Sweet Potato Okra Stew with Ginger Broth
Equipment
- 1 Large pot
- 1 wooden spatula
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 2 clove garlic minced
- 1 tablespoon fresh ginger grated
- 2 medium sweet potatoes peeled and cubed
- 1 cup okra sliced
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
- Add the cubed sweet potatoes and sliced okra to the pot.
- Pour in the vegetable broth and bring the mixture to a boil.
- Season with salt, black pepper, ground cumin, and smoked paprika.
- Stir in the tomato paste until well combined.
- Reduce the heat to low and let the stew simmer for 30 minutes or until the sweet potatoes are tender.
- Remove the pot from the heat and let it rest for 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
For the best results, ensure the sweet potatoes are evenly cubed for uniform cooking. If you prefer a thicker stew, you can mash some of the sweet potato pieces with a fork towards the end of cooking. Adjust the seasoning to taste, and for a bit of heat, consider adding a pinch of cayenne pepper. This stew pairs wonderfully with warm crusty bread for a complete meal.
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