Okra Stew |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound (500g) okra | 1-1/2 cups oil, preferably palm oil | 3 or 4 yellow onions, minced |
| 2 eggplants, peeled and finely diced | pinch of ground kaawe or traditional stone, thought to enhance the "tackiness" of the okra (optional) | 4 tablespoons peeled and grated fresh ginger |
| 1 to 4 fresh red chiles, minced (optional) | 4 large, ripe tomatoes, blanched, peeled, and pureed, or 1 cup canned tomatoes, mashed | 1/2 cup dried shrimp |
| 1 ounce (30g) dried salted fish (such as herring), shredded | small piece of cured, salted beef (optional) | 1/4 pound (125g) smoked ham, diced, and/or 4 small pieces of boiled pig's feet (substitute another meat, more fish, or crab, but not chicken) |
| 1 | Trim the ends of the okra, and slice the pods into thin rounds. In a large, heavy pan, heat the oil and fry the onions until they are light brown. Stirring constantly, add the okra, eggplant, kaawe, ginger, chiles, and tomatoes, allowing 3 minutes simmering time between each addition. This dish burns easily, so stir regularly. |
| 2 | Simmer about 10 minutes on low heat. Add the dried shrimp, dried salted fish, salted beef, smoked ham, and pig's feet. Simmer 10 to 15 minutes, or until all the ingredinets are well blended and cooked, but not mushy. |
| 3 | This dish should be served hot. |
| 4 | NOTE: If you use plain vegetable oil, add 4 teaspoons ground turmeric. |