Ingredients
Main proteins:
- Meat: Pieces of beef or lamb.
- Seafood: Dried shrimp and smoked fish.
Vegetables:
- Okra: 250 g of fresh okra (kanja).
- Cassava: Grated cassava.
- Seed sauce: Palm nut pulp or sauce (noflaye).
- Tomatoes: Fresh tomatoes.
Aromatics and Seasoning:
- Onion and Garlic: Chopped onions and garlic.
- Chili pepper: Fresh red peppers.
- Spices: Salt, pepper and a little oil.
Basis:
- Palm oil: Red palm oil.
Preparation Steps
1. Preparing the stew base
- Start by boiling water and adding the pieces of meat. Let simmer until tender.
- Add the grated cassava and palm nut sauce to the boiling meat mixture.
- Stir well to ensure the ingredients are evenly distributed and bring to a simmer.
2. Adding Flavors and Texture
- Add the fresh tomatoes, dried shrimp and smoked fish to the pot.
- Next, stir in the grated okra to give the stew its characteristic thick texture.
- Add the chopped onion and garlic mixture (the nokos).
3. Finishing Touches
- Add fresh red peppers to spice up the dish.
- Pour in the red palm oil to give the stew its vibrant color and rich taste.
- Simmer over low heat until the stew reaches a thick, creamy consistency.
4. Service
- Serve the Etodié stew on a bed of white rice. Garnish with the cooked pieces of meat and fish