Step 1

Place a good sized pot on the stove and heat up the oil. Fry the onions in the oil until they just begin to caramelize.

Step 2

Add the diced ginger and garlic to the pot and fry for about 1 minute. Add the tomato puree.

Step 3

Chop the tomatoes into small chunks and place them into a blender or food processor. If using scotch bonnet pepper, you may add the desired amount to the blender. Pulse or liquidize the ingredients until smooth. Pour them over the caramelized onion mixture and allow the sauce to cook down and thicken. This should take 10 minutes, and the oil will begin to rise to the top. Stir regularly to prevent burning.

Step 4

Prepare the okra by dicing. Quarter the okra pods, then chop them into ¼ inch thin slices. Set aside and move on to step 5.

Step 5

Add the prawns and white fish to the stew and cook until the prawns are pink and fish white and flaky. If using smoked fish, break them into chunks and add to the stew at this point. Add a little water to help the seafood cook and the stock cube. Allow the stew to simmer for 5 minutes to allow the flavours to infuse into the sauce.

Step 6

Add the chopped okra into the stew and stir. A little more water may be added now to encourage the okra to cook well.

Step 7

Now is a good time to check for seasoning and add salt only if required. Simmer for 10 more minutes and then the stew is ready to eat.

Step 8

Serve alongside banku, polenta or semolina porridge.