• 2-3 lbs. of Assorted Meat
  • 1 ½ Medium Yellow Onion
  • ½ Shrimp Maggi Cube
  • Ginger (Refer to picture for size)
  • 1 Teaspoon of Table Salt


  • 4 Habanero Peppers
  • 3 ½ Medium Yellow Onions
  • 2 Cups of African Palm Oil
  • 1 Small Onion (Chopped)
  • Small Piece of Salted Tilapia (Koobi)
  • 14.5 oz. (1 Can) of Diced Tomatoes
  • 15 oz. (1 Can) of Chub Mackerel
  • 2 lbs. of Frozen Fresh Cut Okra
  • Table Salt



  1. In a large bowl, clean and wash your assorted meat very well then set aside
  2. Blend 1 and ½ Medium-Sized Yellow Onions, Fresh Ginger (Refer to picture for size), ½ Shrimp Maggi Cube, and 1 Teaspoon of Table Salt
  3. Add the blended mixture to the assorted meat and make sure it is coated very well
  4. Cover the assorted meat and allow it to marinate in the refrigerator for 30 minutes to 1 hour
  5. After one hour, transfer the assorted meat to a medium pan and add about 4 cups of water, depending on the meats you are using
    1. I used about 4 cups of water because the meats I used tend to be hard and needed to be cooked until tender
  6. Cook the assorted meat on medium heat for 1 hour and 30 minutes, or until nice and tender
  7. Once the meat is well cooked, use a strainer to strain the stock and set aside


  1. In a large blender, combine the 4 Habanero Peppers and 3 ½ Medium-Sized Yellow Onions and pulse until well blended then set aside
  2. In a large sauce pan on medium heat, add 2 Cups of African Palm Oil
  3. Once the Palm Oil is hot, add the chopped onions and the small piece of Salted Tilapia (Koobi) and allow it to cook for 2-3 minutes
  4. Add the blended onions and pepper and cook for 20 minutes on medium heat
  5. Add the Diced Tomatoes and 1 Tsp of Table Salt and allow it to cook for 30 minutes on medium heat
  6. Pour the water from the Mackerel and set aside (you will need this later on) and add the full can of Mackerel to the simmering pot and taste for salt; add 2 Tsp of Table Salt (based on preference) and allow it to cook for 25 additional minutes
  7. While cooking the stew, cook the Okra in a separate pot with the water from the Mackerel – (do not add any additional water), add ¼ Teaspoon of Baking Soda and cook for about 10 minutes then use a masher to mash the Okra until you get your preferred size
  8. Add the assorted meat and the stock to the stew and taste for salt. This step is very important because you will add the Okra afterwards and you absolutely should not add any salt after you add the Okra – trust me, your stew will not turn out too well
  9. Once you are sure the salt is to your satisfaction, fold the Okra in to the Stew gently and stir until well combined
  10. Turn off the stove and enjoy the Okra Stew with Kenkey or Banku!