Picture a warm, aromatic kitchen filled with the fragrant blend of spices as they dance through the air, setting the stage for a comforting pot of Okra Stew.
This dish, with its easy preparation and rich, cozy flavors, quickly becomes a beloved favorite.
As you combine the vibrant okra with spices and simmering tomatoes, watch it transform into something truly delightful.
Let’s bring this heartwarming dish to life.
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden spoon
- 1 Measuring cup
- 1 Measuring spoons set
- 1 Ladle
Ingredients
- 500 grams fresh okra, chopped
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 400 grams canned tomatoes, crushed
- 500 ml chicken broth
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing Okra Stew, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Spend the first 5 minutes reading through the entire recipe and gathering all the necessary ingredients and equipment.
- Preparation (10 minutes)
- Begin by chopping the fresh okra, finely chopping the onion, mincing the garlic, and grating the ginger.
- Measure out the spices and other ingredients.
- Cooking (45 minutes)
- Minutes 0-5: Heat the vegetable oil in a large pot over medium heat.
- Minutes 5-10: Add the chopped onion to the pot and cook until it becomes soft and translucent.
- Minute 10-11: Stir in the garlic and ginger, cooking for another minute until fragrant.
- Minutes 11-12: Add the cumin, coriander, turmeric, and cayenne pepper, stirring well to combine.
- Minutes 12-15: Pour in the crushed tomatoes and chicken broth, bringing the mixture to a simmer.
- Minutes 15-20: Add the chopped okra, stirring to coat with the sauce.
- Minutes 20-45: Season the stew with salt and black pepper to taste. Reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, stirring occasionally.
- Resting and Serving (5 minutes)
- Minutes 45-50: Remove the pot from heat and let the stew rest for 5 minutes.
- Garnish with fresh parsley before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the cumin, coriander, turmeric, and cayenne pepper, stirring well to combine.
Pour in the crushed tomatoes and chicken broth, bringing the mixture to a simmer.
Add the chopped okra, stirring to coat with the sauce.
Season the stew with salt and black pepper to taste.
Reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, stirring occasionally.
Remove the pot from heat and let the stew rest for 5 minutes before serving.
Garnish with fresh parsley before serving.
Serving Tips
- Rice: Serve the okra stew over a bed of fluffy rice to soak up the flavorful sauce and add a comforting element to the meal.
- Flatbread: Pair with warm flatbread for scooping up the stew, enhancing the dish with a delightful texture contrast.
- Couscous: Accompany the stew with couscous for a light and quick side that complements the hearty stew.
- Quinoa: For a protein-rich option, serve with quinoa, offering a nutty flavor that pairs well with the spices.
- Mashed Potatoes: Enjoy with creamy mashed potatoes for a hearty and satisfying meal that balances the stew’s rich flavors.
Storage
To store okra stew, let it cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 3 days.
For longer storage, freeze for up to 3 months.
Freezing
To freeze okra stew, cool it completely.
Transfer it to airtight containers, and leave space for expansion.
Label with the date.
Freeze for up to 3 months for ideal freshness.
Reheating
When reheating okra stew, gently warm it over low heat.
Stir occasionally to maintain texture and flavor.
Avoid high heat to prevent overcooking and preserve its delicious taste.
Final Thoughts
Okra stew is a delicious and comforting dish that’s both nutritious and flavorful.
With its rich blend of spices and tender okra, it offers a taste of African cuisine that’s both hearty and satisfying.
Whether served with rice or flatbread, this stew makes for a wonderful meal that can be enjoyed by everyone.
Remember to adjust the spices according to your taste and enjoy the delightful balance of flavors that this dish provides.
Frequently Asked Questions
Can I Use Frozen Okra Instead of Fresh?
You can use frozen okra instead of fresh. Thaw and drain it first to remove excess moisture. Use the same 500 grams measurement. Adjust cooking time slightly as frozen okra might cook faster than fresh.
How Do I Reduce the Sliminess of Okra?
To reduce okra’s sliminess, don’t over-stir and maintain a gentle simmer. Add 1 tablespoon of vinegar or lemon juice to the pot. This acidity helps minimize the slimy texture, ensuring your dish turns out perfect.
What Protein Can Be Added to the Stew?
You can add 300 grams of diced chicken breast or 250 grams of shrimp to the stew. Sauté the protein separately until cooked, then incorporate it into the stew during the last 10 minutes of simmering.
Is This Recipe Suitable for Vegetarians?
Yes, the recipe’s suitable for vegetarians if you substitute vegetable broth for chicken broth. Make certain you follow precise measurements and use proper cooking techniques to maintain flavor balance. Adjust seasoning as needed for personal preference.
How Can I Make It Spicier?
Increase the cayenne pepper to 1 teaspoon and add 1-2 chopped fresh chili peppers. Sauté them with onions for extra heat. You can also incorporate 1 teaspoon of chili powder during the simmering process.
Okra Stew
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
- 1 Ladle
Ingredients
- 500 grams fresh okra chopped
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 400 grams canned tomatoes crushed
- 500 ml chicken broth
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the cumin, coriander, turmeric, and cayenne pepper, stirring well to combine.
- Pour in the crushed tomatoes and chicken broth, bringing the mixture to a simmer.
- Add the chopped okra, stirring to coat with the sauce.
- Season the stew with salt and black pepper to taste.
- Reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, stirring occasionally.
- Remove the pot from heat and let the stew rest for 5 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
