3/16/2024 0 Comments Okra and tomato stew recipeThe flavour can be deepened or mellowed out depending on how you choose to cook it. However in its purest form, okra has a mildly sweet and grassy flavour that can be likened to aubergines (eggplant). In terms of taste, it is difficult to say, as the vegetable takes on the flavours introduced to whatever stew it cooks in. Okra, when chosen properly and cooked well, has a pleasantly fresh texture, with a little bite that melts away in your mouth as you chew. The fibres will hold that tip in place and it will not be able to break away cleanly. If, on the other hand it is a tough pod, you will clearly meet resistance. If it is fresh, the tip should snap off quite cleanly, leaving no traces of tough fibers. It is common practice in the street markets of Lagos, Nigeria, for example, to gently press on the pointy end of an okro pod. You want to stick to between small and medium sized okra pods.Īnother thing you can do is a tip test. If you have picked up an okro the size of a baby cucumber, chances are it is overgrown and tough. The first thing you will want to do is use your visual judgement. The good news is this can be completely avoided by taking an extra minute to meticulously pick out the best pods from the rest while at the store or market. This often results from overgrown okra pods. There is nothing worse than tucking into a delicious okro stew only to end up with some tough pulp in your mouth. This brings us to our next point: how to pick the right okra pods. A common type found in West Africa is the cowhorn or the “local” variety which is short, thick and woody in texture. The leaves of the plant are just as hairy. They have highly fibrous flesh that can be so hairy it gives an itchy prick. Okra, sometimes described as lady fingers, are usually green and pointy. Similarly, in Ghana, in the Ashanti languages refer to it as nkuruma. ![]() The etymology for the word okro can be traced to the 1670s Nigerian Igbo word, ọ́kụ̀rụ̀. This is possibly due to historic references of the entire Sub Saharan African region as Aethiopia. The okro plant itself is native to West Africa, though sometimes the origin is attributed to Ethiopia. In fact, there are some versions of gumbo from Southern American cuisine, that are directly related to okro stew in West and Central Africa by name and consistency. Different variations of it can be found all over the region and the rest of the world. Okra (okro) stew must be one of the most widely known dishes originating out of West Africa. This Seafood Okra Stew is a classic West African way to enjoy okra (okro): wiith tiger prawns and white fish in a flavorful tomato sauce. Who am I? Just a southern momma that loves a good find, a great recipe, home decor and of course a bargain! For more fun finds. Did you know okra is low in calories and fat and high in antioxidants! It’s a great way to get nutrients in while still feeling full and satisfied! Serve over rice for a full meal in a bowl! Undrained tomatoes will make it more of a soup consistency. Fresh tomatoes can be substituted with 1 14.5 oz can of diced tomatoes. Options: You can add 1 cup ham when simmering or cooked shrimp at the end or omit protein altogether. Combine chopped tomatoes, okra, chicken stock, tomato paste, Cavenders seasoning in a large stock pot or dutch oven. Here’s what you need to do: Saute the chopped bacon and onion in a drizzle of olive oil. Truth: My love for the actual recipe came much later in my adult years! The print was from Charleston artist Gaillard Originals, and I always loved it. ![]() Want an easy, filling, healthy dish? Give this stewed okra and tomatoes a try! I remember always seeing this recipe hanging in my granny’s kitchen.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |