Brazilian recipe
Okra Stew (Ensopado de quiabo)
This okra stew is a classic staple of Brazilian home cooking, prized for its distinct texture, robust flavors, and straightforward preparation.
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Ingredients
200g okra (approximately 20 pods)
1/2 red bell pepper
1/2 red onion
1 garlic clove
1 can diced peeled tomatoes (with juice)
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon cumin seeds
Salt and freshly cracked black pepper to taste
1/2 red bell pepper
1/2 red onion
1 garlic clove
1 can diced peeled tomatoes (with juice)
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon cumin seeds
Salt and freshly cracked black pepper to taste
Where to find ingredients
You can find fresh okra, bell peppers, and red onions at local wet markets or supermarket produce sections like FairPrice or Cold Storage. Canned tomatoes, cumin seeds, and olive oil are standard pantry staples available in the baking or international aisles of any major grocery retailer.
Preparation method
- Wash the okra pods and pat them dry thoroughly using a clean kitchen towel.
- Trim the stems and slice each okra pod diagonally into 1 cm pieces.
- Set the sliced okra aside.
- Finely dice the red onion and mince the garlic clove.
- Halve the red bell pepper, remove the seeds, and dice half of it into 1 cm cubes.
- Lightly crush the cumin seeds in a mortar and pestle to release their aromatics.
- Warm a medium saucepan over medium heat with the olive oil.
- Add the diced onion and red bell pepper to the pan.
- Season with a pinch of salt and sauté for 3 minutes until the vegetables have softened.
- Stir in the minced garlic and crushed cumin seeds.
- Sauté for 1 minute until fragrant.
- Pour in the water and deglaze the pan, scraping up any flavorful bits from the bottom.
- Incorporate the canned tomatoes along with their juices.
- Season with 1 teaspoon of salt and black pepper to taste.
- Bring the mixture to a gentle boil over medium heat.
- Lower the heat and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Gently fold the sliced okra into the pan.
- Cook for another 6 minutes, stirring from time to time, until the okra is tender-crisp.
- Be careful not to overcook the okra to ensure it retains its characteristic texture.
- Serve immediately while hot.
Observations
This stew artfully balances the unique silky texture of fresh okra with a fragrant, seasoned tomato base, making it a perfect accompaniment for everyday meals.
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