Brazilian recipe
Okra Stew (Ensopado de quiabo)
This traditional okra stew from Brazil is celebrated for its earthy flavor, distinctive texture, and straightforward preparation.
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Ingredients
200g okra (about 20 pods)
1/2 red bell pepper
1/2 red onion
1 clove garlic
1 can diced tomatoes (with juice)
2/3 cup water
1 tbsp extra virgin olive oil
1/2 tsp cumin seeds
Salt and freshly cracked black pepper to taste
1/2 red bell pepper
1/2 red onion
1 clove garlic
1 can diced tomatoes (with juice)
2/3 cup water
1 tbsp extra virgin olive oil
1/2 tsp cumin seeds
Salt and freshly cracked black pepper to taste
Where to find ingredients
You can find fresh okra, bell peppers, and aromatics at local markets or produce sections of supermarkets across Trinidad and Tobago. Canned tomatoes and dry spices like cumin are available in the pantry aisles of all major grocery stores.
Preparation method
- Wash the okra pods and dry them thoroughly with a clean kitchen towel.
- Trim the ends and slice each okra pod diagonally into 1 cm rounds.
- Set the sliced okra aside.
- Finely dice the red onion and mince the garlic.
- Halve the bell pepper, remove the seeds, and chop half of it into 1 cm cubes.
- Lightly crush the cumin seeds in a mortar and pestle to release their aromatic oils.
- Heat a medium-sized pot over medium heat with the olive oil.
- Add the onion and the diced bell pepper to the pot.
- Season with a pinch of salt and sauté for 3 minutes until the vegetables have softened.
- Stir in the minced garlic and the crushed cumin seeds.
- Sauté for 1 minute until fragrant.
- Pour in the water and stir well to deglaze the bottom of the pot.
- Incorporate the canned tomatoes along with their juices.
- Season with 1 teaspoon of salt and black pepper to taste.
- Bring the tomato mixture to a gentle boil over medium heat.
- Reduce the heat and simmer for 5 minutes, stirring occasionally until the sauce thickens.
- Add the sliced okra to the pot.
- Cook for an additional 6 minutes, stirring from time to time, until the okra is tender.
- Take care not to overcook the okra to ensure it retains its ideal texture.
- Serve the stew immediately while hot.
Observations
This stew artfully balances the unique texture of okra with a fragrant, seasoned tomato base, making it a perfect side dish for everyday meals.
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