Very tasty and serve well with tuwo shinkafa or dawa.
225g / 8oz dried ground Okro
I fresh chilli
500g / lib dry or fresh fish
6 tablespoons palmoil
l ltr / 2 pint stock or water
salt to taste
Wash and clean the fish, if using fresh fish, sea son with salt and pepper. Grind tomatoes, on ions and chillies. Pour the stock into a large pot, add the grind ingredients and oil and cook for 15 minutes, add the Okro and kuka leaves, stir and cook for 10minutes. Season to taste and serve hot with tuwo shinkafa.
Courtesy of Laura Edet
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