Special Okra Sauce (Ghanaian)

Ingredients

• 500 g Walking crabs (cleaned and cut into pieces)
• 300 g Braising beef (cut into cubes)
• 5 cloves Garlic (crushed)
• 3 pieces African pepper (Guinea pepper) (seeded, according to desired heat level)
• 2 cm Fresh ginger (peeled and coarsely chopped)
• 3 tbsp All-purpose seasoning (type Maggi or similar)
• 1 tbsp Adobo (or similar seasoning) (to enhance flavor)
• 1 cube Shrimp bouillon cube (dehydrated)
• 1 cube Beef bouillon cube (dehydrated)
• 300 g White fish (fillets) (cut into pieces for frying)
• 2 tbsp Salt (fine salt)
• 0.25 tsp Ground black pepper (freshly ground)
• 1 tbsp Fish seasoning (type Maggi fish or similar)
• 500 ml Frying oil (vegetable oil) (for frying the fish)
• 2 tbsp All-purpose flour (to coat the fish before frying)
• 1 kg Okra (washed and sliced)
• 0.25 tsp Baking soda (to tenderize the okra)
• 200 g Button mushrooms (sliced (optional))
• 6 pieces African eggplant (diced)
• 3 pieces Onion (2 for the sauce, 1 for the blender mixture)
• 1 cup Red palm oil (about 240 ml, heated)
• 20 g Small piece of Ghanaian fermented fish (adds an umami note)
• 1 can (400 g) Canned crushed tomatoes (no added salt)
• 2 tbsp Homemade salted butter (to enrich the sauce)

Instructions

1. Prepare the base broth

   In the blender, combine the walking crabs, cubed beef, 5 garlic cloves, 1 African pepper, 2 pieces of ginger and 1 L of water. Blend until a smooth puree forms.

   Time: PT5M

2. Season the broth

   Add 2 tbsp all‑purpose seasoning, 1 tbsp adobo, 1 shrimp bouillon cube and 1 beef bouillon cube. Mix well with a wooden spoon.

   Time: PT2M

3. Cook the broth with meat

   Pour the mixture into a large pot, bring to a boil then reduce heat and simmer for 25 minutes over medium heat.

   Time: PT25M

   Temperature: medium

4. Season the fish

   In a bowl, toss the fish pieces with 1 tbsp fish seasoning, 1 tbsp salt, 1 tbsp haye (or light soy sauce) and 1/4 tsp pepper. Set aside.

   Time: PT3M

5. Fry the fish

   Heat the frying oil in a pan over medium‑high heat. Lightly dust the fish pieces with flour, then drop them into the hot oil. Fry until golden and crispy (about 8‑10 minutes). Drain on paper towels.

   Time: PT10M

   Temperature: medium‑high

6. Prepare the okra

   Slice the okra, place it in the blender with 3 ½ cups cold water and blend quickly. Pour into the pot, bring to a gentle boil, add 1/4 tsp baking soda and cook for 3 minutes.

   Time: PT10M

   Temperature: medium

7. Add vegetables to the okra

   Stir in the sliced mushrooms and diced African eggplant. Cook an additional 2‑3 minutes until the vegetables are tender.

   Time: PT3M

   Temperature: medium

8. Prepare the onion‑pepper mixture

   In the blender, blend 1 onion, 2 African peppers and a little water until a smooth paste forms.

   Time: PT3M

9. Sauté the aromatics

   In a pot, heat 1 cup red palm oil over medium heat. Add 2 sliced onions and the small piece of fermented fish. Sauté for 3 minutes until the onions are translucent.

   Time: PT3M

   Temperature: medium

10. Add the onion‑pepper mixture

    Pour the blender mixture (with a little water) into the pot. Cook for 3 minutes while stirring.

    Time: PT3M

    Temperature: medium

11. Add the crushed tomatoes

    Stir in the canned crushed tomatoes. Cook for 3 minutes until the sauce thickens slightly.

    Time: PT3M

    Temperature: medium

12. Combine the proteins and broth

    Add the crab and homemade salted butter, then the broth from the meat‑crab mixture (prepared in step 3). Bring to a gentle boil then reduce heat and simmer for 5 minutes.

    Time: PT5M

    Temperature: medium

13. Add the cooked okra

    Pour the prepared okra (steps 6‑7) into the pot. Mix and cook for 2‑3 minutes so the flavors meld.

    Time: PT3M

    Temperature: medium

14. Season the final sauce

    Add 1 tbsp all‑purpose seasoning and 1 tbsp salt. Mix well and cook for an additional 5 minutes.

    Time: PT5M

    Temperature: medium

15. Add the fried fish

    Stir in the fried fish pieces (and, if desired, the shrimp). Gently mix and cook for 3 minutes to reheat the fish without making it soggy.

    Time: PT3M

    Temperature: medium

16. Rest and serve

    Turn off the heat, cover the pot and let rest for 5 minutes. Serve hot with rice, fufu or African bread.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Walking crabs: peeled shrimp
• Instead of Braising beef: goat meat
• Instead of Garlic: garlic powder (1 tsp)
• Instead of African pepper (Guinea pepper): bird's eye chili
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of All-purpose seasoning: flavored salt
• Instead of Adobo (or similar seasoning): light soy sauce
• Instead of Shrimp bouillon cube: seafood broth
• Instead of Beef bouillon cube: homemade broth
• Instead of White fish (fillets): tilapia, cod
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Fish seasoning: fish sauce
• Instead of Frying oil (vegetable oil): peanut oil
• Instead of All-purpose flour: cornstarch
• Instead of Okra: frozen okra
• Instead of Baking soda: baking powder
• Instead of Button mushrooms: shiitake mushrooms
• Instead of African eggplant: regular eggplant
• Instead of Onion: shallot
• Instead of Red palm oil: peanut oil
• Instead of Small piece of Ghanaian fermented fish: dried fish
• Instead of Canned crushed tomatoes: peeled fresh tomatoes
• Instead of Homemade salted butter: unsalted butter + salt

Equipment Needed

• Blender
• Large pot or Dutch oven
• Deep frying pan
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Mixing bowl
• Kitchen tongs (optional)
• Strainer or skimmer (optional)

Critical Steps — Do Not Skip

• Prepare the base broth
• Cook the broth with meat
• Fry the fish
• Prepare the okra
• Sauté the aromatics
• Combine the proteins and broth

Chef Tips from the Video

• Use red palm oil for authentic color and flavor.
• Adding a small piece of fermented fish gives an umami depth characteristic of Ghanaian cuisine.
• Serve with lime‑scented white rice to balance the heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days in the refrigerator.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the crab‑beef broth the day before and refrigerate.
• Cut and store the okra, eggplants and mushrooms in cold water to prevent oxidation.
• Fry the fish just before serving to keep it crispy.