Groundnut-Free Ghanaian Okra Soup with Fufu

Ingredients

• about 680 g Beef (stewing beef)
• about 450 g Okra
• 1 large Onion
• 2 large Tomatoes
• 1 medium Red bell pepper
• 1/2 small Scotch bonnet pepper
• 1 tablespoon Ginger
• 3 cloves Garlic
• 2 tablespoons Palm oil
• 1 small Smoked fish
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 4 servings Fufu (pounded yam)

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

Instructions

1. 1Cut the about 680 g of beef into 2.54 cm cubes. Season the beef with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of palm oil in a large heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Brown the seasoned beef on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
3. 3While the pot is still hot, add the 1 large onion (chopped), 2 large tomatoes (chopped), and 1 medium red bell pepper (chopped) to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-8 minutes.
4. 4Add the 1 tablespoon of ginger (minced), 3 cloves of garlic (minced), and 1/2 small scotch bonnet pepper (minced) to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Return the browned beef to the pot. Add enough water to cover the beef, about 4-6 cups. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the beef is tender when pierced with a fork.
6. 6Add the about 450 g of okra (sliced) and 1 small smoked fish (broken into pieces) to the pot. Stir everything together. Continue to simmer, uncovered, for another 20-30 minutes, stirring occasionally, until the okra has broken down and thickened the soup to your desired consistency. The soup should be thick and slightly viscous.
7. 7Serve the hot okra soup with 4 servings of fufu (pounded yam).

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