Okra—sometimes slimy, sometimes crunchy, but always a testament to the culinary creativity found in African American kitchens. This beloved vegetable, much like that unpredictable plot twist in a summer blockbuster, can surprise you when prepared with love and a hint of nostalgia. My grandma used to say, “Okra ain’t just food; it’s a story,” and every dish is a new chapter waiting to be savored.
Steps
- Warm the palm oil in a soup pot over medium heat. Once it starts to smoke, add minced onions and stir frequently until they soften. Add minced garlic, grated ginger, and chopped chiles, cooking for another minute, then season with salt.
- Mix in the tomato paste and cook for a couple of minutes, stirring regularly. Add the diced tomatoes, grains of Selim (if using), and stock, then combine well. Bring the mixture to a simmer and allow it to cook uncovered for 15 minutes.
- Incorporate the sliced okra into the stew and continue cooking for an additional 15 minutes, or until the okra is tender. If using frozen okra, reduce this cooking time to about 5 minutes. Adjust seasoning with salt and add the ground cubeb or black pepper at the end.
- Ensure the stew is thick and substantial; add more water or stock only if it starts sticking. Serve the stew over cooked meat, fish, or alongside rice.
Ingredients
- 1/4 cup red palm oil or vegetable oil
- 2 onions, minced
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 1 to 3 Scotch bonnet or habanero chiles, minced
- Salt
- 2 tablespoons tomato paste
- 14.5-ounce can of fire-roasted, diced tomatoes
- 5 grains of Selim pods (optional)
- 1 quart chicken stock or other appropriate stock
- 1 1/2 pounds okra, sliced into discs
- 1 tablespoon ground cubeb pepper or regular black pepper
FAQ
- Can I use frozen okra instead of fresh for the stew?
- Yes, you can use frozen okra instead of fresh. If you choose to use frozen okra, it will only require about 5 minutes of cooking time, rather than 15.
- What type of stock is best for okra stew?
- It’s recommended to match the stock to the primary ingredient in your dish. Use fish stock if serving with fish, vegetable stock if there is no meat, and beef or venison stock if pairing with grilled meats.
- How long can I store the okra stew?
- Once prepared, the okra stew can be kept in the refrigerator for up to one week. Freezing is an option, but note that it might turn slimy when thawed.
- What are grains of Selim and how do I use them?
- Grains of Selim are seedpods used to add a peppery-smoky-sweetness to the stew. They are not meant to be eaten, so either remove them before serving or inform your guests not to eat them.
- How can I adjust the spice level of the stew?
- The heat of the stew can be adjusted by the number of Scotch bonnet or habanero chiles you use. For less heat, start with one chili or use a milder variety, and you can remove it after cooking if desired.
Tips
- Opt for a stock that complements the main dish; use fish stock for fish pairings and vegetable stock if serving without meat.
- Adjust the heat by choosing your chiles wisely; start with a milder chile or use only half of a Scotch bonnet or habanero, removing it before serving if needed.
- Remember that grains of Selim are used for seasoning and should be removed before eating or inform guests not to consume them, as they are chewy.
- For best results, use fresh okra, but if using frozen, reduce the cooking time to about 5 minutes to prevent it from becoming overly slimy.
Equipment
- Soup pot – A good quality soup pot for cooking the stew.
- Grater – For grating fresh ginger.
- Spice grinder or mortar and pestle – For grinding cubeb pepper if you choose to use it whole.
- Optional: Spice storage jars – For storing any leftover grains of Selim or cubeb pepper.
