Stewed Okra Food

OKRA STEW

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.

STEWED OKRA

Steps:

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

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.

SUMMERTIME STEWED OKRA AND TOMATOES

Steps:

• Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.
• Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.

OKRO STEW (OKRA STEW)

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.

OKRA AND TOMATOES

Steps:

• Cook bacon in a cast iron Dutch oven. Remove bacon and set aside.
• Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
• Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
• Crumble bacon and stir in just before serving.

STEWED OKRA & TOMATOES

Steps:

• Brown sausage in a large saucepan or dutch oven over medium heat, breaking it up as it cooks. Add onion and cook until soft.
• Increase heat to high: add okra, tomatoes, tomato juice, salt and crushed red pepper. Cook, stirring often, until bubbling.
• Reduce heat to simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender (35 - 45 minutes).

CREOLE STYLE STEWED OKRA

Steps:

• Heat oil in a large sized dutch oven or saucepan.
• Add the sliced okra, diced onion and pepper. Sauté over medium heat stirring often, until the onions and translucent. About 7-8 minutes.
• Stir in the diced tomatoes and seasoning. Bring to a boil and lower heat to a simmer.
• Cover with lid and let the okra and vegetables simmer for 30-45 minutes. Stir occasionally to ensure that it does not stick to the bottom of the dutch oven.
• Serve.

STEWED OKRA

Steps:

• In a small frypan, cook bacon til almost crisp. Add okra and saute for about 2 minutes. Add water to pan, lower to low heat, cover and simmer for 10 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.

BAYY'S VEGAN STEWED OKRA

Steps:

• Combine stewed tomatoes, corn, onion, celery, poultry seasoning, garlic powder, bouillon cube, seasoned salt, and black pepper in a Dutch oven over medium heat. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes. Add okra and simmer until stew is thickened, about 5 minutes more.

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.