Brazilian recipe
Brazilian Okra Stew (Ensopado de Quiabo)
This classic Brazilian okra stew is beloved for its simple, wholesome ingredients and its vibrant, soul-warming flavour.
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Ingredients
200 g fresh okra (approx. 20 pods)
1/2 red bell pepper
1/2 red onion
1 clove garlic
1 can (approx. 398 ml) diced tomatoes, including juices
2/3 cup water
1 tbsp extra virgin olive oil
1/2 tsp whole cumin seeds
Sea salt and freshly ground black pepper, to taste
1/2 red bell pepper
1/2 red onion
1 clove garlic
1 can (approx. 398 ml) diced tomatoes, including juices
2/3 cup water
1 tbsp extra virgin olive oil
1/2 tsp whole cumin seeds
Sea salt and freshly ground black pepper, to taste
Where to find ingredients
Fresh okra is commonly found in the produce aisles of most major Canadian grocery chains (such as Loblaws, Sobeys, or Metro), though it is also a staple at international or ethnic grocers year-round. Red bell peppers, red onions, garlic, and olive oil are standard pantry and produce items available at any local supermarket. Canned diced tomatoes are easily sourced in the canned goods aisle; look for those without added salt if you prefer to control your seasoning. Whole cumin seeds can usually be found in the baking or spice aisle of any grocery store or in bulk stores like Bulk Barn.
Preparation method
- Wash the okra pods thoroughly and pat them dry with a clean kitchen towel
- Trim the stems and slice each pod into 1 cm pieces on a diagonal
- Set the prepared okra aside for later use
- Finely dice the red onion and mince the garlic clove
- Core the red bell pepper, discard the seeds, and chop half of it into 1 cm cubes
- Briefly crush the cumin seeds using a mortar and pestle to release their earthy aroma
- Warm the olive oil in a medium-sized pot over medium heat
- Add the diced onion and bell pepper to the pot
- Season lightly with salt and sauté for about 3 minutes until the vegetables have softened
- Stir in the minced garlic and the crushed cumin seeds
- Continue to cook for 1 minute, stirring constantly, until the spices are aromatic
- Pour in the water and deglaze the pot, stirring well to incorporate all the flavourful bits from the bottom
- Pour in the canned diced tomatoes along with all the liquid from the can
- Season with 1 tsp of salt and add freshly ground black pepper to your preference
- Bring the tomato mixture to a steady simmer over medium heat
- Lower the heat and let it simmer for 5 minutes, stirring occasionally, until the sauce begins to thicken
- Gently fold the sliced okra into the simmering sauce
- Cook for another 6 minutes, stirring now and then, just until the okra is fork-tender
- Watch the cooking time closely to ensure the okra maintains its structure and doesn't get mushy
- Serve your stew piping hot
Observations
Bringing together the unique texture of tender okra with a rich, aromatic tomato-based sauce, this dish is a fantastic, fuss-free vegetable side that pairs perfectly with any everyday meal.
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