My favourite food, Banku and okro stew

 

                      There is one food that always brings a smile to my face and warmth to my heart—banku and okro stew. From the very first time I tasted it, I knew it would become my all-time favourite.

                          It all started at my grandmother’s house in the village. The aroma of fresh okro stew simmering on the firewood stove filled the air. She stirred it with love, adding chopped okro, fresh tomatoes, onions, and a mix of spices that made my mouth water. She tossed in some crabs, tilapia, and pieces of goat meat, letting them soak up all the flavors. Meanwhile, she mixed the fermented corn and cassava dough to prepare the banku, stirring it steadily in the pot until it became smooth and stretchy.

                       When it was finally ready, she served it hot, the steam rising with a smell so good I could barely wait. The banku was soft but firm, just how I liked it. I dipped a piece into the rich, slimy stew, scooping up a piece of tilapia along with it. The taste was like magic—spicy, savory, and satisfying.

                        Since that day, banku and okro stew has been more than just food to me. It’s a reminder of home, of family, and of moments shared around the table. No matter where I go or what other foods I try, nothing ever compares to the comfort and joy I feel when I eat my favourite dish—banku and okro stew.