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.

Course Main Course, Soup, stew

Cuisine African, Ethiopian

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 118kcal

Author Imma

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!!!

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