Okra stew

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 (5 ml) black peppercorns
½ teaspoon cumin seeds
¼ teaspoon salt
½ teaspoon oregano
1 teaspoon dried thyme
1 tablespoon (15 ml) 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.

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.

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Okra stew simmers fresh okra with canned tomatoes, chicken stock, and a mortar-ground spice blend until the pods yield to a fork. Thick, hearty, and easy enough for the night one parent is out of town. It freezes well and belongs next to chicken or steak.

Pro Tips

• Grind the peppercorns and cumin seeds fresh in a coffee grinder or mortar; pre-ground loses the top notes this small dish needs.
• Trim the stems and halve the pods crosswise so the okra thickens the stew as it cooks.
• Keep the pot at medium heat for 20-25 minutes; a hard boil breaks the okra down into slime.
• No whole spices on hand? The recipe says the ground versions work fine.

Frequently Asked Questions

Does okra stew get slimy?

Simmered gently and cut crosswise, the okra thickens the broth instead of turning ropey.

How long does it keep?

It freezes well, per the recipe's hint, and reheats gently on the stove.

How do I add heat?

A diced jalapeno sauteed with the onions is the recipe's variation.

Recipe Card

Stav Kogan

Okra stew

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tsp black peppercorns
• ½ tsp cumin seeds
• ¼ tsp salt
• ½ tsp oregano
• 1 tsp dried thyme
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ red bell pepper, chopped
• 1 large onion, chopped
• 28 oz (825 mL) whole canned tomatoes
• 1 cup (250 mL) chicken stock
• Trim stems off the okra and cut crosswise into halves.
• Over medium-high heat, sauté in olive oil the garlic, red pepper, and onion until they begin to soften (about 5 minutes).

Method

 

1. Combine peppercorns, cumin seeds, salt, oregano and thyme in a coffee grinder or mortar and pestle to grind.
2. Add in the okra, tomatoes, chicken broth, and spices.
3. Stir to combine well.
4. Keep on medium heat for 20–25 minutes or until okra is tender enough to pierce with a fork.

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