Finely chopped okra simmered down into a thick, slightly gelatinous stew with smoked fish and palm oil, a classic Ghanaian favorite.
Ghanaian Okro Stew is a real, traditional Ghanaian dish, known as Okra Stew with Smoked Fish and Palm Oil. Finely chopped okra simmered down into a thick, slightly gelatinous stew with smoked fish and palm oil, a classic Ghanaian favorite.\n\nOkro stew reflects Ghana's broad culinary use of okra as both a vegetable and natural thickener, historically paired with smoked or dried fish and palm oil to create a rich, deeply savory sauce eaten with fufu or banku.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 6
Heat red palm oil in a pot and cook the onion until soft, about 8 minutes.
Add tomatoes and scotch bonnet, simmering for 10 minutes.
Pour in water or stock and bring to a simmer.
Stir in the finely chopped okra and cook, stirring frequently, for 15 to 20 minutes until it breaks down into a thick, slightly gelatinous stew.
Fold in the flaked smoked fish and crayfish powder.
Simmer for another 10 minutes to meld the flavors, season with salt, and serve hot with fufu, banku or rice.
Chop the okra very finely for the classic smooth, slightly stretchy texture this stew is known for.
Stir frequently once the okra is added, since it can stick and scorch on the bottom of the pot as it thickens.
The slippery, gelatinous texture is intentional and traditional, similar to gumbo β don't be put off by it.
Add smoked turkey or beef alongside the fish for extra protein and depth.
Some households add a bit of ground egusi (melon seeds) for a richer, thicker stew.
A vegetarian version skips the fish and adds extra vegetables and crayfish-free seasoning.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Okro stew reflects Ghana's broad culinary use of okra as both a vegetable and natural thickener, historically paired with smoked or dried fish and palm oil to create a rich, deeply savory sauce eaten with fufu or banku.
This texture is actually traditional and expected from okra β if you prefer less sliminess, cook the okra a bit longer, or add a splash of lemon juice, which can help reduce the perceived stringiness.
Yes, frozen chopped okra works well and is a convenient substitute for fresh, especially outside of peak season.
Fufu, banku or plain rice are the most common accompaniments, allowing the thick stew to be scooped up easily.
Per serving (320g / 11.3 oz) Β· 6 servings total
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