Brazilian recipe
Brazilian Okra Stew (Ensopado de Quiabo)
This classic Brazilian okra stew is a firm family favourite, loved for its vibrant flavour, simple ingredients, and the perfect balance of aromatics.
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Ingredients
200 g okra (about 20 pods)
1/2 red capsicum
1/2 red onion
1 garlic clove
1 tin diced tomatoes (with juices)
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon cumin seeds
Sea salt and freshly cracked black pepper to taste
1/2 red capsicum
1/2 red onion
1 garlic clove
1 tin diced tomatoes (with juices)
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon cumin seeds
Sea salt and freshly cracked black pepper to taste
Where to find ingredients
Okra is widely available at local greengrocers, weekend farmers markets, and major supermarkets like Woolworths or Coles, typically found in the fresh produce section. For the best selection of high-quality, fresh produce, independent fruit and vegetable stores are your best bet. If you struggle to find fresh okra, some Asian grocers carry it year-round. All other ingredients, such as red capsicum, red onion, and cumin seeds, are staples found in any standard Australian supermarket pantry aisle or produce section.
Preparation method
- Wash the okra pods well and pat them completely dry with a clean tea towel
- Trim the stems and slice each okra pod diagonally into 1 cm thick rounds
- Set the sliced okra aside
- Finely dice the red onion and the garlic clove
- Halve the red capsicum, remove the seeds, and chop half into 1 cm cubes
- Lightly crush the cumin seeds in a mortar and pestle to release their aromatic oils
- Heat a medium-sized saucepan over medium heat with the olive oil
- Add the diced onion and capsicum to the pan
- Season with a pinch of salt and sauté for about 3 minutes until the vegetables soften
- Stir in the finely chopped garlic and the crushed cumin seeds
- Cook for another minute, stirring until fragrant
- Pour in the water, scraping up any delicious browned bits from the bottom of the pan
- Add the tin of diced tomatoes, including all the liquid
- Season the sauce with 1 teaspoon of salt and black pepper to your liking
- Bring the sauce to a gentle boil over medium heat
- Turn the heat down and let it simmer for 5 minutes, giving it an occasional stir as the sauce thickens
- Gently add the sliced okra into the simmering sauce
- Cook for a further 6 minutes, stirring carefully now and then, until the okra is just tender
- Try not to overcook the okra so it retains its ideal, slightly firm texture
- Serve the stew hot while it’s fresh
Observations
This stew brings out the best in okra, combining its unique texture with a zesty, spiced tomato sauce. It’s a wonderful, healthy side dish that works perfectly as part of a weeknight dinner.
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