Fried Okra Stew

What we know so far

Liberian fried okra is the drier, richer cousin of okra soup: chopped okra fried in hot oil with onion until it loses its slime, then simmered with blended habanero, tomato paste, bouillon and the broth from a pot of mixed meats, and finished with the meats themselves (chicken, cow skin, dried turkey, chicken feet) and fried fish, cooked down until the water has gone and the oil shows. It is eaten over rice and is one of the standard Liberian Sunday pots.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting