Brazilian recipe
Brazilian Okra Stew (Ensopado de Quiabo)
A traditional Brazilian okra stew, cherished for its straightforward preparation, distinctive flavour, and ease of making.
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Ingredients
200g okra (about 20 pieces)
1/2 red pepper
1/2 red onion
1 clove garlic
1 tin (400g) of peeled plum tomatoes, cubed (with liquid)
2/3 cup (160ml) water
1 tablespoon olive oil
1/2 teaspoon cumin seeds
Salt and freshly ground black pepper to taste
1/2 red pepper
1/2 red onion
1 clove garlic
1 tin (400g) of peeled plum tomatoes, cubed (with liquid)
2/3 cup (160ml) water
1 tablespoon olive oil
1/2 teaspoon cumin seeds
Salt and freshly ground black pepper to taste
Where to find ingredients
Okra and red peppers are readily available in the fresh produce aisle of most Irish supermarkets. Red onions, garlic, tinned tomatoes, olive oil, cumin seeds, salt, and pepper are pantry staples found in every grocery store. Look for fresh okra in larger supermarkets or specialist greengrocers, particularly during the summer months. If fresh okra is difficult to find, frozen sliced okra can be a good substitute, though you may need to adjust cooking times slightly.
Preparation method
- Wash the okra and dry them thoroughly with a clean tea towel
- Trim off the ends and slice each okra piece diagonally into 1cm chunks
- Set the sliced okra aside
- Finely chop the onion and garlic
- Halve the pepper, remove the seeds, and chop half of it into 1cm cubes
- Lightly crush the cumin seeds in a pestle and mortar to release their aroma
- Heat a medium saucepan over medium heat with the olive oil
- Add the onion and pepper
- Season with a pinch of salt and sauté for 3 minutes until the vegetables soften
- Add the garlic and crushed cumin
- Stir everything for 1 minute until fragrant
- Pour in the water and mix well, scraping up any browned bits from the bottom of the pan
- Stir in the tinned plum tomatoes with their liquid
- Season with 1 teaspoon of salt and black pepper to taste
- Bring the mixture to a simmer over medium heat
- Reduce the heat and cook for 5 minutes, stirring occasionally until the sauce thickens
- Add the sliced okra to the pan
- Cook for another 6 minutes, stirring now and then, until the okra is tender but still has a slight bite
- Be careful not to overcook, as the okra should retain its ideal texture
- Serve straight away
Observations
This stew marries the unique texture of okra with a savoury, spiced sauce, making it a superb accompaniment for everyday meals.
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