Season and boil the meat

• Put the beef in a pot with the chopped onion, crushed garlic, grated ginger, salt and stock cube.
• Add water, bring to a boil and simmer until the meat is tender.

Prepare the base

• Heat the palm oil in a pan and soften the onion.
• Add the tomato paste and chopped tomatoes and fry until the oil rises to the surface.

Add the okra

• Add the sliced okra to the pot with the meat and stock.
• Stir in the fried tomato base, the scotch bonnet and the dried fish.
• Simmer gently, stirring, until the okra softens and the stew thickens.

Finish with smoked fish

• Add the flaked smoked fish and stir through.
• Taste and adjust the seasoning, then simmer a few minutes more.

Serve

• Spoon the stew over steamed white rice.