Recipe for African Okra Beef 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.

I've loved okra since I was little. I just can't get enough fromfried okra tookro soup andgumbo. 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!

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

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

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

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)

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.

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)

Watch How to Make It

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

African, Ethiopian

• ▢ 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

• 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!!!

• 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.

Serving: 1 cup | Calories: 118 kcal (6%) | Carbohydrates: 9 g (3%) | Protein: 8 g (16%) | Fat: 4 g (6%) | Cholesterol: 11 mg (4%) | Sodium: 399 mg (17%) | Potassium: 367 mg (10%) | Fiber: 6 g (25%) | Sugar: 4 g (4%)

Course: Main Course, Soup, stew

Cuisine: African, Ethiopian

Diet: Gluten Free

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Source: https://www.africanbites.com/okra-stew/

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