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1. 2 ponds of beef.
2. 1 beef stock cube (or chicken stock cube).
3. 4 kpakposhito peppers.
4. 4 tablespoons palm oil.
5. 2 large onions.
6. 2 cloves garlic , finely diced.
7.1 inch piece ginger.
8. 4 medium vine tomatoes.
9. Scotch bonnet pepper (or chili powder), according to taste.
10. 2 smoked mackerels (optional)
11. 24 pods okra.
12. Water (as needed).
1. Place the stewing beef in a pot and cut it into bite-sized chunks. 34% of the first onion should be chopped and added to the beef. 14 onion should be saved for the sauce.
2. Place the entire kpakposhito in the pot.
3. Braise until tender with a cube of beef or chicken stock seasoning, water, and a cube of beef or chicken stock seasoning. The amount of time it takes to cook depends on the type of stewing beef you use. Prepare the remaining ingredients while the beef is cooking.
4. Chop the second whole onion finely. Heat the palm oil in a large pot over high heat. In a small amount of oil, fry the onions until they start to caramelize.
5. Just before adding the tomatoes, toss in the diced ginger and cook for 1 minute.
6. Place the tomatoes in a blender or food processor, chopped into tiny chunks. Toss the tomatoes with the ginger.
7. In a blender, puree the remaining onion.
8. Add the desired amount of scotch bonnet peppers.
9. Pulse or liquidize the ingredients until smooth.
10. Enable the sauce to thicken and cook down after pouring it over the caramelized onions. As the oil rises to the top, this should take about 10 minutes. To avoid fire, stir often.
11. Quarter the okra pods, then thinly slice them into 14-inch (5-mm) slices. Remove from the equation.
12. Add the smoked mackerel to the stew, broken up into pieces (optional). To allow the flavors to infuse into the sauce, add a little more water and allow to simmer for 5 minutes.
13. Stir in the chopped okra into the stew. To allow the okra to cook thoroughly, add a little more water. The sliming process is slowed by the inclusion of tomatoes in the stew. Cook for 10 minutes on low heat.
14. Stir in the cooked beef and the stock from the braising process to fully integrate the beef into the stew. Cook for 5 minutes on low heat.
15. Check for seasoning and, if necessary, add salt.
16. Now the dish is ready to be eaten with banku.
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