Okra Stew

Trim off the ends of the okra and slice it into thin rounds about 1/2 inch in diameter. In a large, heavy saucepan, heat the oil and fry the onions until they are light brown. Stirring all the time, add the sliced okra, aubergines, ginger, chilies and mashed tomato in that order but allow 3 minutes simmering time between each addition. This dish burns easily so stir regularly. Simmer for about 10 minutes on low heat. Add the dried prawns, salted dried fish, salted beef, smoked ham, pigs trotters and any other meat. Simmer for a further 10-15 minutes until all ingredients are blended in and cooked, not mushy. Serve hot with a variety of carbohydrates, such as boiled rice, banku (cornmeal dumplings), boiled potatoes, yams, cocoyam's (taro), plantains (giant tropical bananas), cassava, gari (coarse cassava powder). Note: If using plain vegetable oil add 2 tsp turmeric. Converted by MC_Buster. Converted by MM_Buster v2.0l.