicarbonate of soda but do not stir this. Cover and cook for 15 mins.
Then add in the stock cube and stir the okra sauce and cover and cook for another 40-50 mins or until cooked through.
5-10 mins before the end add in the cooked meat and adjust the seasoning.
Serve the okra sauce with some rice and chillis on the side.