Fétri Déssi (Okra Stew)

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Servings: 6 servings

Country of Origin

Togo

Description

A classic Togolese okra stew prepared with finely chopped fresh okra simmered in a palm oil broth with smoked fish, crab, beef, and fragrant spices.

Presentation & How It's Eaten

Served piping hot in a bowl alongside Akoumé or Akplè. Eaten traditionally by pinching off dough with fingers and dipping into stew.

Ingredients

• 1 lb fresh okra, finely chopped

• 1 lb beef or goat meat, cubed

• 2 whole blue crabs or 1 cup smoked fish, cleaned

• 1/3 cup red palm oil

• 1 large onion, diced

• 2 cloves garlic, minced

• 2 ripe tomatoes, puréed

• 3 cups water or beef stock

• 1/2 tsp baking soda or potash (kanwa)

• 1 Scotch bonnet pepper

• Salt and salt fish/shrimp powder, to taste

Step-by-Step Directions

• Cook Meat: Boil beef with half diced onion, garlic, salt, and 1 cup water until tender (about 25 minutes).

• Build Base: In a large pot, heat palm oil over medium heat. Sauté remaining onion for 3 minutes, then add puréed tomatoes and cook for 8 minutes.

• Simmer Proteins: Add boiled meat, beef stock, crab, smoked fish, and Scotch bonnet pepper. Simmer for 10 minutes.

• Cook Okra: Stir baking soda into 1/2 cup warm water, then add finely chopped okra and baking soda mixture into pot. Stir continuously over medium heat for 10 minutes until okra is tender and viscous.

• Final Seasoning: Season with salt and shrimp powder. Remove from heat and serve hot.

Optional

• Slickness Adjustment: Omit baking soda if a less viscous okra texture is preferred.

Cooking Tips

• Maintain Viscosity: Adding a pinch of baking soda or potash helps retain bright green color and desired sticky texture of okra.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~290 kcal

• Total Fat: 16g

• Saturated Fat: 7g

• Cholesterol: 55mg

• Sodium: 410mg

• Total Carbohydrates: 11g

• Dietary Fiber: 4g

• Sugars: 3g

• Protein: 26g