OKRA STEW
This Okra Stew is a hearty Lebanese style recipe with robust flavors of stewed tomatoes, cilantro, garlic and sauteed onions - the whole family will enjoy!
Provided by Yumna Jawad
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
- In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
- Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
- Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
- Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.
Nutrition Facts : ServingSize 1 g, Calories 311 kcal, Carbohydrate 13 g, Protein 15 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 208 mg, Fiber 3 g, Sugar 5 g
GRANNY'S OKRA SOUP
A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.
Provided by Jenn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
- Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
- Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
- Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 27 g, Cholesterol 49.3 mg, Fat 14.2 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 1352.6 mg, Sugar 7.7 g
BEEF AND OKRA STEW
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
- Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.
CRAB, BEEF AND OKRA STEW
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- With a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
- In a colander in the sink, rub the beef all over with the insides of the lemon and lime halves and rinse with hot water. Transfer the meat to a large bowl and toss with the scallion paste, lemon and lime juices, hot sauce and adobo and season with salt and pepper to taste.
- Heat the oil in a large Dutch oven over high heat. Add the tomato paste and cook, stirring, until dark red, about 30 seconds. Add the beef mixture and Picalese and cook, covered, stirring occasionally, for 15 minutes. Add the crabs and 1 cup water and continue to cook, covered, stirring occasionally, for 20 minutes. Add the okra, onion, butter and 2 cups water and cook, covered, stirring occasionally, until the okra is tender, about 10 minutes more.
- Season with salt and pepper to taste. Transfer to a serving platter and serve immediately.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 36 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 12 grams, Sodium 1031 milligrams, Sugar 4 grams, TransFat 0 grams
OKRO STEW (OKRA STEW)
As one of Ghana's national dishes, okro stew is prepared with tomatoes, red palm oil, onions, tomatoes, spices and finely chopped okra.
Provided by Freda Muyambo
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Cut the stewing beef into bite sized chunks and place into a pot. Chop ¾ of the first onion and add it to the beef. Reserve the other ¼ onion for the sauce.
- Add the kpakposhito to the pot, whole.
- Add a cube of beef or chicken stock seasoning, top with water and braise until tender. Cooking time depends on the type of stewing beef used. While the beef is cooking, prepare the other ingredients as follows.
- Finely chop the second whole onion. Place a large pot on the stove and heat up the palm oil. Fry the onions in the oil until they just begin to caramelize.
- Add the diced ginger to the pot and fry for about 1 minute, just before adding the tomatoes.
- Chop the tomatoes into small chunks and place them into a blender or food processor. Add the ginger to the tomatoes.
- Add the remaining onion to the blender.
- Add the desired amount of scotch bonnet peppers.
- Pulse or liquidize the ingredients until smooth.
- Pour the mixture over the caramelized onions and allow the sauce to cook down and thicken. This should take 10 minutes, as oil begins to rise to the top. Stir regularly to prevent burning.
- Quarter the okra pods, then chop them into ¼-inch (5 mm) thin slices. Set aside.
- Break the smoked mackerel into chunks and add to the stew (optional). Add a little more water and allow to simmer for 5 minutes to allow the flavors to infuse into the sauce.
- Add the chopped okra into the stew and stir. A little more water may be added to encourage the okra to cook well. The presence of tomatoes in the stew slows down the sliming process. Simmer for 10 minutes.
- Add the cooked beef along with the stock created during the braising process and stir to incorporate into the stew. Simmer for 5 minutes.
- Check for seasoning and add salt if required. The dish is now ready to be served alongside banku.
CRABS AND OKRA
this really good on a cool day
Provided by thai spice
Categories Seafood
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. heat oil in large pot add onion,bell pepper,garlic when its done add sausauge,crabs,let cook 15 min then add can dice tomatoes, seasoning ,red pepper simmer 20 more last 10 add shrimp then serve over some hot rice
SHRIMP AND OKRA
This is a simple, low calorie, nutrient packed, flavorful recipe for okra. It's my husband's favorite.
Provided by kit in NO
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium heat in a deep, heavy pot until very hot.
- Add onion and sautee until translucent.
- Add thyme leaves, bay leaves, and garlic and stir frequently so as not to scorch the garlic about 1 minute.
- Add tomatoes and water, and heat until the edges begin to boil.
- Add the frozen okra and stir.
- Cover the pot.
- Heat about 5 minutes and check, stirring to prevent sticking and to heat through.
- Okra will be"done" when it turns bright green in color.
- Taste for salt and pepper and correct at this point.
- When the okra is bright green, add the shrimp, stirring to combine.
- Cover again and heat about 5 minutes.
- Uncover, and stir again checking for"doneness".
- The dish will be"done" when shrimp is opaque and firm.
- Serve over hot rice.
- Please note that the water measurement is approximate you may need to add a little more to get a thinner consistency.
- Also, I watch my salt intake so I seldom add it to my recipes, so feel free to add it.
- This dish tastes great with a dash or two of hot pepper sauce.
Nutrition Facts : Calories 160.4, Fat 4.8, SaturatedFat 0.7, Cholesterol 107.2, Sodium 493.4, Carbohydrate 16.3, Fiber 4.6, Sugar 8, Protein 15
BROKEN CRAB AND OKRA STEW
This recipe came from GULLAH HOME COOKING THE DAUFUSKIE WAY by SALLIE ANN ROBINSON. This recipe is just okra and tomatoes with crabs added. It can be served with rice,cornbread or grits, those of you who know grits. But remember you will need your God-given tools for eating the crabs. This is great at fish fries, instead of catfish stew, use this recipe.
Provided by mightyro_cooking4u
Categories Crab
Time 1h
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Pour boiling water over crabs to stun them to prevent them pinching you.
- "Debark" and clean them (remove the top shell and gills), break in half.
- If you wish, remove legs and back fins.
- Fry the bacon in a large skillet, add crab pieces, onons, water, and if using, stewed tomatoes.
- Add salt and pepper to taste and simmer 15 minutes.
- Add okra and boil gently, stirring often, 15 to 20 minutes- or simmer until the okra is tender but the crab is still firm.
Nutrition Facts : Calories 60.4, Fat 0.4, SaturatedFat 0.1, Cholesterol 21.8, Sodium 90.8, Carbohydrate 8.4, Fiber 2.6, Sugar 2.4, Protein 6.7
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GUMBO-STYLE CRAB SOUP WITH OKRA AND TOMATOES - FOOD …
From foodandwine.com
4/5 Total Time 2 hrs 15 minsServings 10
- In a large, heavy pot, melt 2 tablespoons of the butter. Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the celery, bell pepper, garlic, thyme and crushed pepper. Season with salt and pepper and cook until the vegetables are softened, about 10 minutes. Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute. Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes. Add the stock, bring to a boil and simmer over low heat for 30 minutes.
- In a large skillet, melt the remaining 2 tablespoons of butter. Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes. Add the tomatoes and bring to a boil. Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer. Discard the bay leaves.
- Add the crabmeat to the soup and simmer until just heated through. Stir in the basil and season with salt, pepper and Tabasco. Ladle the soup into shallow bowls and serve.
TABLE OF CONTENTS: GULLAH HOME COOKING THE DAUFUSKIE WAY
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