Ingredients:

• 300 g of fresh okra (or frozen) or Kplala leaves, or both depending on your choice

• 200 g of meat (beef, chicken, or smoked fish according to your preference)

• 100 g of dried shrimp (optional)

• 1 piece of smoked fish (mackerel, grouper, etc.)

• 1 onion

• 2 fresh tomatoes

• 1 seasoning cube

• 2 tablespoons of palm oil (or vegetable oil)

• 1 fresh chili pepper (optional, depending on your tolerance for spice)

• 1 liter of water

• Salt and pepper

Preparation:

Preparing the okra (and/or Kplala): Start by thoroughly washing the okra under cold water. Then, cut off both ends and slice them into thin rounds. The thinner the slices, the slimier the sauce will be, which is desired in this recipe. If you prefer a thicker texture, lightly blend the okra after slicing it.

Preparing the meat and fish: If you're using meat, cut it into small pieces. Place the meat in a pot, add water and a bit of salt, then bring to a boil. Let it cook until the meat is tender. If you're using smoked fish, clean it and set it aside.

Cooking the sauce: In a large pot, heat the palm oil over medium heat. Add the finely chopped onion and let it brown slightly. Then, add the diced tomatoes and the seasoning cube. Let it simmer for about 5 minutes until the tomatoes break down.

Adding the okra and ingredients: Next, add the already cooked meat pieces, smoked fish, dried shrimp (if using), and the sliced okra. Stir everything well and pour in about one liter of water. Let it cook over medium heat for 10 to 15 minutes. The okra will gradually release its slimy substance, which will thicken the sauce.

Final seasoning: Taste the sauce and adjust the seasoning with salt and pepper. If you like spicy dishes, you can add fresh chili to your liking.

Serve the okra sauce (or Kplala leaves) with placali or foutou.

Enjoy your meal!