Nigerian-style okra stew
- 2 chicken thighs, skinned
- 200g braising steak
- 1 bay leaf
- 1tbsp rapeseed oil
- 1 onion, finely chopped
- 250g okra, finely sliced
- 500ml Extra Special Fish Stock or 1 fish stock cube made up with 500ml hot water
- 1tsp white pepper
- ½tsp chilli flakes
- 8 Extra Special frozen raw Jumbo King Prawns, thawed
- 180g fresh baby spinach, finely chopped
Put the chicken, steak and bay leaf in a small pan. Add 500ml water, bring to the boil, cover and simmer for 1 hr. Remove from the pan and allow to cool. Discard the bay leaf and reserve the cooking liquor. When cool, dice the meat.
Heat the oil in a large pan. Fry the onion on medium for 2-3 mins until soft. Add the okra and fry for 5 mins.
Add the cooking liquor, stock, pepper, chilli flakes and meat to the pan and simmer for 10 mins. Add the prawns and spinach and simmer for 4 mins. Divide between 4 bowls and serve.