Description
Okra Stew is a thick, tomato-based dish featuring tender chicken, flavorful spices, and nutrient-rich okra. A comforting and hearty West African classic enhanced with Creole seasoning for added depth and warmth.
Ingredients
- 1 pound (454 g) okra – fresh or frozen
- 1 pound (454 g) chicken thighs or breast – cut into 1-inch cubes
- 1 teaspoon (5.69 g) salt
- 1 teaspoon (2.33 g) pepper
- 1 teaspoon Creole seasoning
- ½ cup (125 ml) canola oil
- 1 large onion – chopped
- 1 tablespoon (18 g) garlic – minced
- 1 teaspoon (2 g) ground ginger
- 2 cups (400 g) tomatoes – diced
- 1 teaspoon (2.30 g) smoked paprika
- 2 tablespoons (28 g) tomato paste
- 1 tablespoon bouillon powder
- 1 cup (225 ml) chicken stock
- Salt and pepper – to taste
Instructions
1. If using fresh okra, wash it, remove the tops and tails, and slice into rounds.
2. Rub the chicken with salt, pepper, and Creole seasoning. Set aside.
3. Heat oil over medium heat in a large pot. Add the chicken and sauté, stirring frequently, until browned. Remove chicken and set aside.
4. Add onion, garlic, and ginger to the pan. Sauté for 4-5 minutes until onions are tender.
5. Add diced tomatoes, smoked paprika, tomato paste, and bouillon powder. Stir and simmer for about 10 minutes.
6. Add chicken stock and simmer for another 15 minutes.
7. Return the chicken to the pot, then add the okra. Reduce heat to low and simmer for 15-20 minutes until okra is tender. Add more stock or water if the stew becomes too thick.
8. Serve hot with rice or fufu. Enjoy!
Notes
Fresh okra naturally thickens the stew due to its mucilage. To reduce the slimy texture, fry sliced okra in oil before adding, or soak it in vinegar or lemon juice. Tomatoes also help cut the slime with their acidity.