Togolese Cornmeal Dumplings with Okra Soup (Akumé and Fétri Déssi)

Ingredients

• 2 cups fine cornmeal
• 3 cups (710 ml) water, divided
• 1 lb (450g) fresh okra, chopped
• 6 oz (170g) smoked fish, flaked and bones removed
• 1/4 cup palm oil (or vegetable oil)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 red chili, chopped
• 2 cups (475 ml) water or fish stock, for the soup
• 1/2 tsp salt, plus more to taste

Before you cook

• Chop the okra into small rounds.
• Flake the smoked fish, checking for bones.
• Chop the onion, tomatoes and chili.

Steps

1. Mix the cornmeal with 1 cup of the water in a bowl to form a smooth, lump-free paste.
2. Bring the remaining 2 cups of water to a boil in a heavy pot.
3. Pour the cornmeal paste into the boiling water, stirring constantly with a wooden spoon.
4. Keep stirring and cooking over medium-low heat for 8 minutes, until the mixture turns thick, smooth and stretchy.
5. Cover the pot and keep the cornmeal dough warm over the lowest heat while you make the soup.
6. Heat the palm oil in a separate pot over medium heat.
7. Add the onion and cook for 3 minutes, until softened.
8. Stir in the tomatoes and chili and cook for 5 minutes.
9. Add the chopped okra and stir to coat it in the oil.
10. Pour in the 2 cups of water or stock and bring the pot to a simmer.
11. Cook uncovered for 12 minutes, stirring occasionally, until the okra has softened and the soup has thickened and turned glossy.
12. Fold in the flaked smoked fish and season with the salt.
13. Simmer for 3 more minutes.
14. Wet your hands and shape the warm cornmeal dough into smooth, rounded balls.
15. Serve the dumplings alongside the hot okra soup for dipping.