Brazilian recipe
Okra Stew (Ensopado de quiabo)
This okra stew is a quintessential Brazilian comfort dish, cherished for its straightforward preparation and the vibrant, unique flavour profile of the pods.
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Ingredients
200g okra (about 20 pods)
1/2 red pepper
1/2 red onion
1 garlic clove
1 tin chopped tomatoes (including juice)
160ml water
1 tbsp extra virgin olive oil
1/2 tsp cumin seeds
Sea salt and freshly ground black pepper to taste
1/2 red pepper
1/2 red onion
1 garlic clove
1 tin chopped tomatoes (including juice)
160ml water
1 tbsp extra virgin olive oil
1/2 tsp cumin seeds
Sea salt and freshly ground black pepper to taste
Where to find ingredients
You can find fresh okra in the produce section of most large supermarkets or local greengrocers, particularly those specialising in international or tropical produce. Tinned tomatoes, spices, and fresh aromatics are available at any high street supermarket.
Preparation method
- Wash the okra pods and dry them thoroughly with a clean tea towel.
- Trim the woody ends and slice each pod into 1cm pieces at a diagonal angle.
- Set the sliced okra aside.
- Finely dice the red onion and the garlic clove.
- Halve the red pepper, discard the seeds, and chop half of it into 1cm cubes.
- Lightly crush the cumin seeds using a pestle and mortar to release their essential oils.
- Heat a medium-sized heavy-bottomed saucepan over a medium heat and add the olive oil.
- Add the diced onion and red pepper to the pan.
- Season with a pinch of salt and sauté for about 3 minutes until the vegetables have softened.
- Stir in the finely chopped garlic and the crushed cumin seeds.
- Sauté for a further minute until fragrant.
- Pour in the water and scrape the bottom of the pan to incorporate any caramelised bits.
- Add the tinned tomatoes along with their juices.
- Season with 1 teaspoon of salt and black pepper to taste.
- Bring the sauce to a gentle simmer over a medium heat.
- Reduce the heat to low and cook for 5 minutes, stirring occasionally as the sauce begins to thicken.
- Gently fold the sliced okra into the simmering sauce.
- Simmer for another 6 minutes, stirring occasionally, until the okra is just tender.
- Be careful not to overcook the okra to ensure it retains its characteristic texture.
- Serve immediately while hot.
Observations
This stew artfully balances the distinctive texture of okra with a robust, aromatic tomato-based sauce. It serves as a fantastic, nutritious accompaniment to everyday meals, bringing a touch of traditional Brazilian home cooking to your table.
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