1kg Fresh okra
500g fresh goat meat
5 tablespoon red oil (zomi)
3 tablespoon ginger
6 cloves garlic
2 bouillon cube
Salt to taste
1 pinch potash or bicarbonate
Scrub okra, rinse with cold water, pat dry with a towel and cut the okra in very thin slices.
Dry until crisp and breakable (about 12-18 hours, depending on dehydrator and okra size).
Crush the okra.
Clean the crab and cook with the palm oil, a third of of the ginger, garlic, onion and cube for 10 mins.
Marinate the goat and boil the meat with third of the ginger, garlic, onion and cube.
In a saucepan, add 3 cups water (or meat bouillon), a pinch of baking soda and add the dry okra. Stir constantly for 3 minutes and add the meat juice.
Simmer 2 min and add the habanero and the third of the ginger, garlic, onion and cube.
Simmer for 5 min.
Then add the palm oil and crab. Simmer for 5 minuted.
*For those without a dehydrator, no need to make the investment just yet. To dry okra in the oven, spread half of the batch of okra at a time in a single layer on a wire rack nestled in a baking sheet. Place in a 150 degree oven and turn okra every 3 hours for 12 hours or until desired crunchiness is achieved.