Kombo/Peanut Butter, Fresh Okra with Fish - SS COOKING - Episode 14

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option while chicken thighs are more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is economical.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño adds heat, while bell pepper is more budget-friendly.

coriander

🥗Healthier: parsley

💰Cheaper: cilantro

Parsley provides a fresh flavor, while cilantro is often less expensive.

Wash and dice 700 grams of fresh okra, clipping the ends and slicing into pieces.

Add the diced okra to a pot and cover with water.

Turn on the heat and add 1/4 teaspoon of salt.

Boil the okra for 10 to 15 minutes until softened, then let it cool slightly.

Transfer the okra to a blender, adding 1 tablespoon of peanut butter for each blend.

Pulse the okra mixture once or twice, avoiding a smooth paste.

Reduce the heat to medium-high and add the blended okra back to the pot.

Mix in 1/4 teaspoon of bicarbonate soda dissolved in a little water, then add more water (about half a cup) to adjust the consistency.

Taste the mixture and adjust salt as needed.

Peel the skin off the smoked mackerel fish and break it into pieces.

Add the fish to the pot and mix it in, covering with a lid to let it simmer for 2 to 3 minutes.

Plate the dish and serve with kisra or cedar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary