Best 6 Spicy Okra Stew Recipes
**Spicy Okra Stew: A Flavorful and Nutritious African Dish Explored**
Originating from the vibrant culinary traditions of Africa, Spicy Okra Stew is a delectable and nourishing dish that tantalizes taste buds and offers an array of health benefits. This stew is a symphony of flavors, featuring tender okra, aromatic spices, and a rich tomato base. Its vibrant color and inviting aroma create an irresistible culinary experience. The versatility of Spicy Okra Stew allows for customization, making it a favorite among home cooks and culinary enthusiasts alike. With its abundance of vitamins, minerals, and antioxidants, this dish nourishes the body while delighting the senses. Whether served as a main course or as a flavorful accompaniment, Spicy Okra Stew promises a journey of culinary exploration and wholesome goodness.
**Recipes Explored:**
1. **Traditional Spicy Okra Stew:** This recipe takes you to the heart of African cuisine, featuring a classic combination of okra, tomatoes, onions, and a blend of spices that create a harmonious balance of flavors.
2. **Healthy Vegetarian Spicy Okra Stew:** For those seeking a plant-based option, this recipe showcases the versatility of okra, combining it with an array of vegetables, such as bell peppers, carrots, and spinach, resulting in a stew that is both nutritious and satisfying.
3. **Spicy Okra Stew with Chicken:** This recipe combines the goodness of okra with tender chicken, creating a protein-rich and flavorful stew that is sure to please meat lovers. The chicken adds an extra layer of depth and richness to the dish.
4. **Spicy Okra Stew with Shrimp:** Seafood lovers will delight in this variation, where succulent shrimp are added to the stew, infusing it with a briny and umami flavor that perfectly complements the tangy okra.
5. **Keto-Friendly Spicy Okra Stew:** Those following a ketogenic diet can enjoy this reimagined version of Spicy Okra Stew, where almond flour and coconut milk create a creamy and flavorful base, ensuring that it aligns with the keto lifestyle.
OKRA STEW
This is a West African inspired rendition of an okra and tomato stew, great on its own or served as a sauce over meat or fish. There are some unusual spices here, and I use palm oil. You can get red palm oil, which is not overly refined, in some supermarkets, or you can get sustainably produced oil online. Or just use vegetable oil.
Provided by Hank Shaw
Categories lunch Main Course Soup
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 171 kcal, Carbohydrate 20 g, Protein 6 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 337 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
OKRA STEW WITH SPINACH & CARROTS
Warm and comforting on cold fall or winter evenings, but also packed full of nutrition, this Okra Stew is a tasty one-pot dish that will leave you feeling satisfied.
Provided by Savory Thoughts
Categories Main Course
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 8 People, Calories 218 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Sodium 851 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 9 g
SOUTHERN OKRA BEAN STEW
When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 11 servings (4 quarts).
Number Of Ingredients 14
Steps:
- In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
STEWED OKRA
I came up with this recipe one summer when I had lots of okra and tomatoes. Everyone really enjoyed it and said how delicious it was. Friends always ask me when I'm going to cook my tomato and okra dish. Sometimes I'll serve it over rice.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 216mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.
MEDITERRANEAN-STYLE OKRA RECIPE
Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
- Add the okra and sautee for 5 to 7 minutes over medium-high heat.
- Season with kosher salt, black pepper and spices. Toss to coat.
- Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
- Remove from heat and serve over rice or with warm pita bread.
Nutrition Facts : Calories 111.8 kcal, Sugar 6.8 g, Sodium 132.3 mg, Fat 4.2 g, SaturatedFat 0.6 g, Carbohydrate 18.3 g, Fiber 6.2 g, Protein 4.3 g, ServingSize 1 serving
Tips:
- To save time, use pre-cut okra or frozen okra. You can also buy okra that has been sliced or diced.
- If you don't have any tomato paste, you can use 1 tablespoon of ketchup mixed with 1 tablespoon of water. This will give the stew a similar flavor and color.
- If you like your stew spicy, add more cayenne pepper or red pepper flakes. You can also add a chopped habanero pepper for an extra kick.
- Serve the stew with rice, quinoa, or your favorite bread. You can also add a dollop of sour cream or yogurt on top.
Conclusion:
Spicy okra stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover okra. The stew is packed with flavor and can be customized to your liking. So next time you are looking for a quick and easy meal, give this spicy okra stew a try.
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