Gluten-Free Banku with Okra Stew

Ingredients

• 2 cups Corn Flour
• 1 cup Rice Flour
• 4 cups Water
• about 450 g Okra
• 1 medium Onion
• 3 medium Tomatoes
• 1/2 small Scotch Bonnet Pepper
• 1 cup Smoked Fish
• 2 tablespoons Palm Oil
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Mix the corn flour and rice flour with 2 cups of water to form a smooth batter. Let it sit for about 24 hours for slight fermentation.
2. 2After fermentation, add the remaining 2 cups of water to the batter.
3. 3Cook the mixture over medium heat, stirring constantly to prevent lumps, until it forms a thick, smooth dough (banku).
4. 4Wash and chop the okra. Blend the onion, tomatoes, and scotch bonnet pepper into a smooth paste.
5. 5Heat palm oil in a pot and sauté the blended paste for about 10 minutes.
6. 6Add the okra and smoked fish to the pot. Stir well.
7. 7Add salt and cook for 20-25 minutes, stirring occasionally.
8. 8Serve the banku with the okra stew.

Substitutions

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