![]() ![]() The cooking time varies according to preference. Some people steam the okra prior to adding, which results in a sauce that is more viscous, whilst others add the raw okra without pre-cooking. Once the tomato stew base has cooked and broken down into a sauce, an assortment of meat, seafood or both is added. Other seasonings such as chicken stock cube or shrimp seasoning can be used to enhance the flavor. The first step is to make a tomato stew base with red palm oil, onions, tomatoes, tomato purée (optional), garlic, ginger and peppers. Making okra stew for the first time may seem daunting, however the process is fairly easy to follow. It is possible that Ethiopia has been referenced in times past, however the exact location did not relate to modern day Ethiopia, but rather West and Central Africa. It is interesting to note, however, that an old Herman Moll (1710 AD) map of Africa depicts Ethiopia as a vast country spreading from the Biafra region and modern-day Cameroon in West Africa and North of Congo to just West and South of modern-day Somalia and Ethiopia respectively. Okra is thought to be of African origin, particularly West Africa or Ethiopia, although others believe it has origins within South Asia. Okra stew comes in many forms and consistencies, from fairly slimy to almost soupy, and can be mixed with other vegetables such as garden eggs, or left simply as okra stew. The main components of okro stew are a tomato stew base made with red palm fruit oil, onions, tomatoes, spices and finely chopped okra. Serve with rice.Okro stew (or okra stew) is one of the best accompaniments to banku, one of Ghana’s national dishes. Using a large spatula, spoon entire stew in a serving casserole dish or large serving bowl. Prior to serving add saffron taste for additional salt and add if needed. Continue to simmer for additional 20-30 minutes. If serving Persian rice, prepare now following this recipe.Īfter simmering beef or lamb stew, add fried okra and sour grapes. Pour in 3 cups of hot water cover with lid and gently simmer over low heat for an hour and half. Add cubes of beef or lamb with bone sauté for additional 5 minutes until somewhat cooked and brown. Add garlic, turmeric, salt, pepper and tomato paste stir together all ingredients and cook for 5 minutes. In a large, stainless steel deep pan sauté onions in 4 tablespoons of vegetable oil until golden brown stir frequently preventing edges from burning, deliver uniform caramelized onion. Remove from oil and place in a metal strainer with a plate under it to drain out excess oil. Once hot, very carefully add okra and sauté for 7-9 minutes until slightly cooked. In a large frying pan over medium heat, bring to frying temperature 1/4 cup of vegetable oil. ![]() fresh whole okra rinsed and air dryġ 1/2 large onion (or 2 medium size onions) chopped into fine piecesġ cup unrip green sour grapes (sold in Persian grocery stores either fresh in the produce section when in season or in glass jars)ġ/2 teaspoon sea salt and ground black pepper beef or lamb shank with bone (cut and cube beef off the bone save bone)ġ lb. Rich, delicious, and healthy, I pledge to make this stew more popular this year! Any followers?ġ lb. Omitting use of meat delivers an equally hearty stew which is a wonderful vegetarian option. Serve along saffron laced Persian rice.Ĭomforting flavors and texture of okra in a sea of tomato, saffron, turmeric, garlic and sour grapes braised with either beef or lamb stew is both healthy and delicious. In season from late June until October, take advantage of this nutritious vegetable. Okra has a very distinct texture of mucilage soluble fiber making it easily digestible and nutritious with vitamin C and K, thiamin, folate and magnesium. ![]()
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