Okra stew recipe

Ingredients

• 1–1¼ pounds (500 g) fresh okra
• 1 teaspoon black peppercorns
• ½ teaspoon cumin seeds
• ¼ teaspoon salt
• ½ teaspoon oregano
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ red bell pepper, chopped
• 1 large onion, chopped
• 28 ounces (825 ml) whole canned tomatoes
• 1 cup (250 ml) chicken stock

1. Trim stems off the okra and cut crosswise into halves.
2. Combine peppercorns, cumin seeds, salt, oregano and thyme in a coffee grinder or mortar and pestle to grind.
3. Over medium-high heat, sauté in olive oil the garlic, red pepper, and onion until they begin to soften (about 5 minutes).
4. Add in the okra, tomatoes, chicken broth, and spices. Stir to combine well.
5. Keep on medium heat for 20–25 minutes or until okra is tender enough to pierce with a fork.