Okra stew — tasty and nutritious

1 kg small okra, trimmed, washed and dried

Oil for frying the okra

500 g meat, cut into chunks, including some bone-in pieces

Spices: bay leaf, cardamom, cinnamon stick, ginger, etc.

1 onion, chopped

4 whole garlic cloves

a small handful of crushed garlic

2 tomatoes, chopped

2 tablespoons tomato paste

1 liter (about 4 cups) beef stock

Salt, to taste

1/2 teaspoon black pepper

1/2 teaspoon seven-spice blend

1/2 teaspoon dried coriander

A pinch of ground cumin

1 cup chopped fresh coriander (cilantro)

Fry the okra in oil, then place it on a sieve to drain the oil.
Place the meat (including the bone-in pieces) in a pot without oil to allow excess water to evaporate, then cover with water and bring to a boil. Skim any scum from the surface, add the whole spices and simmer until the meat is tender.
In a second pot, heat a little oil and sauté the chopped onion until softened.
Add the whole garlic cloves and fry briefly, then add the tomatoes and cook until they soften.
Add the cooked meat and stir, then add the tomato paste, the meat cooking stock, salt and spices. Bring to a boil.
After it comes to a boil, add the fried okra and a little of the crushed garlic along with the chopped fresh coriander, stir, then remove from the heat.
Pour the okra stew into a Pyrex or ovenproof dish, arrange some hot chili peppers on top, and place in a preheated oven at 180°C for about 15 minutes.
Finish under the grill for 5 minutes to brown and dry the top, then serve the stew with rice.

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Green Okra Stew

Prep checklist