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okra stew with pumpkin

Okra Stew with Roasted Pumpkin and Garlic

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine African
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Baking sheet
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Mixing bowl

Ingredients
  

  • 500 gram pumpkin peeled and cubed
  • 2 tablespoon olive oil
  • 4 clove garlic minced
  • 250 gram okra sliced
  • 1 medium onion chopped
  • 1 bell pepper diced
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 400 gram canned tomatoes chopped
  • 500 milliliter vegetable broth
  • salt and pepper to taste
  • fresh cilantro chopped for garnish

Instructions
 

  • Preheat the oven to 200°C (392°F).
  • Toss the cubed pumpkin with 1 tablespoon of olive oil and place on a baking sheet.
  • Roast the pumpkin in the oven for 25 minutes or until tender.
  • Heat the remaining olive oil in a large pot over medium heat.
  • Add the chopped onion and bell pepper to the pot and sauté until softened.
  • Stir in the minced garlic, cumin, coriander, and smoked paprika, cooking for 1 minute.
  • Add the sliced okra to the pot and cook for another 5 minutes, stirring occasionally.
  • Pour in the canned tomatoes and vegetable broth, bringing the mixture to a simmer.
  • Add the roasted pumpkin to the stew and mix well.
  • Season with salt and pepper to taste, and simmer for 15 minutes.
  • Remove from heat and let the stew rest for 10 minutes before serving.
  • Garnish with chopped fresh cilantro before serving.

Notes

For best results, choose fresh and firm okra to prevent it from becoming slimy during cooking. Make sure to cut the okra into uniform slices for even cooking. When roasting the pumpkin, ensure the pieces are well-spread on the baking sheet to achieve even browning. The resting time allows flavors to meld, enhancing the depth of the dish.
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