Recipe: Chicken and Okra Stew To Make Memories

Growing up, okra – also known as ladies’ fingers, or gumbo – was a popular vegetable in my grandmother’s kitchen. She used to prepare it in a simple manner: she would boil a little water, then add salt and bicarbonate of soda. Then she would add pumpkin leaves, okra and tomatoes. It was, and still is, a favourite dish that to this day reminds me of my grandmother’s house.

Okra is a good source of minerals, vitamins, antioxidants and fibre. It contains a sticky juice which can thicken stews. Okra is believed to have first been grown in Africa but now is found in cuisines around the world.

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Chicken and Okra Stew Recipe

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Recipe by Linda KaumphawiCourse: DinnerCuisine: AfricanDifficulty: Easy

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

A traditional African inspired dish made using okra.

Ingredients

• 8 chicken pieces

• 500 g fresh okra, trimmed and cut in half

• 2 cups chicken stock

• 5 medium tomatoes, chopped

• 2 tbsp tomato paste

• 1 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp cayenne

• 1 large carrot, sliced into small cubes

• 2 ribs celery, sliced into small cubes

• 1 large onion, chopped

• 6 cloves garlic, minced

• Worcester sauce

• cooking oil

• salt

• freshly ground black pepper

Method

• Season your chicken pieces with salt and freshly ground black pepper. In a large pot heat oil and brown the chicken pieces. Remove chicken from the pot and set aside.
• Add the onion, celery and carrots, saute for five minutes. Add the garlic and cook for another minute.
• Add the tomato paste, cook while stirring for a minute.
• Add the chicken stock and chopped tomatoes and bring to a boil.
• Add the paprika, cumin and cayenne. Bring back to a boil and the reduce heat and simmer on low heat for 20 minutes.
• Bring the heat up to medium high, add the okra and continue to cook for 10 more minutes.
• Season with salt, Worcester sauce and freshly ground black pepper and serve.

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