Spicy Okra Stew
This flavorful okra stew combines fresh ingredients like ripe tomatoes, tender okra, and aromatic spices for a dish that is both comforting and delicious. The stew is simmered until the flavors meld together, creating a hearty and satisfying meal that is perfect for any occasion. Garnished with fresh parsley, this dish is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 3 large ripe tomatoes
- 1 lb. fresh okra
- 2 Tbs. canola oil
- 1 yellow onion, diced
- Sea salt, to taste
- 2 garlic cloves, minced
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- Pinch of freshly ground black pepper, plus more, to taste
- 1 cup water
- Leaves from 1/4 bunch fresh flat-leaf parsley, coarsely chopped
Instructions
- Bring a small saucepan of water to a boil over high heat. Fill a large bowl two-thirds full with ice water. One at a time, lower the tomatoes into the boiling water and cook for 10 seconds. Immediately plunge each tomato into the ice water, let stand for a few seconds and then drain the cooled tomatoes. Peel the skin from each tomato, then coarsely chop the flesh.
- Remove the stems, and tails if tough, from the okra and then cut the okra into slices about 1/4 inch thick.
- In a saucepan over medium heat, warm the oil. When the oil is hot, add the onion and a pinch of salt and sauté until the onion is just beginning to soften, 2 to 3 minutes. Add the okra and sauté until lightly browned, 7 to 10 minutes. Reduce the heat to medium-low and sauté until the okra is just tender, 4 to 5 minutes more.
- Add the garlic, cayenne, coriander, cumin and a pinch <i>each</i> of salt and black pepper and cook for another minute to blend the flavors. Add the tomatoes and water and simmer until the tomatoes have broken down and the mixture begins to thicken, 7 to 9 minutes. Taste and adjust the seasonings.
- Remove the stew from the heat and stir in the chopped parsley. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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