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Chadian Beef and Okra Stew
Moulah Bamia
A hearty and flavorful stew featuring tender chunks of beef simmered with okra, tomatoes, and aromatic spices. This dish is a staple in Chadian cuisine, often served with rice or kisra (a traditional flatbread).
ð§ ææ
- 1 kg Beef stew meat(cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(canned crushed)
- 2 tbsp Tomato paste
- 500 g Okra(fresh or frozen, trimmed)
- 4 cups Water or beef broth
- 1 tbsp Coriander powder
- 1 tbsp Cumin powder
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- 4
Return the browned beef to the pot. Add water or beef broth, coriander powder, cumin powder, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
- 5
Add the okra to the stew. Cover and continue to simmer for another 30-45 minutes, or until the okra is tender and the stew has thickened.
- 6
Adjust seasoning with salt and pepper if needed. Serve hot with rice or kisra.
ð¡ ããã®ã³ã
- âFor a thicker stew, you can mash some of the okra against the side of the pot.
- âIf using fresh okra, trim the ends and cut into 1-inch pieces.
- âThis stew can be made ahead of time and reheats well.
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- Add diced sweet potatoes or carrots along with the beef for extra vegetables.
- For a spicier stew, add a pinch of chili flakes or a diced chili pepper.