Okra Sauce and Fufu

@kristline__ Let’s make one of my favorite Liberian staple meals: Fufu and Okra Stew for Two. Ingredients Stew: •2 pounds large shrimp •1 pound fish of choice •2 fillets smoked fish or mackerel (optional) •2 scotch bonnet peppers or habanero chiles (optional, for heat) •2 cloves garlic, finely diced •1-inch piece of ginger, finely diced •1 tablespoon tomato purée •20 to 24 okra pods, chopped •1 large onion, chopped •1/2 cup red palm oil (for an authentic taste) •3 chicken bouillon cubes (or use chicken stock instead of water) •Water, as needed Fufu: •1 large cassava, peeled and chopped •Water, as needed Preparation Make the stew: Place a large pot over medium heat. Add the shrimp, fish, smoked fish, scotch bonnet peppers, garlic, ginger, and tomato purée. Cover with water by 1-inch. Cook until the shrimp and fish are tender and fully cooked. Remove the fish from the pot to a plate to avoid breaking up the fish. Add the okra and onion to the food processor and blend until finely chopped. Add the mixture to the pot; stir well and bring to a boil. Add a little water if needed. Add the palm oil to the pot; stir and mix well. Continue cooking until the liquid is reduced by half. Return the fish to the pot. Cook until the stew is thickened to desired consistency. Serve with the fufu. Make the fufu: Working in batches, purée the cassava in a blender until smooth and transfer to a large pot. Alternatively, you can use pre-blended cassava. Cook the cassava over low heat, stirring continuously, for 15-20 minutes, until the dough reaches a soft, elastic consistency. Add splashes of water as needed while cooking.