Gluten-Free Banku with Okra Stew

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of gluten-free corn dough and the 1 cup of cassava dough with 4 cups of water. Stir until a smooth paste forms.
2. 2Place the pot over medium heat (176.7°C/175°C). Cook the dough, stirring constantly with a sturdy spoon, for about 30 minutes. The mixture will thicken and become smooth and elastic, pulling away from the sides of the pot.
3. 3While the banku cooks, wash the about 450 g of okra and cut it into 1.27 cm pieces.
4. 4In a blender, combine the 3 medium tomatoes, 1 medium onion, and 1 small pepper. Blend until smooth.
5. 5In a separate medium pot, heat the 3 tablespoons of palm oil over medium heat (176.7°C/175°C). Add the blended tomato mixture and cook, stirring occasionally, for 10 minutes until it darkens slightly.
6. 6Add the chopped about 450 g of okra and the 1 cup of smoked fish to the pot with the tomato mixture. Bring to a simmer, then reduce the heat to low (121.1°C/120°C) and cook for 20 minutes, uncovered, until the okra is tender.
7. 7Stir 1 teaspoon of salt into the okra stew. Taste and add more salt if needed.
8. 8Serve the cooked banku alongside the okra stew.

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