There is no telling how many times I’ve treated myself to okra stew. This one is a favorite of my Dad, especially when Mom is out of town, perhaps because it is so easy to prepare! It is thick and hearty and goes great with any meal. We especially enjoy this one with chicken or steak in the fall.
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
- Trim stems off the okra and cut crosswise into halves.
- Combine peppercorns, cumin seeds, salt, oregano and thyme in a coffee grinder or mortar and pestle to grind.
- Over medium-high heat, sauté in olive oil the garlic, red pepper, and onion until they begin to soften (about 5 minutes).
- Add in the okra, tomatoes, chicken broth, and spices. Stir to combine well.
- Keep on medium heat for 20–25 minutes or until okra is tender enough to pierce with a fork.
Ingredient Notes—If you don’t have peppercorns or cumin seeds lying around, just use the ground version.
Variations—Add a diced jalapeño to the sauté for some added heat.
Hint—This recipe freezes well.
