(For all ingredients, please use organic versions if available) (Serves 5)
300 grams fried soy protein chunks
500 grams gari (cassava flour)
200 grams okra
1 can tomato paste
5 cherry tomatoes
3 tablespoons oil (preferably olive oil)
2 Scotch bonnet peppers
3 teaspoons chili powder
Bell pepper (green, red, yellow)
1 tablespoon mustard
Salt to taste
Veggie bouillon cube
Directions (to make okra gravy):- First, we will start by cutting the okra into thin slices (the end of the okra
Needs to be removed)
- Put the sliced okra into the pan
- Slice the onions
- Cut a bit of green peppers, which will be used as a garnish
- Cut the red pepper for the garnish
- Add a bit of oil in a different pan
- Fry the onions
- Add a bit of mustard to okra
- Add veggie bouillon cube
- Adding mustard, pepper and other spices, then salt into the fried onions pan
- Mix it all together
- Add the soy protein to the mixture
- Add some chili powder to enhance the taste
- Add the chili paste
- Pour in the tomato purée and start stirring everything, so it doesn’t overcook
- Stir the okra
- Let the ingredients cook. The tomatoes will blend in nicely with the other ingredients
- After the okra is properly cooked and the mixture as well. So we are going to pour the okra into the mixturein order to get our desired okra gravy
- Then carefully and gently stir the mixture
- Put the lid on and turn the heat down a bit
- Okra sauce ready to serve
Directions (to make the mash):- Put another saucepan into the stove
- Start boiling water
- Carefully adjust the heat, preferably low heat
- Add the onions
- Add the green pepper
- Add a bit of salt and taste it to see if it is sufficient
- Add just a little bit of oil so that it doesn’t stick to the saucepan
- Stir well
- Put the lid on and let it boil
- Slowly start adding the cassava flour into the boiling water and keep stirring
- The mash is ready
- Put the mash in this bowl then put it on the plate
- Add the okra sauce
- Decorate the plate
- Mashed cassava with okra gravy is ready to serve