How to make it
4 steps. Take it one step at a time.
Combine the cubed beef, half of the diced onion, minced garlic, bouillon cube
In a large pot, combine the cubed beef, half of the diced onion, minced garlic, bouillon cube, and water. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until the beef is tender.
30 minAdd the palm oil, the remaining onions, ground crayfish
Add the palm oil, the remaining onions, ground crayfish, and the whole scotch bonnet pepper to the pot. Stir well and cook for another 5 minutes to let the flavors meld.
5 minStir in the finely chopped okra
Stir in the finely chopped okra. Cook on low heat for 5-10 minutes, stirring occasionally. The sauce will thicken as the okra releases its juices. Avoid overcooking if you want to maintain a vibrant green color.
10 minTaste and add salt if necessary
Taste and add salt if necessary. Remove the scotch bonnet pepper before serving if you want to avoid extra heat. Serve hot.
A little kitchen wisdom
The texture of this sauce is meant to be 'drawy' or mucilaginous. To maximize this, mince the okra very finely or grate it. If you prefer a less viscous texture, sauté the okra briefly in oil before adding it to the liquid. Serve with fufu, pounded yam, or rice.
