Recipe : Agbéli with Placali, Okra-Spinach Sauce, Chicken, and Beef Skin

This hearty and flavorful recipe features Agbéli paired with Placali (a fermented cassava paste), elevated by a creamy okra-spinach sauce. Tender chicken and slow-cooked beef skin add depth to the dish, creating a harmony of textures and flavors that will transport your taste buds to the heart of African culinary traditions. Perfect for a rich and convivial meal!

💎 Ingredients:

• Okra 🥒
• Spinach leaves 🌿
• Palm oil (red oil) 🟥
• Meat (beef, chicken, or other) 🍖
• Beef skin 🍲
• Potash or baking soda ✨
• Onion 🧅
• Red bell peppers 🌶️
• Salt 🧂
• Spice blend (your choice) 🌟

💡 Preparation:

1️⃣ Prepare the ingredients:

• Chop the okra into small pieces.
• Clean the meat and beef skin thoroughly.
• Season the meat with spices and salt, then cook until tender.

2️⃣ Make the okra sauce:

• Heat 2 tablespoons of palm oil in a large pot.
• Add the chopped okra and a pinch of potash (or baking soda) to activate the okra’s natural sliminess. Stir and sauté lightly.

3️⃣ Combine the ingredients:

• Pour the meat broth into the pot with the okra.
• Add the cooked meat and pre-cleaned, diced beef skin.
• Let simmer for about 10 minutes, stirring occasionally.

4️⃣ Finish the sauce:

• Adjust the seasoning with salt if needed.
• Add the spinach leaves, chopped onion, and red bell pepper slices.
• Cook for another 5–10 minutes on low heat to meld the flavors.

✨ Serving suggestion:
Enjoy this delicious okra-spinach sauce with Placali or Agbéli for an authentic culinary experience. 😋

Bon appétit! 😊