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Okra stew – paleo recipe
Stav Kogan

Okra stew

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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