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Home / Types / African / African Dinner

Okra Stew (Plus Video)

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Author: Imma Published:3/07/2022Updated:3/06/2022
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Okra Stew is a mouthwatering, thick tomato-based stew with okra, chicken, and spices. It’s soul food at its finest, packed with nutrients, and economical, too. This traditional West African delight is kicked up a notch with spicy Creole seasonings for a hearty meal.

a big white bowl of okra stew

I’ve loved okra since I was little. I just can’t get enough from fried okra to okro soup and gumbo. So when I was working on perfecting my okra stew recipe, I was having a blast.

It’s so good and simple that it has become one of the regulars at our dining table. And I know doing more than just feeding my family; I’m nourishing them. It’s a good thing my boy loves okras, too. Yaaay!

Contents…

Recipe Ingredients
How to Make
Recipe Variations
Tips and Tricks
Serving and Storage Instructions
FAQs
What to Serve
More Okra Recipes to Try
Watch How To Make It

Stewed Okra and Tomatoes

I’d like to think that our okra stew here is a simplified version of gumbo without the roux and seafood stock. But don’t worry because we have intensely flavored chicken stock with chunks of okra and tomato paste to thicken our stew.

So, if you’re craving gumbo but don’t have time to make it, then this okra stew will save the day. It is equally delicious and so easy to make and will surely satisfy your gumbo cravings in less than an hour. Oh yes!

Okra Stew Recipe Ingredients

okra stew ingredients

And since we’re basically making a shortcut version of gumbo, the ingredients are simplified, too. Woohoo!

  • Okra – It doesn’t matter whether you use fresh or frozen okra for this recipe because either will yield a fantastic okra stew complete with all the nutrients from okra.
  • Chicken – I prefer the thigh or breast part because they are the meatiest parts. Don’t forget to rub your chicken with salt, pepper, and Immaculate Bites salt-free Creole seasoning, so it’s more flavorful after searing. You could also use beef, pork, or lamb if you prefer.
  • Seasonings – To make our soup base more flavorful and rich, I added a combination of chicken stock and bouillon powder. And, of course, the Creole seasoning adds the Immified touch to our easy recipe, while paprika adds a smokey flavor and lovely reddish hue without the heat.
  • Aromatics – These aromatics – onion, garlic, and ginger are responsible for making our okra dish savory and tasty. Without them, our stew won’t be as fantastic. Plus, you don’t want to miss their exceptional fragrance while sauteing. Intoxicatingly good, indeed!
  • Tomatoes and Tomato Paste – Tomatoes are naturally sweet and tart, making them a great addition to our stew. Aside from adding color, tomato paste also gives our stew the right consistency. 👌

How to Make Okra Stew

preparing the okra and cooking the chicken for okra stew

Prep the Okra and Chicken

  1. Wash and Remove Tops and Tails – If using fresh okra, wash the okra, remove the tops and tails, and slice into rounds. (Photos 1-2)
  2. Season the Chicken – Rub the chicken with salt, pepper, and Creole seasoning. Set aside. (Photos 3-4)
  3. Saute the Chicken – Heat oil over medium heat in a large pot. Then add the chicken and sauté, frequently stirring, getting any browned bits off the bottom of the pot until the chicken is browned. Take the cooked chicken out of the pan and set it aside. (Photos 5-6)
saute and simmer the ingredients for okra stew

Saute and Simmer

  1. Saute – Add the onion, garlic, ginger to the pan, and sauté until the onions are tender, 4-5 minutes. (Photos 7-8)
  2. Add the Tomatoes and Seasonings – Add diced tomatoes, smoked paprika, tomato paste, and bouillon powder. Stir, letting it simmer for about 10 minutes. (Photos 9-11)
  3. Simmer – Add chicken stock, and let it simmer for another 15 minutes. (Photo 12)
add back the chicken and okra into the pot
  1. Reduce Heat – Return the chicken to the pot, then add the okra. Reduce heat to low, and simmer until the okra is tender, 15-20 minutes. Add a splash of stock or water if the stew gets too thick; the okra will thicken it as it cooks. (Photos 13-16)
  2. Serve with rice or fufu. Enjoy!!!

Recipe Variations

  • Vegetarian – Skip the meat, use vegetable broth and bouillon, and add more veggies such as spinach, carrot, bell pepper, zucchini, and celery. Or you can also add some tofu, tempeh, or mushrooms as meat replacers.
  • Meat Options – Aside from chicken, I also love adding seafood to this okra soup. My favorites are shrimp, oyster, mussel, and crab meat. And, of course, you can also try it with turkey, pork, and beef. Ham and bacon also add a delicious smokey flavor. 😉
  • Spicy – A splash of hot sauce and sprinkles of cayenne and pepper flakes will instantly level up our dish. And if that’s not hot enough, then I suggest adding serranos, Scotch bonnets, jalapenos, or habaneros for an exquisite tongue-burning experience.

Tips and Tricks

  • Fresh okra tends to get slimy when cooked, thickening our soup base. However, the tomato’s acidity cuts the slime beautifully, which is why we add plenty.
  • If you want to lessen the slime even more, slice the okra and fry it in hot oil before adding it to the stew.
  • You can also reduce the slimy texture by soaking the cut okra in vinegar or a squeeze of lemon juice.

Serving and Storage Instructions

I suggest doubling this okra stew recipe because it’s so good you’ll be asking for seconds. Oh boy! Good thing it’s guilt-free, gluten-free, and low-carb. Yaaay! Yet another reason to enjoy our hearty stew steaming hot on a bed of white rice in a weekly rotation. Oh yes!

