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Chadian Okra and Beef Stew
A hearty and flavorful stew made with tender chunks of beef, okra, tomatoes, and aromatic spices, often served with rice or millet.
ð§ ææ
- 1 kg Beef(cubed, such as chuck or stewing beef)
- 500 g Okra(fresh or frozen, trimmed and sliced)
- 2 large Onions(chopped)
- 400 g Tomatoes(crushed or diced)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 3 tbsp Vegetable oil
- 500 ml Beef broth
- 2 tbsp Tomato paste
- 1 optional Chili pepper(finely chopped, for heat)
- to taste Salt
- to taste Black pepper
- 1 tsp Cumin
- 1 tsp Coriander
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic, grated ginger, cumin, and coriander. Cook for 1 minute until fragrant.
- 4
Add the crushed tomatoes, tomato paste, and optional chili pepper. Cook for 5 minutes, stirring occasionally.
- 5
Return the browned beef to the pot. Pour in the beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until beef is tender.
- 6
Add the sliced okra to the stew. Stir well, cover, and continue to cook for another 20-30 minutes, or until okra is tender and the stew has thickened.
- 7
Season with salt and black pepper to taste. Serve hot.
ð¡ ããã®ã³ã
- âTo reduce sliminess from okra, you can sauté it separately for a few minutes before adding it to the stew.
- âEnsure beef is tender before adding okra for the best texture.
- âAdjust chili pepper to your preferred level of spice.
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- Add other vegetables like bell peppers or carrots.
- For a richer flavor, use a mix of beef and lamb.
- Serve with fufu, couscous, or rice.