This will help to get rid of bacteria and dirt. Serve over white rice or with yellow yams.Īs with any vegetable, it is always a good idea to wash your vegetables or okra before cooking. Stir well, then add the slurry.Ĭover to simmer over medium heat for an additional 15 minutes over medium heat. Cover and cook for about 10 minutes.Īfter 10 minutes, uncover, stir, and add in the spices, cayenne pepper, and vegetable paste. Uncover, stir and add in the remaining spinach. Cover and allow to cook for about 10 minutes to allow the spinach to wilt. While mixing, add in the spinach a little at time until you have used half of the spinach bag. Remove the cover, and add in the tomato paste. This process should take about 5 minutes.Ĭover and cook for additional 10 minutes. Stir to avoid sticking at the bottom, and continue to mash with the spoon. Use the spoon to mash the okra as they become tender.Ĭover with a lid and continue cooking for 10 minutes.
Over medium high heat in a skillet, add the oil. Cooking Methodįirst, chop the onions, carrot, garlic, and parsley. We highly recommend it but it is completely optional. Onion, Garlic & Carrots: These are used as part of the base and to provide a hint of sweet flavor.įresh Parsley: Parsley is used to provide a hint of freshness to the stew.Ĭayenne Pepper: Adding cayenne pepper is completely optional and but will provide a low heat level to the stew. Tomato Paste: This is used to thicken the stew and provide a beautiful reddish color. Spinach: Fresh spinach is recommended as frozen spinach will release a lot of water.īetter Than Bouillon Vegetable Paste, Salt, Allspice, and Black Pepper: These spices are used to flavor the stew. Fresh okra is best to use if you can find it at the local store.Ĭarrots: We used organic carrots for this recipe, but it is not necessary. We do recommend letting the okra to thaw out completely before using it, or running it under water for a few minutes. Okra: We used frozen okra to prepare this dish. For now, here’s a quick overview the complete list. The exact measurement for these ingredients arefound in the recipe card listed below. To avoid ending up with any lumps of onion in your dish, make sure to cut them to a small and uniform size and sauté until they are soft and translucent. These staple ingredients create base flavors that will enhance the overall taste of your dish. Once you’ve got this base down, you can use it for a wide range of other stew recipes, adjusting the accompanying herbs and spices depending on the type of cuisine. The base of this vegetarian okra stew consists of okra, of course, and combination of tomato paste, onions and garlic. If any sliminess remain, it will actually work wonders in helping to thicken your stew, or you may simply preparing a slurry by mixing cornstarch and water together, then pouring it in the stew. Okra is often accused of having a slimy texture, but sautéing them for a few minutes will help to get rid of it, as used in this recipe. If you opt for frozen it’s best to let them thaw to prevent adding any extra water to the dish. If you do use fresh okra, you will need to cut off the stem ends prior to cooking. Either frozen or fresh okra will work just fine in this dish, as you may struggle to find fresh when it is not in season. Although sometimes referred to as a vegetable, okra is a flowering plant that is hugely popular in the southern states and across West Africa and South Asia.
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