Ila Alasepo (Nigerian Stewed Okra)
Ila alasepo is a Nigerian stew of okra cooked in a palm oil broth. The base gets its depth from smoked dried fish, precooked meat and ponmo, all simmered with fresh red chile peppers before the okra goes in. Because the okra boils for only a few minutes, it stays tender and green, and its natural body thickens the stew. Ladle it over a swallow and eat it with your hands.
Instructions
Set a pot of water over medium heat and bring it to a boil.
Add the palm oil, minced red chile peppers, precooked meat, smoked fish, ponmo and maggi cubes. Lower the heat so the pot simmers gently for 10 to 20 minutes, until the broth is rich and well flavored.
Stir the pot, taste the broth, and add salt or more maggi if it needs it.
Stir in the chopped okro and boil uncovered for about 3 to 5 minutes. The okra should be tender but still hold its shape.
Serve hot with your choice of swallow. Use the number of chile peppers that suits the amount of okra you are cooking.
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