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Okra Stew with Fufu

Duchess Nena for Made In Hackney
  • Serves: 4
  • Preparation: 20
  • Cooking: 35
  • Ready: 55

This Ghanaian tomato-based okra stew is enjoyed with fufu made from unripe green plantain.


  • 2 cups okra
  • 1 cup spinach
  • 4 fresh tomatoes/1 tin plum tomato
  • 1 scotch bonnet
  • ½ red bell pepper
  • ½ onion
  • 2 bouillon cubes
  • 1 teaspoon iru (fermented oil seeds)
  • soya chunks, optional
  • 1 cup mushrooms
  • salt to taste
  • 1 cup red palm oil
  • unripe plantain flour or fufu flour


For the stew

Add 1 cup of water, bell pepper, tomatoes, scotch bonnet in a blender and liquidise.

Pour oil in a clean dry pot/pan on medium heat for a minute. Add the chopped onion and stir fry for a minute.

If using soya chunks, hydrate them by covering them with boiling water. Once hydrating, drain and leave to cool for 2 minutes, then squeeze the water out of them. You can add them into the stew like this – or you can fry them in a little soya sauce for extra umami flavouring.

Add the blended pepper/tomato, iru, stock cubes and salt. Cook this for 15 minutes. Then add the sliced okra, cooked veg meat, if using, and mushrooms and cook for a further 5 minutes.

Add the sliced spinach, cover pot and steam for 1 min.

For the fufu

Add 3 cups of water in a pan on medium heat. Add 2 cups of unripe plantain flour and stir until it becomes a smooth dough. The dough should be soft but not soggy. This process takes 5-10 minutes.

Wrap in cling film until ready to eat.

To serve, roll the fufu into a ball and place at the side of the stew. To eat, break off a piece of fufu with your fingers then dip it into the stew – no cutlery is used. Or you can learn to roll your fufu like in the photo above. Made In Hackney recommends watching a YouTube video for this!

Additonal notes

Recipe courtesy of Duchess Nena, Made In Hackney Cookery Teacher.

“This dish by Duchess Nena was a huge hit in her debut West African cookery course for Made In Hackney and continues to be so today! It is a Ghanaian tomato-based okra stew enjoyed with fufu made from unripe green plantain.”

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