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. The tangy harissa (or Sriracha chili sauce) adds great dimension to the fresh tomato sauce.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. Depending on the variety, if the pods are much longer they are going to be tough, woody, and dry. For the best results, choose fresh okra pods no longer than 4 inches in length. Light enough for a main dish on a summer evening, you can also serve it with fish or grilled chicken. This easy and delicious recipe for Okra and Chickpeas in Fresh Tomato Sauce, developed by chef and cookbook author Virginia Willis, is ready for the table in just thirty minutes. One of the more traditional ways to cook okra is to partner it with onions and fresh tomatoes. Okra, an important member of the canon of Southern foods, can be fried, stewed, sautéed, and roasted. Others, like okra, don't just thrive, but seem to revel in the weather, growing ever taller as the thermometer spikes. Some plants wilt in the heat and humidity of a Southern summer, unable to bear up under the blistering sun and suffocating humidity.
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