Ghana Okra Stew

Ingredients:

1 pound (500g) okra

2 eggplants, peeled and finely diced

1 to 4 fresh red chiles, minced, optional

1 ounce (30g) dried salted fish (such as herring), shredded

1-1/2 cups oil, preferably palm oil

Pinch of ground kaawe or traditional stone, thought to enhance the "tackiness" of the okra, optional

4 large, ripe tomatoes, blanched, peeled, and pureed, or 1 cup canned tomatoes, mashed

Small piece of cured, salted beef, optional

3 or 4 yellow onions, minced

4 tablespoons peeled and grated fresh ginger

1/2 cup dried shrimp

1/4 pound (125g) smoked ham, diced, and/or 4 small pieces of boiled pig's feet

Cooking Instructions:

Trim the ends of the okra, and slice the pods into thin rounds. In a large, heavy pan, heat the oil and fry the onions until they are light brown. Stirring constantly, add the okra, eggplant, kaawe, ginger, chiles, and tomatoes, allowing 3 minutes simmering time between each addition. This dish burns easily, so stir regularly. Simmer about 10 minutes on low heat. Add the dried shrimp, dried salted fish, salted beef, smoked ham, and pig's feet. Simmer 10 to 15 minutes, or until all the ingredinets are well blended and cooked, but not mushy. This dish should be served hot.

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