Okra Stew Food

STEWED OKRA

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes.

STEWED OKRA AND TOMATOES

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

OKRA STEW

Steps:

• Heat the palm oil in a soup pot over medium heat. It has a low smoke point, so when it smokes, add the onions and stir well. Cook them, stirring often, until soft. Add the garlic, ginger and minced chiles and cook another minute. Salt everything well.
• Stir in the tomato paste and cook that for a minute or two, stirring often. Add the diced tomatoes, the grains of Selim, and the stock and stir well. Bring to a simmer and cook uncovered for 15 minutes.
• Add the okra and cook another 15 minutes, or until the okra is tender. You want a fairly substantial stew, so only add additional water or stock if everything is getting sticky. Season with salt to taste and add the pepper in at the end. Serve over meat, fish or with rice.

BAMIEH (MIDDLE EASTERN OKRA STEW)

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
• Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
• Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

MAMA'S STEWED OKRA

Steps:

• In a large pan, cover okra with water, add butter, soda and baking powder. Bring to a boil and then simmer for approximately 10 to 15 minutes.

OKRA STEW WITH SPINACH & CARROTS

Steps:

• Chop the onions, carrot, garlic, and parsley. Set aside.Over medium high heat in a skillet, add the oil. Once heated, add the carrots and onions. Cook for 5 minutes. Add the okra. Stir and cook for about 25 minutes. Use the spoon to mash the okra as they become tender.Cover with a lid and continue cooking for 10 minutes. Stir to avoid sticking at the bottom, and continue to mash with the spoon. This process should take about 5 minutes.Cover and cook for additional 10 minutes.Remove the cover, and add in the tomato paste. Stir well to combine. Then add ½ cup of water.
• While mixing, add in the spinach a little at time until you have used half of the spinach bag. Add in 1 ½ cups of water. Cover and allow to cook for about 10 minutes to allow the spinach to wilt.Uncover, stir and add in the remaining spinach. Next, add in the parsley and garlic. Add in the remaining 2 cups of water. Cover and cook for about 10 minutes.
• After 10 minutes, uncover, stir, and add in the spices, cayenne pepper, and vegetable paste. Stir well, then add the slurry.Cover to simmer over medium heat for an additional 15 minutes over medium heat. Serve over white rice or with yellow yams.

MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)

Steps:

• Trim the baby okras and wash in cold water and then place in a colander to drain.
• In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
• Add the crushed garlic and chopped onions to the meat and saute till brown.
• Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
• Add in all the spices and salt and give it a good mix.
• Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
• Add in the trimmed okras and bring to boil.
• Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
• Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
• Remove from heat and serve with rice.

OKRA STEW (ARABIC RECIPE)

Steps:

• Wash okra and trim off stems, and dry.
• Sprinkle okra with oil and place under broiler until lightly browned or fry in vegetable oil until lightly browned (do not use same oil for browning meat).
• Sauté chopped onions, diced garlic, lamb meat, salt, and spices in olive oil(stirring occasionally) until meat is lightly browned.
• Add water and stir, bring to boil and then cover and cook on low heat until meat is tender.
• Add browned okra, chopped tomatoes or (28 oz can diced tomatoes) and ½ cup fresh cilantro or 1 teaspoon coriander (optional).
• Mix well, cover and simmer until okra is tender.
• This meal is excellent when served hot with rice. See my recipe for rice.

VEGETARIAN OKRA STEW

Steps:

• Saute the chopped onion and garlic in the olive oil just till soft. Add the tomato paste and saute for another 30 seconds and then add the diced tomatoes and mix well. Season with the nutmeg, cumin, allspice, hot pepper and salt and pepper and stir.
• Add the water to the mixture, mix and bring to a slight boil. Add the okra, cover your pan and lower the heat to simmer the stew. Let the stew simmer until it has thickened and the okra is nice and soft, continue to mix during the simmering process.
• Taste the stew before serving to make sure your seasoning is right as the flavors should intensify as the stew reduces. Add more water if your stew is overwhelming or add more spice if it is not to your liking. Serve over rice or just in a bowl with some naan or pita bread.