Banku and Okra Soup (Dairy-Free)

Ingredients

• 1 lb Banku Mix (Fermented Corn and Cassava Dough)
• 1 lb Okra
• 3 tablespoons Palm Oil
• 1 large Onion
• 2 medium Tomatoes
• 4 oz Smoked Fish
• 2 tablespoons Dried Shrimp
• 1/4 small Scotch Bonnet Pepper
• 3 cloves Garlic
• 1 inch Ginger
• 4 cups Vegetable Broth
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Place the 1 lb Banku Mix (Fermented Corn and Cassava Dough) into a large non-stick pot (e.g., 4-quart / 3.8-liter) over medium heat (300-325°F / 150-160°C). Cook for 10-15 minutes, stirring constantly with a sturdy wooden spoon, until the dough forms a smooth, elastic mass that pulls away cleanly from the sides of the pot. Divide the hot banku into four equal portions and shape each into a smooth, round ball; set aside.
2. 2Wash the 1 lb Okra thoroughly and cut it into 1/2-inch thick rounds. Peel and finely chop the 1 large Onion. Dice the 2 medium Tomatoes into 1/2-inch pieces. Peel and mince the 3 cloves Garlic. Peel and finely grate the 1 inch Ginger. Carefully remove the stem and seeds from the 1/4 small Scotch Bonnet Pepper, then mince it very finely (wear gloves if sensitive).
3. 3Heat the 3 tablespoons Palm Oil in a large, heavy-bottomed pot (e.g., 6-quart / 5.7-liter) over medium heat (300-325°F / 150-160°C). Add the chopped 1 large Onion and sauté for 5-7 minutes, stirring occasionally, until it is softened and translucent.
4. 4Add the diced 2 medium Tomatoes, minced 3 cloves Garlic, grated 1 inch Ginger, and minced 1/4 small Scotch Bonnet Pepper to the pot. Cook for 10-12 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is fragrant.
5. 5Flake the 4 oz Smoked Fish, ensuring all bones and skin are removed. Rinse the 2 tablespoons Dried Shrimp under cold water. Add the cut 1 lb Okra, flaked 4 oz Smoked Fish, and rinsed 2 tablespoons Dried Shrimp to the pot. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Pour in the 4 cups Vegetable Broth. Season with 1 teaspoon Salt and 1/2 teaspoon Black Pepper. Bring the soup to a rolling boil over medium-high heat (350-375°F / 175-190°C), then reduce the heat to low (200-225°F / 95-105°C) and simmer, uncovered, for 30-35 minutes, stirring occasionally, until the okra is very tender and the soup has visibly thickened.
7. 7Serve the hot Okra Soup immediately with the prepared Banku balls.

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