![]() Experiment with different spices and herbs to make it your own. This dish not only warms the soul but also provides a rich source of vitamins, minerals, and dietary fiber from the nutritious okra. Now, sit back and enjoy the comforting and aromatic flavors of your homemade okra stew. It pairs perfectly with a side of rice, quinoa, or crusty bread. Serve the okra stew hot, garnished with fresh cilantro or parsley.If you like it spicier, you could add more chili powder or a dash of hot sauce. After simmering, taste the stew and adjust the seasoning if needed.This will allow the flavors to meld together and the okra to become tender. This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes.Remember that the broth will concentrate slightly as it simmers, so it’s better to go easy on the salt initially. Season with salt and pepper according to your taste preferences.Pour in the diced tomatoes, vegetable broth, ground cumin, paprika, and chili powder.Add the sliced okra to the pot and cook for a few minutes, stirring occasionally.Add the diced onion and minced garlic, and sauté until they become fragrant and translucent. In a large pot, heat the olive oil over medium heat.If using frozen okra, thaw it before cooking. If using fresh okra, wash and trim the tops, then slice them into bite-sized pieces. 1/2 teaspoon of chili powder (optional for added heat).Whether you are an experienced home cook or just starting out in the kitchen, this recipe is sure to satisfy your taste buds. It will keep in an airtight container for several years.A Delicious and Healthy Recipe: Okra StewĪre you a fan of hearty and flavorful stews? Look no further than okra stew! Packed with nutritious vegetables and aromatic spices, this dish is not only delicious but also easy to prepare. Find it in the spice section of supermarkets and gourmet. The dried stigma from Crocus sativus, saffron adds flavour and golden colour to a variety of Middle Eastern, African and European foods. Serve sprinkled with the remaining capsicum and coriander leaves, if desired. It’s a deliciously comforting one-pot meal your family will love. Remove from the heat discard the coriander sprigs. from 15 votes Jump to Recipe Email Me Recipes This simple and tasty Chicken Okra stew combines basic ingredients like okra, chicken, and carrots, then takes the dish to another level with the addition of African spices. Stir in chickpeas and salt cook for four minutes. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Mix in tomatoes, broth, cumin, the okra, coriander sprigs and half the capsicum. Cook, stirring, until the onion is soft, three to six minutes. Transfer to a bowl with a slotted spoon.Īdd onion, garlic, ginger and pepper to the pan. Cook, stirring, until soft, two to five minutes. Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Tie coriander sprigs together with kitchen string. Transfer the okra with a slotted spoon to the ice water. Bring a large saucepan of water to a boil. Place a large bowl of ice water next to the stove. 1 tsp harissa (see recipe note) or hot sauce, or to taste.½ cup vegetable broth or reduced-sodium chicken broth.3 tomatoes, diced, or 1 cup drained canned diced tomatoes.10 sprigs fresh coriander, plus more leaves for garnish.500 g fresh or frozen okra, stem ends trimmed, cut into 1 cm pieces.You don’t need to prepare this in a tagine dish – it works well in a large saucepan – but if you have one, here’s a chance to use it. The name ‘tagine’ refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared.
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