And oh, don’t worry about the leftovers because I got you covered. 😉

  • Store – Let the okra, chicken, and tomato stew cool completely before transferring into a clean and dry sealable container.
  • Refrigerate – It can be safely stored in the fridge for up to three days, but not longer because the tomatoes are highly perishable.
  • Freeze – I recommend freezing the leftover okra stew if you’re not going to eat it right away. Keeping it in the freezer extends its shelf life for up to three months.
  • Reheat – Reheat on a stove over medium heat, covered, until hot. Or heat the leftover stew in the microwave, especially when reheating a small serving.

FAQs

How can I thicken okra stew?

The okra itself is already a natural thickener. Simmer the stew longer if you want it to be on the thicker side. And if you accidentally added too much liquid, you can fix it by adding more chopped okra, gumbo file, or a cornstarch slurry a few minutes before it’s done.

Is okra healthy?

You bet it is! I love okra because it’s packed with vitamins and minerals such as folate, vitamin K, and potassium. It is also an excellent source of dietary fiber and antioxidants. Plus, it is low in calories and carbohydrates, making it perfect for those suffering on a diet.

How does okra taste?

Okra’s earthy flavor is actually sweet and tasty. And the more you cook it, the more tender, juicy, and creamy (slimy) it becomes. For the best flavor, go for smaller, younger okra.

a plateful of white rice topped with okra stew

What Goes Well with Okra Stew

Eating okra stew with a scoop of steaming white rice is comforting enough, but dinner rolls or fufu take it to a whole new level of deliciousness – just the perfect meal combo for a relaxing and cozy dinner at home. You should definitely try it with these fantastic recipes below to make it more filling and satisfying.

  • Grilled Caribbean Coconut Shrimp
  • Alcapurrias
  • Southern Fried Catfish
  • Air-Fryer Hush Puppies
  • Buttermilk Biscuits

More Okra Recipes to Try

  • Okra Gumbo
  • Creole Chicken Okra
  • African Okro Soup
  • Fried Okra
  • Muamba Chicken (Muamba De Galinha)
closeup shot of okra stew in a pan

Watch How to Make It

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a big white bowl of okra stew
Print

Okra Stew

Okra Stew is a mouthwatering, thick tomato-based stew with okra, chicken, and spices. It's soul food at its finest, packed with nutrients, and economical, too. This traditional West African delight is kicked up a notch with spicy Creole seasonings for a hearty meal.
5 from 5 votes
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
African, Ethiopian
Servings 4

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 (4 g) 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 cup (400 g) tomatoes, diced
  • 1 teaspoon (2.30 g) smoked paprika
  • 2 tablespoon (28 g) tomato paste
  • 1 tablespoon bouillon powder
  • 1 cup (225 ml) chicken stock
  • Salt and pepper, to taste

Instructions

  • If using fresh okra, wash the okra, remove the tops and tails, and slice into rounds.
  • Rub the chicken with salt, pepper, and Creole seasoning. Set aside.
  • Heat oil over medium heat in a large pot. Then add the chicken and sauté, frequently stirring, getting any browned bits off the bottom of the pot until the chicken is browned. Remove the browned chicken from the pan and set it aside.
  • Add the onion, garlic, ginger to the pan, and sauté until the onions are tender, 4-5 minutes.
  • Add diced tomatoes, smoked paprika, tomato paste, and bouillon powder. Stir, letting it simmer for about 10 minutes.
  • Add chicken stock, and let it simmer for another 15 minutes.
  • Return the chicken to the pot, then add the okra. Reduce heat to low, and simmer until the okra is tender, 15-20 minutes. Add a splash of stock or water if the stew gets too thick; the okra will thicken it as it cooks.
  • Serve with rice or fufu. Enjoy!!!

Tips & Notes:

  • Fresh okra tends to get slimy when cooked, thickening our soup base. However, the tomato’s acidity cuts the slime beautifully, which is why we add plenty.
  • If you want to lessen the slime even more, slice the okra and fry it in hot oil before adding it to the stew.
  • You can also reduce the slimy texture by soaking the cut okra in vinegar or a squeeze of lemon juice.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition Information:

Serving: 1cup| Calories: 118kcal (6%)| Carbohydrates: 9g (3%)| Protein: 8g (16%)| Fat: 4g (6%)| Cholesterol: 11mg (4%)| Sodium: 399mg (17%)| Potassium: 367mg (10%)| Fiber: 6g (25%)| Sugar: 4g (4%)
Author: Imma
Course: Main Course, Soup, stew
Cuisine: African, Ethiopian
Diet: Gluten Free
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Comments & Reviews
  1. Andrea heath says

    Posted on 4/28 at 1:59PM

    Wow, a new family favorite

    Reply
    • Amina says

      Posted on 4/28 at 4:11PM

      Yayy, Thank you for your love!!!

      Reply
  2. Donna Layne says

    Posted on 3/11 at 3:38PM

    This recipe was very interesting and most delicious

    Reply
    • imma africanbites says

      Posted on 3/11 at 8:35PM

      Thank you, Donna. I’m glad you find this delicious. Thanks for stopping by. Stay tuned for more recipes.

      Reply
  3. John Gilmore says

    Posted on 3/8 at 6:35PM

    5 stars
    This was amazing. It was delicious and the instructions so clear. I’m adding it to my meals rotation. And it came at the right time. There is an African restaurant that makes a similar dish that we crave but now I have an option when we can’t make it there. I made mine with shrimp and chicken. And I also made your hot water cornbread. Another winner.

    Reply
    • imma africanbites says

      Posted on 3/9 at 8:50AM

      I’m so happy it all turned out well for you, John. I totally love the shrimp and chicken combo!

      Reply

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