Okra stew recipe

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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
How to Make It
  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.
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