Best 2 Okra Onion And Tomato Stew Recipes

Okra, onion, and tomato stew is a dish commonly enjoyed in various parts of the world, particularly in regions known for their diverse culinary traditions. This flavorful stew combines the distinct flavors of okra, onions, and tomatoes, creating a rich and savory broth that is often accompanied by other vegetables, spices, and herbs. Whether you prefer a mild or spicy stew, there are numerous variations of this dish, each offering its unique blend of aromas and flavors. In this article, we will explore some of the best recipes for okra, onion, and tomato stew, providing step-by-step instructions, ingredient suggestions, and tips to help you create a delicious and satisfying meal that is sure to delight your taste buds.

Here are our top 2 tried and tested recipes!

OKRA, ONION AND TOMATO STEW

Okra, Onion and Tomato Stew image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, plus 2 tablespoons
1 pound okra, tops and tails trimmed
Salt and pepper, to taste
2 1/2 cups onion, julienned
3 cloves garlic, sliced
12/ teaspoon Greek oregano (dry)
1/4 teaspoon Aleppo (dried, lightly salted, crushed turkish chiles)
2 cups canned whole tomatoes (crushed with juice)
1 cup Herb Tea (see recipe)
1/8 cup Kalamata olives, sliced
1/8 cup parsley, chopped
1 tablespoon extra virgin olive oil

Steps:

In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

OKRA, ONION, AND TOMATO STEW

Okra, Onion, and Tomato Stew image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 11

Ingredients

6 tablespoons extra-virgin olive oil
1 pound okra, tops and tails trimmed
Coarse salt and freshly ground pepper
2 1/2 cups thinly sliced yellow onion (about 2 medium-size onions)
3 garlic cloves, thinly sliced
1/2 teaspoon dried Greek oregano
1/4 teaspoon Aleppo (dried, lightly salted, crushed Turkish chiles)
2 cups canned whole tomatoes, crushed, reserving juices
1 cup homemade or low-sodium canned chicken stock
2 tablespoons sliced and pitted kalamata olives
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.
Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.
Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.

Tips:

Choose fresh, tender okra. Look for okra pods that are bright green and free of blemishes. Avoid pods that are brown or yellow, as these are likely to be tough and fibrous.
Soak the okra in cold water for 30 minutes before cooking. This will help to reduce the okra's sliminess.
Slice the okra into 1/2-inch thick rounds. This will help the okra to cook evenly.
Cook the okra over medium heat. High heat will cause the okra to become tough and slimy.
Add the tomatoes and onions to the pot after the okra has cooked for 5 minutes. This will help to prevent the tomatoes and onions from burning.
Season the stew with salt, pepper, and other spices to taste. Common spices that pair well with okra include garlic, cumin, coriander, and turmeric.
Simmer the stew for 15-20 minutes, or until the okra is tender.
Serve the stew hot over rice or with naan bread.

Conclusion:

Okra, onion, and tomato stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover okra. The stew can be served over rice or with naan bread, and it can be garnished with fresh cilantro or parsley. If you are looking for a flavorful and healthy stew, then this okra, onion, and tomato stew is the perfect recipe for you.